15 ounce biscuits refrigerated not the layered varieties
16 ounce canned tomatoes crushed canned
2 cups meat from a rotisserie chicken shredded
2 large garlic cloves minced
0.5 medium apples i use 2 granny smith apples cut into small dice
0.3 teaspoon ground cinnamon
0.1 teaspoon ground cloves
20 servings olive oil for brushing
1 medium onion finely chopped
0.3 cup pimento-stuffed olives chopped
0.3 cup raisins seedless
20 servings salt and pepper to taste
0.3 cup slivered almonds toasted
Equipment
bowl
frying pan
baking sheet
baking paper
oven
Directions
Adjust oven rack to center; heat oven to 450 degrees.
Heat oil in a 12-inch skillet over medium-high heat.
Saute onion and apple until golden, 3 to 4 minutes.
Add spices; saute until fragrant, about 30 seconds. Stir in chicken, tomatoes, raisins and olives; simmer until filling is thick and moist but not too liquid, 5 to 7 minutes longer. Stir in garlic, almonds, salt and pepper.
Transfer to a medium bowl; cool to room temperature.
Separate biscuits onto a cornmeal-coated work surface.
Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border.
Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
Brush tops with oil.
Bake until golden, 16 to 20 minutes (longer if frozen).
