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Volume III
December 17, 2010

Weekly Home / Recipe Center

Tex-Mex Biscuit Sandwiches

Serves 5


2 1/2 ounce deli roast beef , chopped (1/2 cup)
1/4 cup taco sauce
1/4 cup barbecue sauce
1/4 cup sliced green onion
1/4 cup sliced ripe olives , drained
1/2 cup (2 oz.) shredded Cheddar cheese
1 (12-ounce) can flaky refrigerated biscuit
2 tablespoon cornmeal
1/2 cup dairy sour cream
10 pimiento 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.

From "Pillsbury Best of the Bake-Off? Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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