Biscuit Wrapped Reuben Sandwiches

This past weekend I was lucky enough to celebrate my birthday. My third birthday. Well, my blog birthday. It was really exciting to be celebrating 3 years of food and photography, two of my passions that I can share with the world through my personal blog and Living Litehouse!

Looking back over the past three years I have seen a lot of growth in my recipes and photography. I’ve learned a lot about proper lighting that helps create mouthwatering photos and what ingredient combinations can turn into giant messes. One of the most important things that I’ve learned is to create things that people will actually want to eat. Everyday people like you and me.

Also, when in doubt, put it in a biscuit. Which leads to today’s recipe: Biscuit Wrapped Reuben Sandwiches. Usually if there is something about a certain dish that I don’t like I’ll put it in a biscuit and things are good again! Remember when I made the Buffalo Chicken Pockets? I’m not a fan of chicken wings so I put shredded chicken in a biscuit to get the same flavors. St. Patrick’s Day is coming up and I was thinking about some of my favorite Irish foods. I love corned beef, Swiss cheese and 1,000 Island dressing but hate rye bread. Solution: use a biscuit instead! These Biscuit Wrapped Reuben Sandwiches make the perfect lunch or dinner meal for your family.

They are easy to handle and dip and I guarantee that even the pickiest of eaters will fall in love with them!  To lighten up this meal I made sure to trim the corned beef so that it was lean. I also used the low-fat variety of refrigerated biscuits and to dip I used Litehouse Lite 1,000 Island dressing. I made these on a Sunday and wrapped them individually in foil to pack in my lunch this week. They were easy to pop into the oven or microwave and they reheated well! What sort of St. Patrick’s Day fare are you most looking forward to?

Biscuit Wrapped Reuben Sandwiches

Serves 6-8 | Finish in 35 minutes

This recipe brings together an Irish favorite with a hand-held snack.


1 package refrigerated reduced-fat biscuits
8 oz. corned beef
½ cup diced Swiss cheese
½ cup sauerkraut
Lite® Thousand Island dressing to dip


Lay each of the biscuits out on a cutting board and use your hands or a rolling pin to flatten each biscuit to double the circumference. Divide the corned beef, cheese and sauerkraut evenly between each of the biscuits, placing the ingredients on only one half of the biscuit. Fold over the biscuit to create a pocket. Use a fork to press the two sides together. Place each pocket onto a baking sheet and bake according to the package instructions for 15-20 minutes, or until golden brown. Serve with 1,000 Island dressing.

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