Description

Flaky refrigerated biscuit layers filled with smoky chicken ham and melted provolone, brushed with butter, baked until golden, then finished with a warm honey drizzle. These savory-sweet sandwiches come together in under 30 minutes for an effortless breakfast, snack or party appetizer.

Ingredients

Scale

1 can Grands!® Jr. Golden Layers Flaky Refrigerated Biscuits (10 count)
2 tablespoons honey mustard or honey mustard salad dressing
5 slices provolone cheese, each cut into fourths
10 slices smoked chicken ham
2 tablespoons salted butter, melted
3 tablespoons honey

Instructions

Preheat oven to 400°F (200°C) and spray a 9-inch baking dish with nonstick cooking spray.
Open the can of biscuits and separate each of the 10 biscuits into two layers to yield 20 thin biscuit rounds.
Arrange all 20 biscuit rounds on a clean work surface. Spread about ½ teaspoon of honey mustard on each round.
Place a quarter-slice of provolone on 10 of the mustard-covered rounds. Fold each chickenham slice once or twice to fit, then top each cheese round with one folded slice of ham.
Top each chicken ham-and-cheese stack with one of the remaining biscuit rounds, mustard side down, to form 10 sandwiches. Transfer them upright into the prepared baking dish.
Brush the tops of the biscuits generously with the melted butter.
Bake for 15 minutes, or until the biscuits are puffed and golden and the cheese inside has melted.
Meanwhile, warm the honey in a small microwave-safe bowl for about 20 seconds, or until it is very fluid.
When the biscuits come out of the oven, immediately brush the warm honey over each top. Serve hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.
For extra heat, stir 1 teaspoon of sriracha into the honey before brushing.
Swap provolone for Swiss or cheddar, or substitute deli turkey for chicken ham.
If you prefer less sweetness, reduce the honey drizzle to 1 tablespoon.