Appetizers Dinner & Lunch

Ham ‘n’ Cheese Biscuit Stacks

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.
Nutrition Facts

1 appetizer: 117 calories, 7g fat (3g saturated fat), 12mg cholesterol, 404mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 3g protein.