Heat oven to 350 F.

1. In a bowl, mix the pepper, garlic powder, oregano and thyme together with the ground beef and ground chicken. Saute the meat mixture until brown; drain well. Set aside.

2. Combine the creamed corn and the envelope of soup mix in a saucepan; mix thoroughly and heat until warmed through. Add the meat mixture; mix together well. The mixture should be moist but not soupy.

3. Make the dough from the Bisquick and milk; roll out medium-thin on a board well-dusted with more Bisquick. The dough will be fairly sticky, so have a fair amount of extra Bisquick on hand to dust the board and the pin again as needed.

4. Cut out 4" diameter rounds. Take a scant tablespoon of the filling and place off-center on each round; fold the other half over and pinch to seal. The piroshki will tend to separate at the seam in the oven, so seal them pretty solidly.

5. Place piroshki on a cookie sheet or jelly roll pan; brush with an egg wash to help it seal. Place in the oven and bake for 30 minutes. Remove from oven and cool a few minutes; serve warm.