 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Courtesy of Rachael Ray. Ingredients:
12 refrigerated biscuits (2 tubes of 6 biscuits) |
1 lb cooked ham, diced |
3 celery ribs, from the heart, finely chopped |
1/2 cup pimento-stuffed green olives, drained and chopped |
1 jalapeno, seeded and finely chopped |
4 scallions, finely chopped |
1/4 cup italian parsley, chopped |
1/3 cup mayonnaise |
3 tablespoons yellow mustard |
3 tablespoons dill pickle relish |
salt |
black pepper |
Directions:
1. Prepare biscuits according to package directions, 8-10 minutes in the oven. Cool biscuits on a wire rack.
2. Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
3. Split cooled biscuits and fill with ham salad.
|
|