Homemade Hot Pockets

I am not sure that you would call these "Hot Pockets," but that is what I am going to call them.

1 lb ground beef
1 can Mexicorn
Cheese
Jumbo butter biscuits - ideally you want somewhere between 24 and 30 biscuits

Cook ground beef and season to taste (I used dried onions and beef fajita seasoning); drain the grease; drain the Mexicorn; place cooked ground beef in a bowl with the Mexicorn; combine; set aside.

Flatten the biscuits into round, flat circles; place approximately 1/4 cup of the ground beef/Mexicorn mixture in center of the flattened biscuit; top with cheese; cover with another flattened biscuit; press the edges to seal shut; use a fork to score the biscuits all the way around.

If you are going to freeze these, freeze them in a single layer. When you are ready to cook, take the desired number out of the freezer and ensure that the biscuits are completely defrosted; bake as directed on the biscuits.

The biscuits I used bake at 375 for 11 to 15 minutes.