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Tex-Mex Biscuit Sandwiches
* Exported from MasterCook *
Tex-Mex Biscuit Sandwiches
Recipe By : Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.35
Serving Size : 5 Preparation Time :0:00
Categories : Beef Bobbie Not Sent
Luncheon Main Dishes
Pillsbury Sandwiches/Wraps
Snacks Using Refrigerator
Rolls/Dough
Amount Measure Ingredient -- Preparation Method
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2 1/2 ounces deli roast beef -- chopped (1/2 cup
1/4 cup taco sauce
1/4 cup barbecue sauce
1/4 cup ripe olives -- sliced
1/4 cup green olives -- sliced
1/4 cup sliced green onions
1/2 cup shredded Cheddar cheese
10 ounce can Hungry Jack refrigerated rolls
2 tablespoons cornmeal
1/2 cup sour cream
10 pimiento slices -- optional
10 ripe olive slices -- optional
Heat oven to 350 F. In medium bowl, combine roast beef, taco sauce,
barbecue sauce, 1/4 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 1/4 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 F. for 14-22 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.
Per sandwich: 340 calories, 12 g protein, 31 g carbohyrate, 19 g fat, 35 mg
cholesterol, 950 mg sodium
Pillsbury Classic Cookbook #86, 33rd Bake-Off, p. 35
Submitted by Elaine Schultz, Miami, FL
MC formatting by bobbi744@acd.net ICQ#2099532
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Serving Ideas : Serve with fresh vegetables.
NOTES : "Trendy ethnic blending is captured in this hearty beef sandwich
flavored with zesty barbecue and taco sauces."
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