I make these finger sandwiches for holidays and Super Bowl parties, too. They’re pretty enough for a baby shower and hearty enough for the guys. —Kelly Williams, Forked River, New Jersey
4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)
1/4 cup stone-ground mustard
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
- 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.
1 appetizer: 117 calories, 7g fat (3g saturated fat), 12mg cholesterol, 404mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 3g protein.