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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

â—¦ 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)
â—¦ ¼ cup stone-ground mustard

Assembly:
â—¦ ½ cup butter, softened
â—¦ ¼ cup chopped green onions
â—¦ ½ cup stone-ground mustard
â—¦ ¼ cup mayonnaise
â—¦ ¼ cup honey
â—¦ 10 thick slices deli ham, quartered
â—¦ 10 slices Swiss cheese, quartered
â—¦ 2 ½ cups shredded romaine
â—¦ 20 pitted ripe olives, drained and patted dry
â—¦ 20 pimiento-stuffed olives, drained and patted dry
â—¦ 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