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Hot Turkey Salad with Rosemary Biscuits

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You might have had plenty of turkey salads, but this one is truly unique. For starters, it’s baked in a ring of yummy biscuits. And to add an extra dose of flavor to this salad, you can sprinkle it with toasted sliced almonds and dried cranberries.

Prep Time 20 minutes

Serves: 6

Difficulty Level: Low

Hot Turkey Salad with Rosemary Biscuits

Ingredients for Hot Turkey Salad with Rosemary Biscuits:

Turkey meat - 2 cups (cut-up and cooked )

Pancake mix - 2 1/4 cups

Mayonnaise - 1/4 cup (or salad dressing)

Green onions - 2 medium (sliced )

Pancake mix - 2 tbsp.

Parmesan cheese - 1/4 cup (shredded )

Milk - 3/4 cup

Red bell pepper - 1/3 cup (chopped )

Rosemary - 1/2 tsp. (crumbled)

Celery - 2 stalks

Method of preparing the Hot Turkey Salad with Rosemary Biscuits:

Heat oven to 425°F (220°C). Mix the mayonnaise and 2 tablespoons of pancake mix into a medium-sized bowl until well blended. Stir the mix inside the turkey, cheese, celery, bell pepper, and onions.
Stir the remaining ingredients just until soft dough forms. Place on surface sprinkled with pancake mix, Roll in pancake mix to coat, before kneading the dough 10 times. Divide the dough into 24 pieces, and shape them into balls. Place the dough balls close together, or stack them if needed, around the edge of an ungreased 2-quart casserole pan.
Add the turkey mixture into the center of the biscuits. Bake uncovered for approximately 20 to 22 minutes, or until biscuits are golden brown, and the turkey mixture is sizzling hot. These delicious biscuits make for an excellent breakfast or lunch treat.

Chef's Tip:

Serve this terrific salad to your guests during a spring lunch along with fresh fruit and iced tea.

Source: Betty Crocker

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