*  Exported from  MasterCook  *

                        Tex-Mex Biscuit Sandwiches

Recipe By     : Elaine Schultz, Miami, FL
Serving Size  : 5    Preparation Time :0:00
Categories    : Beef                             Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  oz            Deli roast beef (1/2 c) --
                        - chopped
     1/4  c             Taco sauce
     1/4  c             Barbecue sauce
     1/4  c             Ripe olives -- sliced
     1/4  c             Green olives -- sliced
     1/4  c             Green onions -- sliced
     1/2  c             Cheddar cheese -- shredded
  10      oz            Can refrigerated rolls
   2      tb            Corn meal
     1/2  c             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 ripe olives, and 1/4 cup green olives, green
onions and cheese; set aside.

Separate dough into 10 biscuits. Dip both sides in corn meal. Press
on roll out each biscuit to 5" 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 corn meal.

Bake at 350°F for 14 to 22 minutes or until golden brown. Remove from
oven; gently repeat indentaion if necessary. Fill each indentation
with a heaping 1 tb sour cream. Garnish each with 2 pimiento slices
and two ripe olive slices, if desired.

Yield: 5 Sandwiches

Per sandwich: 340 cal, 12 g protein, 31 g carbs, 19 g fat,
35 mg cholesterol, 950 mg sodium

Recipe FROM: Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.35

Formatted by: bobbi744@acd.net ICQ#2099532


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