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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Very quick and easy appetizer you can make ahead and have ready to pop into the oven everything can be put into the food processor and chopped fine and then into a bowl and into the frig while the mix is in the frig make the biscuit and scoop them out so when company arrives all you need to do is fill top with cheese pop in the oven have a drink with friends in your warm cozy kitchen and wait for DING and enjoy! Read more ! RR Ingredients:
1 jar (12 ounces) pickled mixed vegetables, drained |
1/4 cup pimiento stuffed olives, chopped |
2 ounces ham or salami slices, finely chopped |
1 tablespoon finely minced garlic |
1 tablespoon olive oil |
2 cans (10 ounces each) refrigerated flaky biscuits |
1/2 cup provolone cheese or mozzarella, finely shredded |
Directions:
1. Finely chop the drained pickled vegetables. Combine with olives, ham or salami, garlic, and olive oil. Chill for at least 1 hour. Bake biscuits according to package directions; cool slightly. Scoop out center of 16 biscuits (reserve remaining biscuits for another use). Stir cheese into the vegetable mixture and spoon 1 heaping tablespoon into each hollowed out biscuit.
2. Bake filled biscuits at 400° for 8 to 10 minutes, or until heated through. Serve warm.
3. Makes 16.
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