Tex-Mex Biscuit Sandwiches

Directions

Heat oven to 350℉ (180℃).

In medium bowl, combine roast beef, taco sauce, barbecue sauce, ¼ 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 ¼ 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℉ (180℃). for 14 to 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.