Ingredients:

* 1 jar (12 ounces) pickled mixed vegetables, drained
* 1/4 cup pimiento stuffed olives, chopped
* 2 ounces ham or salami slices, finely chopped
* 1 tablespoon finely minced garlic
* 1 tablespoon olive oil
* 2 cans (10 ounces each) refrigerated flaky biscuits
* 1/2 cup Provolone cheese or Mozzarella, finely shredded

Preparation:

Finely chop the drained pickled vegetables.Combine with olives, ham or salami, garlic, and olive oil.Chill for at least 1 hour. Bake biscuits according to package directions cool slightly.Scoop out center of 16 biscuits (reserve remaining biscuits for another use).Stir cheese into the vegetable mixture and spoon 1 heaping tablespoon into each hollowed out biscuit.Bake filled biscuits at 400° for 8 to 10 minutes, or until heated through. Serve warm.