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Tex-Mex Biscuit Sandwiches

(4)
  1 reviews
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  • 15 min prep time
  • 35 min total time
  • 11 ingredients
  • 5 servings
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Mexican dinner ready in 35 minutes! Enjoy roast beef sandwiched in Pillsbury® biscuits – a hearty meal.

Bake-Off® Contest 33, 1988
Elaine Schultz
Solo, Missouri

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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
340
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
8g
40%
Cholesterol
40mg
13%
Sodium
950mg
40%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
8%
Sugars
5g
5%
Protein
12g
12%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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