|Canned meatballs in gravy||30 1⁄2 Ounce (2 Cans, 15 1/4 Ounce Each)|
|Canned mixed vegetables||1 Pound, drained (1 Can)|
|Frozen small onions in cream sauce||10 Ounce (1 Package)|
|Chili powder||1 Teaspoon|
|For chili biscuits|
|All purpose flour||1 Cup (16 tbs) (Pillsbury's Best)|
|Baking powder||2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Sliced stuffed green olives||1⁄2 Cup (8 tbs), sliced|
|Slivered blanched almonds||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
Combine meatballs in gravy, mixed vegetables, onions, chili powder and pepper in 12x8-inch baking dish.
Bake uncovered at 425° for 20 minutes.
Prepare Chili Biscuits.
Remove casserole from oven; stir.
Place biscuits, cut-side up along 12-inch sides of baking dish.
Bake 25 to 30 minutes longer.
Chili Biscuits: Combine flour, baking powder, chili powder and salt in mixing bowl.
Combine milk, oil and egg; add to dry ingredients all at once, stirring until dough clings together.
Knead lightly on floured surface 8 times.
Roll out to a 12x9-inch rectangle.
Combine cheese, olives, almonds and Worcestershire sauce.
Spread over dough.
Starting with 12-inch side, roll up jelly roll fashion; seal edge.
Cut into 1-inch slices.