| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Swiss |
|
8 |
Servings |
INGREDIENTS
| 1 |
|
17.3 ounce Pillsbury Grands Buttermilk Biscuits |
| 3 |
tb |
Dijon mustard |
| 8 |
oz |
Thinly sliced deli corned beef; |
| 1/2 |
c |
Swiss cheese; shredded |
| 1/2 |
c |
Well-drained sauerkraut |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
Heat oven to 375 degrees. Separate dough into 8 biscuits. Roll or press
each biscuit into a 5" circle. Spread each circle with about 1 teaspoon
mustard. Place 1 ounce corned beef, 1 Tablespoon sauerkraut and 1
Tablespoon cheese in center of each circle. Fold in half; seal edges and
prick top with fork. Place on ungreased cookie sheet. Brush with egg. Bake
13-16 minutes or until golden brown. Serve warm.
Posted to EAT-L Digest 22 Aug 96
Date: Thu, 22 Aug 1996 14:17:23 -0500
From: LD Goss <ldgoss@METRONET.COM>
NOTES : Quick and easy-to-prepare sandwiches with a different lunchtime
flavor.
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