3 eggs, hard cooked chopped
1/4 c. chopped green pepper
3 tbsp. mayonnaise or salad dressing
1 tsp. prepared mustard
1/4 tsp. dill weed
1/8 tsp. salt
1 oz. (1/4 c.) shredded cheddar cheese
5 oz. can Hungry Jack refrigerated flaky biscuits
1 egg white, beaten
Sesame seed or poppy seed (opt.)

Heat oven to 400 degrees. In medium bowl, combine eggs, green pepper, mayonnaise, mustard, dill seed and salt. Separate dough into 5 biscuits. Place on ungreased cookie sheet; press each to 5" circle. Spoon about 2 tablespoons egg mixture onto center of each biscuit; sprinkle with cheese. Fold dough in half over egg mixture; press edges with fingers to seal. Brush turnovers with egg white; sprinkle with sesame seed, if desired. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Refrigerate leftovers. 2 to 4 servings.

TIP: To reheat wrap loosely in foil; heat at 375 degrees for 12 to 15 minutes.