Reuben Biscuit Bombs

I made these Reuben Bombs in honor of St Patrick’s Day. They are made with flaky biscuit dough and filled with all your favorite Reuben toppings. Serve as an appetizer or a meal for 3-4.

I first made a version of these Bomb appetizers for my husband’s It’s the Bomb.com Birthday Party last week (post coming soon!). I simply made Cheese Bombs and loved how easy and versatile they were. They make delicious hearty appetizers or serve a couple as a tasty meal! My only note would be to be sure to serve them hot. They loose their gooey, toasty texture if they have been sitting out too long. Since they only take 15 minutes to bake, I find that popping them in the oven right when your party is starting is perfect!

Ingredients:

Makes 4 servings {2 per person}

1 Container of Pillsbury Grands Flaky Layers Biscuits (8 biscuits)
6oz (approx 8 slices) Swiss cheese, cut into bite size pieces (or shredded)
1/2 lb thinly sliced corned beef, cut into bite size pieces
1/2 cup drained sauerkraut (mine was seasoned with caraway seeds)
2 tbsp olive oil
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon cracked black pepper {or to taste}
1/2 cup Thousand Island dressing, for dipping

Directions:

Preheat oven to 350 degrees.
Spray a baking sheet with cooking spray.
Pop open biscuits and slightly flatten each one out with the heel of your palm.
Fill with cut up corned beef, top with Swiss cheese, and then a spoonful of drained sauerkraut.
Pull the sides up over filling and pinch and fold to seal.
Place seam side down on the baking sheet.
Brush with olive oil then sprinkle with mustard powder, garlic powder, and black pepper.
Bake at 350 degrees for 15 minutes until they are golden.
Serve warm with a side of 1000 Island Dressing.

Adapted from www.ohbiteit.com

Cube both the cheese and meat into thin bit size pieces perfect for stuffing your bombs!

Drain the sauerkraut and discard any juices. You may want to even squeeze extra liquid out.

You don’t want a soggy bomb!

Flatten and spread the biscuit dough out with the heel of your palm.

Time to stuff the bombs! Start first with the meat, then cheese, then sauerkraut.

Now pull all the sides over the filling and press to seal.

Flip over and place seam side down on a lined baking sheet.

We make a whole tray. I usually serve 2 per person.

Prepare 8 bombs then it’s time to season them!

Brush with olive oil and sprinkle with seasonings.

Don’t be afraid to experiment with seasonings!

I have used white pepper, seasoning salt, parsley, onion powder, caraway seeds….even a sprinkle of cheese on top! There is no limit to the seasoning blends you can create!