How To make Tex Mex Biscuit Sandwiches
2 1/2 ounces deli roast beef
chopped (1/2 cup
1/4 cup taco sauce
1/4 cup barbecue sauce
1/4 cup ripe olives :
sliced
1/4 cup green olives sliced
1/4 cup sliced green onions
1/2 cup shredded Cheddar cheese
10 ounce can Hungry Jack refrigerated rolls
2 tablespoons cornmeal
1/2 cup sour cream
10 pimiento slices :
optional
10 ripe olive slices -- optional
Heat oven to 350 F. In medium bowl, combine roast beef, taco sauce, barbecue sauce, 1/4 cup each ripe and green olives, green onions and cheese; set aside. Separate dough into 10 biscuits. Dip both sides in cormeal. Press on roll out each biscuit to 5 inch circle. Place 5 circles on ungreased cookie sheet. Top each with 1/4 cup beef mixture. Brush edges lightly with water. Place remaining biscuit circles over top of beef mixture. Press edges with fork to seal. using a tablespoon, make indentation in center of each sandwich. Sprinkle top with remaining cornmeal. Bake at 350 F. for 14-22 minutes or until golden brown. Remove from oven; gently repeat indentaion if necessary. Fill each indentation with heaping tablespoonful sour cream. Garnish each with 2 pimiento slices and two ripe olve slices, if desired. Makes 5 sandwiches. Per sandwich: 340 calories, 12 g protein, 31 g carbohyrate, 19 g fat, 35 mg cholesterol, 950 mg sodium Pillsbury Classic Cookbook #86, 33rd Bake-Off, p. 35 Submitted by Elaine Schultz, Miami, FL MC formatting by bobbi744@acd.net ICQ#2099532
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Tex-Mex Chicken Sandwich with Rob Corddry - Martha Stewart