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Stuffed Reuben Sandwiches

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“If you like Reuben sandwiches, you will adore these. They are so awesome and easy to make.”

Ingredients Nutrition

  • 1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
  • 3 tablespoons Dijon mustard
  • 8 ounces thinly sliced corned beef, chopped (from deli)
  • 12 cup shredded swiss cheese
  • 12 cup well-drained sauerkraut
  • 1 egg, beaten
  • thousand island dressing


  1. Heat oven to 375°F.
  2. Separate dough into 8 biscuits.
  3. Press or roll each biscuit to form a 5 inch round circle.
  4. Spread about 1 teaspoon Dijon mustard on each biscuit.
  5. Place 1 ounce corned beef, 1 Tablespoon sauerkraut and 1 Tablespoon cheese in center of each biscuit.
  6. Fold in half; seal edges.
  7. Prick top with a fork to allow steam to escape.
  8. Place on ungreased cookie sheet.
  9. Brush tops with egg.
  10. Bake at 375°F for 13-16 minutes or until golden brown.
  11. Dip into thousand island dressing and enjoy!

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