Makes 5 servings
- 2-1/2 ounces deli cooked roast
1/2 cup taco sauce
1/4 cup sliced green
1/4 cup sliced ripe
Cheddar cheese, shredded
1 can (12-ounces) can refrigerated biscuits
2 Tablespoons cornmeal
10 pimiento slices
10 ripe olive slices
Preheat oven to 350° F.
In medium bowl, add roast beef, taco sauce, barbecue
sauce, onions, 1/4-cup olives and cheese. Mix well and set
aside. Separate dough into 10 biscuits. Dip both sides of each
biscuit in cornmeal.
Press or roll each biscuit to form
5-inch round. Place 5 rounds on ungreased cookie sheet.
Spoon about 1/4 cup of roast beef mixture onto center of
each round. Brush edges lightly with water. Place
remaining 5 biscuit rounds over roast beef mixture. Press
edges with fork to seal.
With back of tablespoon, make
indentation in center of each sandwich and sprinkle with
remaining cornmeal. Bake for 14 to 22 minutes or until golden brown. Remove
from oven. Fill each with 1 heaping tablespoon sour cream.
Garnish each with 2 pimiento slices and 2 olive slices.