Corned Beef Sandwich Bake
|Packaged biscuit mix||2 Cup (32 tbs)|
|Canned corned beef||12 Ounce, chilled (1 can)|
|Prepared mustard||2 Tablespoon|
|Pitted ripe olives||1⁄2 Cup (8 tbs), sliced|
|Tomato||1 Large, thinly sliced|
|Sharp process american cheese slice||4 , halved on diagonal|
Prepare biscuit mix according to package directions for rolled biscuits.
Roll to 12x7-inch rectangle.
Place on ungreased baking sheet.
Cut corned beef in 8 slices; arrange in two rows on dough.
Mix mayonnaise and mustard; spread over meat.
Sprinkle with olives, reserving a few for trim.
Bake at 425° for 15 minutes.
Top with tomato slices; dash with pepper.
Arrange cheese half-slices atop.
Return to oven till cheese melts, about 2 minutes.
Top with olive slices.
Cut in 8 squares.