4 biscuits
1 teaspoon flour
1 teaspoon ground cloves
1 egg
1 tablespoon vegetable oil
1/2 cup raspberry preserves
Fold the butterflied ham inside biscuit. Make sure each piece is fully rolled out. Wrap each biscuit about 1-2 inches thick. Secure with toothpicks.
Heat oil in a thick skillet over medium heat. Fry 2 tablespoons raspberry preserves and 2 tablespoons lemon juice in skillet until golden on one side.
Refrigerate biscuit metal working as you would a burrito. Serve with butterflied ham slices warm battered.
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