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Grands!® Stuffed Reuben Sandwiches

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"For these updated Reubens, corned beef, Swiss cheese and sauerkraut bake inside flaky buttermilk biscuits."
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30 m servings 271 cals
Original recipe yields 8 servings


  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1198 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees 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 degrees F. for 13 to 16 minutes or until golden brown.

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