Tex-Mex Biscuit Sandwiches

Mexican dinner ready in 35 minutes! Enjoy roast beef sandwiched in Pillsbury™ biscuits—a hearty meal. MORE+ LESS-

By Pillsbury Kitchens

June 8, 2018

Bake-Off® Contest 33, 1988

Solo, Missouri

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

oz. (1/2 cup) shredded Cheddar cheese

can (12 oz) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (10 biscuits)

tablespoons cornmeal

1/2

cup sour cream

pimiento slices

ripe olive slices

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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.