1/2 c. (2 1/2 oz.) deli roast beef, chopped
1/4 c. taco sauce
1/4 c. barbecue sauce
1/4 c. sliced ripe olives
1/4 c. sliced green onions
1/2 c. (2 oz.) shredded Cheddar cheese
1 can (10 oz.) refrigerated biscuit dough
2 tbsp. cornmeal
1/2 c. dairy sour cream
10 pimento slices
10 ripe olive slices

Preheat oven to 350 degrees. In medium bowl, combine roast beef, taco sauce, barbecue sauce, 1/4 cup ripe olives, green onions and cheese; set aside.

Separate dough into 10 biscuits. Dip both sides in cornmeal. Press or roll out each biscuit to 5 inch circle. Place 5 inch circles on ungreased cookie sheet. Top each with 1/4 cup beef mixture. Brush edges lightly with water. Place remaining biscuit circles over top of beef mixture. Press edges with fork to seal. Using tablespoon, make indentation in center of each sandwich. Sprinkle top with remaining cornmeal.