1 lb. ground linguica (skinned if bought in a piece)
1 med. onion, chopped fine
1/2 green pepper, chopped fine
2-3 cans refrigerator biscuits (10 in a can)
1 tbsp. oil for sauteing
Salt & pepper to taste

Note: Onions or peppers can be omitted. Flour for dusting work area, rolling pin and cookie sheet. Amount of servings depends on how much filling is used for each turnover.

Chop linguica fine. Saute onion and green pepper in oil, over medium heat, until onions are limp and partially cooked; set aside. Saute linguica until juices run; drain. Mix drained linguica with onion and pepper mixture; add salt and pepper or own seasonings; set aside.

Open biscuit cans and separate. Flour work area, roll each biscuit separately (3 biscuits at a time, one biscuit for each turnover). Place generous amount of linguica mixture (approximately 1 tablespoon) on one half of rolled out biscuit. Moisten other half on edges with water, fold over and pinch edges with a fork. Place on floured cookie sheet, cut hole on top for steam to escape. Continue until all biscuits are made.

Place cookie sheet(s) on lower half of oven (or bottoms will get too dark). Bake according to instructions on biscuit cans. Good hot or cold. We love them!

Serves 10-15.