Biscuit Reuben Dip Wreath
Recipe and food photography by Andy Boterman. Find him and more culinary creations at @BBQwithBoterman on Instagram.
Ingredients
1 Package of Jumbo Buttermilk Biscuits
1 14oz. Can Frank’s Kraut
1 8oz. Block of Cream Cheese
10oz. Chopped Corned Beef
8oz. Shredded Swiss
4oz. Thousand Island dressing
1 Tablespoon Butter (to glaze the biscuits)
Instructions
- Pre-heat oven to 350°F.
- Mix kraut, cream cheese, corned beef, Swiss and thousand island in a stand mixer (or hand mixer in a large bowl).
- Split each of the 8 biscuits in half and roll each piece into a ball.
- In a greased 12” cast iron skillet, place each dough ball around the edge with 1/4” space in between.
- Spoon the dip mixture in the middle of the pan.
- Bake for 25-30 minutes or until biscuits are golden brown.
- Brush biscuits with melted butter right before serving. Enjoy!
