1 recipe pastry for a 9 inch double crust pie
1 (8 ounce) can refrigerated biscuit dough
2 tablespoons minced onion
1 cup sliced mushrooms
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can sliced mushrooms
1 cup sliced bacon
1 (16 ounce) package shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 cup chopped onions
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons dried marjoram
1 (16 ounce) can sliced mushrooms, drained
2 teaspoons dried basil
1 (8 ounce) container sour cream
1 (3 ounce) can tomato puree
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Beat together biscuit dough and flour. Roll out biscuits and place in a large bowl. Beat cream cheese, mushrooms, bacon and Cheddar cheese. Stir in cream-style corn and mushrooms. Roll out biscuits and place in a large baking dish. Brush cream-style corn over biscuits and sprinkle with chopped bacon and cheese.
Spread tomato puree using a spoon as long as your palm. Mix flour mixture with egg white and continue mixing until well blended. Pour tomato puree over biscuits and sprinkle with dried basil and rosemary. Cover and refrigerate overnight before serving.
Meanwhile, in a medium bowl, mix sour cream and cream-style corn until smooth. Spread mixture over biscuits and top with cream cheese mixture. Sprinkle with bacon and cheese mixture.
Bake 45 minutes in the preheated oven, or until biscuits are very puffy.