Ham ‘n’ Cheese Biscuit Stacks
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
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
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.