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1 (4.25-oz.) can deviled ham spread
1/4 cup coarsely chopped pecans
1 oz. (1/4 cup) shredded Swiss cheese
1/2 cup chopped sweet gherkin pickles
1 (12-oz.) can Pillsbury® Big Country® Refrigerated Buttermilk or Southern Style Biscuits
1 to 2 tablespoons margarine or butter, melted
1 teaspoon poppy seed
Heat oven to 375°F. In small bowl, combine ham spread, pecans, cheese and pickles; mix well. Separate dough into 10 biscuits. Press or roll each to form 4-inch round. Spoon about 1 tablespoon ham mixture onto center of each round. Fold dough around filling, covering completely. Seal well; shape each into ball. Place, seam side down, on ungreased cookie sheet. Brush tops with margarine; sprinkle with poppy seed. Bake at 375°F. for 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
1/4 cup coarsely chopped pecans
1 oz. (1/4 cup) shredded Swiss cheese
1/2 cup chopped sweet gherkin pickles
1 (12-oz.) can Pillsbury® Big Country® Refrigerated Buttermilk or Southern Style Biscuits
1 to 2 tablespoons margarine or butter, melted
1 teaspoon poppy seed
Heat oven to 375°F. In small bowl, combine ham spread, pecans, cheese and pickles; mix well. Separate dough into 10 biscuits. Press or roll each to form 4-inch round. Spoon about 1 tablespoon ham mixture onto center of each round. Fold dough around filling, covering completely. Seal well; shape each into ball. Place, seam side down, on ungreased cookie sheet. Brush tops with margarine; sprinkle with poppy seed. Bake at 375°F. for 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
