2 tbsp. chopped green bell pepper
1 tbsp. chopped onion
1 tbsp. chopped celery
1 egg, beaten, divided
1 tsp. imitation bacon bits
1 ready to bake refrigerated buttermilk flaky biscuit (1 oz.); keep refrigerated until ready to use
1/2 oz. cheddar cheese, shredded

Preheat oven to 350 degrees. Spray 8 inch non-stick cooking spray and heat; add bell pepper, onion, and celery, and cook over medium heat, stirring occasionally, until vegetables are softened, 1-2 minutes. Remove 1 teaspoon beaten egg to small cup; cover cup with plastic wrap and set aside. Pour remaining egg into skillet and cook, stirring constantly, until egg is set, about 1 minute. Sprinkle with bacon bits; remove from heat and set aside.

Carefully separate biscuit into 2 thin layers of dough and roll each between 2 sheets of wax paper, forming two 6 inch circles. Using a 5 inch round cookie cutter, cut each circle into a smaller circle, reserving scraps. Sprinkle cheese onto center of 1 circle and top with egg mixture. Place remaining dough circle over filling; crimp edges of dough to seal and fold under biscuit. Use scraps of dough to decorate biscuit.

Spray non-stick baking sheet with non-stick cooking spray and place stuffed biscuit on sheet; using pastry brush, brush biscuit with reserved teaspoon egg. Bake until golden brown, 8-10 minutes.