These finger sandwiches are filling enough to satisfy hearty appetites. I've served the fun little stacks at every event, including holiday gatherings, showers and tailgate parties. —Kelly Williams, Forked River, New Jersey
Ham ‘n’ Cheese Biscuit Stacks
Ham ‘n’ Cheese Biscuit Stacks
Prep Time
1 hour
Cook Time
10 min
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 decorative toothpicks
Directions
- 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.
- Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers.
- 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.
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