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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Mexico |
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Tex-Mex Biscuit Sandwiches |
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Serves: 5 Print this RecipeElaine Schultz - Miami, Florida Bake-Off® Contest 33, 1998 Mexican recipes dominated the ethnic recipe category in the 1988 contest, so it took an exceptionally good one like this to be chosen as a finalist. The barbecued beef filling gives true south-of-the-border flavor to the big baked 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 sliced green onions 1/4 cup sliced ripe olives, drained 1/2 cup (2 oz.) shredded Cheddar cheese 1 (12-ounce) can flaky refrigerated biscuits 2 tablespoons cornmeal 1/2 cup dairy sour cream 10 pimientos slices 10 ripe olives slices Heat oven to 350°F. In medium bowl, combine roast beef, taco sauce, barbecue sauce, green onions, 1/4 cup olives and cheese; set aside. Separate dough into 10 biscuits. Dip both sides of each biscuit in cornmeal. Press or roll out each to 5-inch circle. Place 5 circles on ungreased cookie sheet. Spoon about 1/4 cup of roast beef mixture onto center of each circle. Brush edges lightly with water. Place remaining 5 biscuit circles over roast beef mixture. Press edges with fork to seal. Using back of tablespoon, make indentation in center of each sandwich. Sprinkle sandwiches with remaining cornmeal. Bake at 350°F. for 14 to 22 minutes or until golden brown. Remove from oven; gently repeat indentation if necessary. Fill each with heaping tablespoon of sour cream. Garnish each with 2 pimiento slices and 2 ripe olive slices. Nutrition Per Serving: Calories 380; Protein 13g; Carbohydrate 35g; Fat 21g; Sodium 1070mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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