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| 2 1/2 | ounces | roast beef | deli |
| 1/4 | cup | taco sauce | |
| 1/4 | cup | barbecue sauce | |
| 1/4 | cup | olives | ripe, sliced |
| 1/4 | cup | green olives | sliced |
| 1/4 | cup | scallions, spring or green onions | sliced |
| 1/2 | cup | cheddar cheese | shredded |
| 10 | ounce | bread, dinner rolls | refrigerated |
| 2 | tablespoons | cornmeal | |
| 1/2 | cup | sour cream | |
| 10 | each | pimento | slices, opt. |
| 10 | each | olive | ripe, slices, opt. |
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.
| % Daily Value* | |
| Total Fat 13.0g | 19% |
| Saturated Fat 6.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 583mg | 24% |
| Total Carbohydrate 47.0g | 16% |
| Dietary Fiber 3.0g | 13% |
| Sugars 7.0g | |
| Protein 13.0g | 25% |
| Vitamin A | 6% | Vitamin C | 3% | |
| Calcium | 8% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Helpful hints on how to handle Phyllo or Filo dough when making those delicate recipes....
This recipe is easy and delicious!! We made a few changes: used thin chicken breasts (or you can pound them flat), add grated ginger, less soy sauce, substitute honey for the suger and chili oil for the cayenne pepper. We ate it with veggie fried rice (made in the same wok for easy cleanup). Yum!
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