Reuben Biscuit Cups
1 7.5-ounce can Pillsbury refrigerated buttermilk biscuits
2 tablespoons Kraft Fat Free Thousand Island Dressing
2 tablespoons Kraft fat-free mayonnaise
1/4 cup chopped onion
2 2/5-ounce packages Carl Buddig 90 percent lean corned beef, shredded
1 cup (1 8-ounce can) sauerkraut, well drained
5 (3/4-ounce) slices Kraft reduced-fat Swiss cheese, shredded
Preheat oven to 400 degrees. Separate biscuits and place each in an ungreased muffin cup, pressing dough up sides to edge of cup. In a large bowl, combine thousand island dressing, mayonnaise and onion. Add corned beef, sauerkraut and Swiss cheese. Mix well to combine. Evenly spoon mixture into biscuit cups. Bake for 10 to 15 minutes or until filling is bubbly and biscuits are browned. Place muffin pan on a wire rack and let set for 5 minutes.
Serves 5 (2 each).
Each serving equals: 200 calories, 4 grams fat, 15 grams protein, 26 grams carbohydrates, 907 milligrams sodium, 220 milligrams calcium and 4 grams fiber.
Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund of DeWitt, Iowa.