*  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
 --------  ------------  --------------------------------
    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
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Serve with fresh vegetables.
 
 NOTES : “Trendy ethnic blending is captured in this hearty beef sandwich
 flavored with zesty barbecue and taco sauces.”