3 (10 oz.) pkgs. refrigerated biscuits
1 (3 oz.) pkg. cream cheese & chives
1/8 lb. salami
20 sm. pimiento olives
1 egg white, slightly beaten
2 tbsp. chopped walnuts
4 tsp. sesame seeds
1 tbsp. poppy seeds

Preheat oven to 450 degrees. Grease 2 large cookie sheets. Cut each biscuit in half. Cut cheese into 20 pieces. Cut salami into 20 sticks. Mold biscuit dough around cheese, pinch edges and dip in nuts. Mold dough around olives, then dip in sesame seeds. Mold around salami, then in poppy seeds. Use the egg white to dip the balls into before the toppings to help them adhere. Bake 6 to 8 minutes. Can be made ahead and frozen. Wrap in layers of foil and reheat 10 minutes.