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Creamy Turkey and Biscuits

Reviewed: Feb. 20, 2008
I think the proportion of the creamy turkey needs to be doubled if you want a more substantial filling underneath all those biscuits. I ended up doubling it, which turned out well. My biscuits also ended up soggy and uncooked in the middle, even with a lower 400 degree oven and with a longer cooking time. In the future, I would cook the biscuits separately to ensure they're not raw in the middle and then layer it on top of the filling, top with the cheese, and then just bake it long enough to melt the cheese.
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Hoagie Bake

Reviewed: Sep. 20, 2007
The recipe is great as is, but I've modified it in a couple different ways. I use about 2 tsp of italian seasoning, which makes it taste like an italian-style stuffed breakfast pizza. I also sometimes substitute the meats with whatever kind of lunchmeat I have, like turkey or ham, and also put in twice the amount of eggs to bulk it up.
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