Chef Style Beef Sandwiches
|Onions||2 Medium, thinly sliced|
|Refrigerated biscuits||8 Ounce (1 Package)|
|Egg||1 , beaten|
|Thin cooked roast beef slices||10|
|Frozen asparagus spears||10 Ounce, cooked and drained (1 Package)|
|Dairy sour cream||2⁄3 Cup (10.67 tbs)|
|Prepared horseradish||1 Tablespoon|
|Dill seed||3⁄4 Teaspoon|
Cook onions in butter till tender but not brown.
Stir in the 1/4 teaspoon salt.
On lightly floured surface slightly overlap two of the biscuits.
Roll out to 1/8 inch thickness, about 6 inches in length.
Repeat with remaining biscuits.
Place on greased baking sheet.
Brush with egg.
Top with onions.
Bake at 475° till golden, 7 to 10 minutes.
Lightly sprinkle salt over two slices of roast beef; wrap around two or three asparagus spears.
Repeat to make five rolls.
Place one roll on each baked double biscuit.
Blend sour cream, horseradish, and dillseed.
Spoon about 2 tablespoons on each sandwich.
Bake at 350° till heated through, about 10 minutes.