Average Rating: 4.833333TOTAL TIME: Prep: 1 hour Bake: 10 min. + cooling
YIELD: 40 appetizers.Ingredients
- 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)
- 1/4 cup stone-ground mustard
ASSEMBLY: - 1/2 cup butter, softened
- 1/4 cup chopped green onions
- 1/2 cup stone-ground mustard
- 1/4 cup mayonnaise
- 1/4 cup honey
- 10 thick slices deli ham, quartered
- 10 slices Swiss cheese, quartered
- 2-1/2 cups shredded romaine
- 20 pitted ripe olives, drained and patted dry
- 20 pimiento-stuffed olives, drained and patted dry
- 40 frilled toothpicks
Instructions
- 1. Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks.
- 2. Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers.
- 3. Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.
Nutrition Facts
1 appetizer: 121 calories, 7g fat (3g saturated fat), 16mg cholesterol, 412mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 4g protein.