In a preheated skillet, brown the meat, onion and bell pepper. Drain well.
Flour a surface, take two biscuits, overlap them and then roll them out into a figure 8.
Spoon about 3 tablespoons of the meat mixture onto on half of the dough and top with sliced cheese.
Pull and stretch the empty side over and onto the mixture. We find it helps to slightly moisten the edge of the dough with water first. Then crimp the pie closed with a fork.
Bake the pies at 425 for 8-10 minutes each, until golden brown all over.
If you're using the a ceramic cooker like the Big Green Egg, set it up with the plate setter LEGS DOWN with a pizza stone on top. If you're using an oven, a pizza stone would help but you can use a baking sheet if that's what you have. If you don't preheat the stone, the bottom of the pies will be a bit doughy, so take your time and preheat!
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 8|
|Calories from Fat: 365 (62%)|
|Amt Per Serving||% DV|
|Total Fat 40.6g||54 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 117.2mg||36 %|
|Sodium 439.8mg||15 %|
|Potassium 536.2mg||14 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 24.2g|
|Protein 30.2g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 588
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