Tex-Mex Biscuit Sandwiches

Mexican dinner ready in 35 minutes! Enjoy roast beef sandwiched in Pillsbury® biscuits – a hearty meal.

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Servings 5

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Bake-Off® Contest 33, 1988

Elaine Schultz

Solo, Missouri

ingredients 11
Prep Time 15 min
Total Time 35 min

Ingredients

2 1/2: oz. deli cooked roast beef, chopped (1/2 cup)

1/4: cup taco sauce

1/4: cup barbecue sauce

1/4: cup sliced green onions

1/4: cup sliced ripe olives, drained

2: oz. (1/2 cup) shredded Cheddar cheese

1: (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits

2: tablespoons cornmeal

1/2: cup sour cream

10: pimiento slices

10: ripe olive slices

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Directions

1 Heat oven to 350°F. In medium bowl, combine roast beef, taco sauce, barbecue sauce, onions, 1/4 cup olives and cheese; mix well. Set aside.
2 Separate dough into 10 biscuits. Dip both sides of each biscuit in cornmeal. Press or roll each biscuit to form 5-inch round. Place 5 rounds on ungreased cookie sheet. Spoon about 1/4 cup of roast beef mixture onto center of each round. Brush edges lightly with water. Place remaining 5 biscuit rounds over roast beef mixture. Press edges with fork to seal. With back of tablespoon, make indentation in center of each sandwich; sprinkle with remaining cornmeal.
3 Bake at 350°F. for 14 to 22 minutes or until golden brown. Remove from oven; if necessary, gently repeat indentation. Fill each with 1 heaping tablespoon sour cream. Garnish each with 2 pimiento slices and 2 olive slices.