- 1 (16.3 ounce) can Pillsbury® Grands!® refrigerated buttermilk biscuits
- 3 tablespoons Dijon mustard
- 8 ounces thinly sliced corned beef (from deli), chopped
- 1/2 cup shredded Swiss cheese
- 1/2 cup well-drained sauerkraut
- 1 egg, beaten
- Heat oven to 375 degrees F. Separate dough into 8 biscuits. Press or roll each biscuit to form 5-inch round.
- 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.
- Bake at 375 degrees F. for 13 to 16 minutes or until golden brown.