Box Tops for Education

Grands!® Stuffed Reuben Sandwiches

For these updated Reubens, corned beef, Swiss cheese and sauerkraut bake inside flaky buttermilk biscuits.

Ingredients

• 1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
• 3 tablespoons Dijon mustard
• 8 oz thinly sliced corned beef (from deli), chopped
• ½ cup shredded Swiss cheese (2 oz)
• ½ cup well-drained sauerkraut
• 1 egg, beaten

Directions

1. Heat oven to 375°F. Separate dough into 8 biscuits. Press or roll each biscuit to form 5-inch round.
2. Spread each biscuit round with about 1 teaspoon mustard. Place 1 oz. corned beef, 1 tablespoon sauerkraut and 1 tablespoon cheese in center of each round. Fold in half; seal edges. Prick top with fork to allow steam to escape. Place on ungreased cookie sheet. Brush tops with egg.
3. Bake at 375°F. for 13 to 16 minutes or until golden brown.

Nutritional Information