Quick canned biscuit meals
With school back in session, many kids are returning to afterschool activities. That means crazy schedules that are sure to interfere with family mealtime. Fortunately, there are tasty recipes using convenience foods, like refrigerated biscuits, to help frazzled parents prepare meals quickly.
Most kids love pizza, so a baked casserole with biscuit crust and all their favorite pizza toppings is sure to be a winner. Sloppy joes are another kid-pleaser. In this recipe, biscuit “boats” hold the meat filling, replacing the typical bun. A bit of cheese melted over the top adds that bit of extra flavor. While the oven is hot share the space with tater tots or frozen French fries to complete the meal.
For the more sophisticated palate there’s Stuffed Reuben Sandwiches, a combination of deli corned beef, Swiss cheese and mustard baked in a flaky biscuit. Ready to eat in about 30 minutes these are delicious dipped in Thousand Island dressing.
So you see, there are a lot of great meal ideas using biscuits. Pick up a few cans and keep in the fridge for those times when dinner has to be quick.
Loaded Pizza Bake
1-pound ground beef or 1/2-pound each beef and sausage
2 (12-ounce) cans refrigerated buttermilk biscuits
15 ounces pizza sauce
1 cup chopped green pepper
1/2 cup chopped onions
4 ounce can mushroom stems and pieces, drained
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Directions: In large skillet, cook beef (and/or sausage) over medium heat till no longer pink. Meanwhile cut each biscuit into 4 pieces and place in greased shallow 3-guart baking dish. Top with pizza sauce.
Drain browned meat and spoon over biscuits and sauce. Top with green pepper, onion, mushrooms, pepperoni and cheeses.
Bake in preheated 350-degree F oven 25 to 30 minutes, or till golden brown and bubbly. Serves 6 to 8.
Sloppy Joe Biscuit Rounds
1-pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/3 cup ketchup
1 T. yellow mustard
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1 (16.3-ounce) can big home-style refrigerated biscuits
1 egg yolk
1/4 tsp. water
1/2 cup shredded Monterey Jack or Cheddar cheese
Directions: In 10-inch skillet cook beef, onion and bell pepper over medium-high heat until beef is cooked; drain. Stir in ketchup, mustard, Worcestershire sauce, salt and pepper
Separate dough into 8 biscuits. Place 2 1/2 inches apart on greased large cookie sheet. Flatten biscuits with fingers or the bottom of a glass to a 3 1/2-inch round with a 1/4-inch rim around outside edges. Beat egg yolk and water with fork. Brush egg mixture over tops and sides of biscuits.
Spoon about 1/3 cup meat mixture into indentation in each biscuit. Sprinkle each with 1 tablespoon shredded cheese. Bake in 375-degree F oven for 12 to 17 minutes or until biscuits are golden brown and cheese is melted. Serves 8.
Stuffed Reuben Sandwiches
1(17.3-ounce) can big refrigerated buttermilk biscuits
3 T. Dijon mustard
8 ounces thinly sliced deli corned beef, chopped
1/2 cup shredded Swiss cheese
1/2 cup well-drained sauerkraut
1 egg, beaten
Directions: Separate dough into 8 biscuits. Roll or press each into a 5-inch round. Spread each circle with 1 teaspoon mustard. In center of each round layer 1-ounce corned beef, 1 tablespoon sauerkraut and 1 tablespoon Swiss cheese. Fold in half; seal edges and prick top with fork. Place on ungreased baking sheet and brush with beaten egg.
Bake in preheated 375-degee F oven 13 to 16 minutes or till golden brown. Serve warm with your favorite Thousand Island dressing for dipping. Serves 8.