Ingredients Jump to Instructions ↓

  1. 2 (7 1/2 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)

  2. Cornmeal for rolling

  3. 2 tablespoons olive oil

  4. 1 medium onion, finely chopped

  5. 1/2 medium Granny Smith apple, cut into small dice

  6. 1/4 teaspoon ground cinnamon

  7. 1/8 teaspoon ground cloves

  8. 2 cups shredded meat from a rotisserie chicken

  9. 1 (16 ounce) can crushed tomatoes

  10. 1/4 cup seedless raisins

  11. 1/4 cup chopped pimento-stuffed olives

  12. 2 large garlic cloves, minced

  13. 1/4 cup toasted slivered almonds

  14. Salt and pepper, to taste

  15. Olive oil, for brushing

Instructions Jump to Ingredients ↑

  1. Adjust oven rack to center; heat oven to 450 degrees.

  2. 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.

  3. 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.)

  4. Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen).


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