2-1/2 - ounces deli cooked roast beef, chopped
1/2 - cup taco sauce
1/4 - cup barbecue sauce
1/4 - cup sliced green onions
1/4 - cup sliced ripe olives, drained
1/2 - cup Cheddar cheese, shredded
1 - can (12-ounces) can refrigerated biscuits
2 - Tablespoons cornmeal
1/2 - cup sour cream
10 - pimiento slices
10 - ripe olive slices

• In medium bowl, add roast beef, taco sauce, barbecue sauce, onions, 1/4-cup olives and cheese. 
• Mix well and set aside.
  
• Separate dough into 10 biscuits. 
• Dip both sides of each biscuit in cornmeal. 
• Press or roll each biscuit to form 5-inch round. 
• Place 5 rounds on ungreased cookie sheet. 
• Spoon about 1/4 cup of roast beef mixture onto center of each round. 
• Brush edges lightly with water. 
• Place remaining 5 biscuit rounds over roast beef mixture. 
• Press edges with fork to seal. 
• With back of tablespoon, make indentation in center of each sandwich and sprinkle with remaining cornmeal.
  
• Bake for 14 to 22 minutes or until golden brown. Remove from oven. 
• Fill each with 1 heaping tablespoon sour cream. 
• Garnish each with 2 pimiento slices and 2 olive slices.