Sunflower Sandwiches

Preparation time
40 mins
Difficulty
easy
Serves
8 people
Breakfast
Sunflower Sandwiches

Sunflower Sandwiches.

With a few snips, refrigerated biscuit dough becomes whimsical sunflowers. Fill them with ham, cheese, lettuce and tomato slices.

Sunflower Sandwiches

Ingredients

    Biscuits
  • 1 (1 lb. 1.3-oz.) can Pillsbury™ Grands!™ Refrigerated Flaky Biscuits
  • 1 egg, beaten
  • 4 teaspoons shelled sunflower seeds
  • Toppings
  • 8 small lettuce leaves
  • 8 (3/4-oz.) slices American cheese
  • 4 oz. thinly sliced cooked ham
  • 1 large tomato, thinly sliced

Instructions

  1. Heat oven to 350°F. Separate dough into 8 biscuits. With fingers, split each biscuit in half horizontally; place 8 biscuit halves 2 inches apart on each of 2 ungreased cookie sheets. Press out each biscuit half to form 3 1/2-inch round. Bake 1 cookie sheet of dough at 350°F. for 15 minutes or until golden brown. Remove biscuit halves from cookie sheet; place on wire rack.
  2. Meanwhile, with scissors, make short cuts around edges of each biscuit half on second cookie sheet to resemble petals. Brush center of each flower shape with beaten egg. Sprinkle 1/2 teaspoon sunflower seeds onto beaten egg on each biscuit half.
  3. Bake second cookie sheet of dough at 350°F. for 15 minutes or until golden brown. Remove biscuit halves from cookie sheet; place on wire rack.
  4. To serve, arrange lettuce, cheese, ham and tomato on each plain biscuit half. Top each with flower-shaped biscuit half.
http://legenrecipes.com/recipe/sunflower-sandwiches/

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