Tomato Pies

• 2 cups diced tomatoes (canned is ok)
• 13 cup green onion, diced (green and white parts)
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 1 cup shredded colby-monterey jack cheese or 1 cup cheddar cheese
• 12 cup mayonnaise (no Miracle Whip!)
• 1 (12 ounce) can biscuit dough, 10ct country style
• 1 -2 egg yolk (approx)
• 12 cup dried parsley (approx)
• 14 cup butter, melted

1. Preheat oven to 375F Drain off extra juices from tomatoes.
2. Mix tomatoes, onions, salt, pepper, thyme, and basil.
3. Mix cheese and mayo together.
4. Fold into tomato mix.
5. Cut each biscuit on half and flatten to a 3" diameter.
6. Spoon 2 tsp of mix in center of biscuit.
7. Using your fingers and water, moisten the edges of the biscuit.
8. Fold over and press firmly to seal.
9. Take care not to over stuff or they will pop open and ooze out.
10. Place pies on greased baking sheet.
11. Brush each pie with egg yolk.
12. Bake 12-15 minutes at 375F, or until golden brown.
13. Remove from oven, brush with melted butter and sprinkle with parsley.
14. Serve warm.

tomatoes, green onion, salt, pepper, thyme, basil, colbymonterey, mayonnaise, biscuit dough, egg yolk, parsley, butter

Taken from www.food.com/recipe/tomato-pies-235585 (may not work)