Ham ‘N’ Cheese Biscuit Stacks

• 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)
• 1/4 cup stone-ground mustard
• 1/2 cup butter, softened
• 1/4 cup chopped green onions
• 1/2 cup stone-ground mustard
• 1/4 cup mayonnaise
• 1/4 cup honey
• 10 thick slices deli ham, quartered
• 10 slices Swiss cheese, quartered
• 2-1/2 cups shredded romaine
• 20 pitted ripe olives, drained and patted dry
• 20 pimiento-stuffed olives, drained and patted dry
• 40 frilled toothpicks

1. Preheat oven to 400u0b0. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased
2. . Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks.
3. Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers.
4. Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.

stoneground mustard, butter, green onions, stoneground mustard, mayonnaise, honey, deli ham, swiss cheese, shredded romaine, olives, pimiento, toothpicks

Taken from www.tasteofhome.com/recipes/ham-n-cheese-biscuit-stacks/ (may not work)