Tex-Mex Biscuit Sandwiches
Yield
5 sandwichesPrep
20 minCook
22 minReady
42 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | ounces |
roast beef
deli |
|
| ¼ | cup |
taco sauce
|
* |
| ¼ | cup |
barbecue sauce
|
|
| ¼ | cup |
olives
ripe, sliced |
*
|
| ¼ | cup |
green olives
sliced |
*
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
cheddar cheese
shredded |
|
| 10 | ounce |
bread, dinner rolls
refrigerated |
|
| 2 | tablespoons |
cornmeal
|
|
| ½ | cup |
sour cream
|
|
| 10 | each |
pimentos
slices, opt. |
*
|
| 10 | each |
olives
ripe, slices, opt. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 72.3 | ml/g |
roast beef
deli |
|
| 59 | ml |
taco sauce
|
* |
| 59 | ml |
barbecue sauce
|
|
| 59 | ml |
olives
ripe, sliced |
*
|
| 59 | ml |
green olives
sliced |
*
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 289 | ml/g |
bread, dinner rolls
refrigerated |
|
| 3E+1 | ml |
cornmeal
|
|
| 118 | ml |
sour cream
|
|
| 1E+1 | each |
pimentos
slices, opt. |
*
|
| 1E+1 | each |
olives
ripe, slices, opt. |
*
|
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.
