DEVILED HAM TWISTS|
3 (4 1/2 oz.) cans deviled ham
1/4 c. minced pimiento-stuffed
3 Tbsp. chopped onion
3 Tbsp. chopped walnuts or
6 (2-inch squares) saltine
crackers, finely crushed
1/4 to 1/2 tsp. ground red
3/4 c. milk
2 3/4 c. biscuit mix
Combine ham, olives, onion, walnuts, crackers and red
pepper; stir well and set aside. Stir milk into biscuit mix;
beat until dough is stiff (about 20 strokes). Divide dough in
half. Roll half of dough into a 12-inch square on a floured
surface. Spread half of ham mixture on half of square; fold
dough over ham mixture to form a 12 x 6-inch rectangle. Cut
dough into 2 x 1-inch rectangles; gently twist to form a bow.
Place bows on ungreased baking sheets; sprinkle with paprika,
if desired. Repeat procedure with remaining dough and ham
mixture. Bake at 400 degrees for 12 to 15 minutes. Serve hot.
Yield: About 6 dozen.
Note: Twists may be frozen before baking. Place in
freezerproof containers. Thaw completely before baking.
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