Ingredients
4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)1/4 cup stone-ground mustardASSEMBLY:1/2 cup butter, softened1/4 cup chopped green onions1/2 cup stone-ground mustard1/4 cup mayonnaise1/4 cup honey10 thick slices deli ham, quartered10 slices Swiss cheese, quartered2-1/2 cups shredded romaine20 pitted ripe olives, drained and patted dry20 pimiento-stuffed olives, drained and patted dry40 frilled toothpicks
Preparation
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.
