Muffuletta Sandwiches

2 cups (500 mL) Bisquick* Mix

1/2 tsp (2 mL) dried basil leaves

1/4 cup (50 mL) grated Parmesan cheese

1/2 cup (125 mL) water

1/4 cup (50 mL) finely chopped pimiento-stuffed green olives

1/4 cup (50 mL) Italian dressing

4 thin slices (about 4 oz) cooked ham (from deli)

12 thin slices (about 4 oz) hard salami

4 slices (about 3 oz) provolone cheese

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1

Heat oven to 425ºF. In medium bowl, stir Bisquick mix, basil, Parmesan cheese and water until soft dough forms. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to form a ball. Knead 10 times. On ungreased baking sheet, pat dough into 8-inch square. Cut into 4 (4-inch) squares; separate slightly.
2

Bake 8 to 10 minutes or until golden brown. Remove from baking sheet to cooling rack; cool 5 minutes.
3

Meanwhile, in small bowl, mix olives and italian dressing.
4

With serrated knife, split biscuits. On botton halves, spread olive mixture. Layer ham, salami and provolone cheese on olive mixture. Top with biscuit tops.

Serve-With: Serve the sandwiches with cut-up fresh fruit, chips and lemonade.
Special Touch: Serve these deli-style. Wrap the sandwiches in brown or white parchment paper, and top each with an olive and frilly toothpick.