Corned Beef Biscuit Sandwiches

Take a Reuben in a new direction when you pile corned beef and Swiss on a fresh-from-the-oven biscuit.

Corned Beef Biscuit Sandwiches

PillsburyRecipe by Pillsbury

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10 minutes

25 minutes

2 sandwiches

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Nutrition Info

  • 1 Sandwich
  • 320
  • 20g
    (Saturated Fat 7g, Trans Fat 4 1/2g)
  • 40mg
  • 970mg
  • 23g
    (Dietary Fiber 0g, Sugars 3g)
  • 11g
  • Percent Daily Value*
  • 2%
  • 0%
  • 6%
  • 10%
  • Exchanges
  • 3
  • 1
  • 1 1/2
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Bake 18 to 20 minutes.

  • Pillsbury® Oven Baked biscuits are individually frozen and packaged in a freezer bag. Just take out the number you need; tuck the rest back into the freezer to bake another day.

Ingredients

  • 2  Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)
  • 2  oz thinly sliced cooked corned beef, coarsely chopped
  • 2  tablespoons finely shredded Swiss cheese
  • 2  teaspoons Thousand Island dressing
  • 1  teaspoon butter or margarine, melted
  • 1/8  teaspoon caraway seed

Directions

  1. 1Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 45 to 50 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.)
  2. 2On lightly floured surface, roll or press each biscuit into 5-inch round. Place half of corned beef on half of 1 biscuit round, 1/2 inch from edge. Top with 1 tablespoon cheese and 1 teaspoon dressing. Repeat with remaining biscuit round. Carefully fold to enclose filling. Press edges to seal.
  3. 3Brush tops of biscuits with butter; sprinkle with caraway seed. Bake 14 to 16 minutes or until golden brown.

Categories: Course, Main Dishes, Casseroles & Bakes

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