Ingredients
1 can large refrigerated biscuit
34 lb baked turkey breast
12 teaspoon garlic
12 teaspoon oregano
12 teaspoon lemon pepper
8 ounces plain yogurt
12 cup chopped cucumber
2 cloves garlic, minced
1 large tomatoes, chopped
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
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Heat oven to 350 F. Spray large cookie sheet with nonstick spray. Separate biscuits into 8 and roll into a 5" circle. Place on cookie sheet. Place turkey slices onto one side of biscuits, add spices and fold over. Press dough to seal. Bake at 350 F for 12 to 17 minutes. Combined chopped cucumber with yogurt and garlic. Serve hot sandwiches with cucumber sauce and chopped tomatoes.