Ham and Cheese Biscuit Stacks
Source of Recipe
From "Taste of Home Half Homemade"
Recipe Introduction
"These finger sandwiches are a pretty addition to any spread, yet filling enough to satisfy hearty appetites. I've served them at holidays, showers and tailgate parties."
List of Ingredients
◦ 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)
◦ � cup stone-ground mustard
Assembly:
◦ � cup butter, softened
◦ � cup chopped green onions
◦ � cup stone-ground mustard
◦ � cup mayonnaise
◦ � cup honey
◦ 10 thick slices deli ham, quartered
◦ 10 slices Swiss cheese, quartered
◦ 2 � cups shredded romaine
◦ 20 pitted ripe olives, drained and patted dry
◦ 20 pimiento-stuffed olives, drained and patted dry
◦ 40 frilled toothpicks
Recipe
Preheat oven to 400� F. Cut biscuits in half to make half-circles; place 2 inches apart on ungreased baking sheets. Spread mustard over tops. Bake biscuits until golden brown, 8 to 10 minutes. Cool completely on wire racks.
Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into two layers.
Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread one olive onto each toothpick; insert into stacks. Serve immediately.
Makes 40 appetizers
|
|