Take a tube of Pillsbury Grand biscuits. I used the buttermilk flavored version. Press 4 of the biscuits into 5 inch rounds and place on an ungreased cookie sheet.
In this version, I took deli thin sliced turkey, which I have on hand, and added a half slice of provolone cheese to two of them and a generous grab of sharp cheddar grated cheese for the other two. Then, you take the other four biscuits and roll them to 6 inches and cover the four you've made. Take a fork and press down around the edges to seal. Take one egg and a teaspoon of water, mix thoroughly and brush the tops with the egg wash. They will look like this before going into the oven.
Bake for 13-18 minutes in a 375 oven. I baked them for 15 minutes. They look like this when removed from the oven.
Although the seams are visible, they did stay sealed. They were hard to get off the cookie sheet however.
These are rather large, for a sandwich. The best way to eat them is to cut them in half. If you eat them right after baking or after reheating by microwaving them, the insides will be hot. Just a note.
The next time I make this, I will add more innards. There is not enough cheese for my taste. I like the cheese to ooze out of a sandwich like this. They were good and, at 15 minutes, cooked completely through. I took one to work the next day, curious about how they would reheat. Two minutes on high and it was heated through. I had to really work on cutting the crimped edges, however. The extra dough flattened in that area got a bit hard when reheated.
You can see there's almost no sign of the provolone cheese. I tasted it but in visual terms, it appeared it was completely gone. More cheese for sure next time.
There were a number of suggestions for fillings, both savory and sweet, for this idea. I'm going to try it with sloppy joes. I love sloppy joes but taking the components to work and assembling the sandwich there is something of a chore. Putting the filling inside something like this would make it easy to transport and eat.
When I do this again, I will use a rolling pin to roll out the dough into rounds. Hand pressing made them a bit uneven. I'd like more ingredients inside the pies so it's going to take some experimentation to figure out the load capacity, the point at which, during the baking process, the top become separated from the bottom due to the amount of filling contained therein. I thought of sprinkling poppy seeds on the top after putting on the egg wash. I'll bet adding a Hershey bar to the inside and putting chocolate sprinkles on the top would be a great dessert. I will also lightly grease the cookie sheet for easier removal after baking.
The Pillsbury web site has yielded one failure and two keepers. Not too bad. Let me know if you try any of these. Next up are barbecued chicken tenders. They do need a new name for these. "Hand pies" just doesn't cut it.
Beverage: Yorkshire Gold tea