Reuben Skillet Dip and Biscuit Sliders Recipe

Ingredients

1 package (8 oz) cream cheese, softened
1/4 cup Thousand Island dressing
2 cups shredded Swiss cheese (8 oz)
3/4 cup drained sauerkraut (from 16-oz jar)
1/2 lb sliced deli corned beef, chopped (about 2 cups)
1/2 teaspoon caraway seed
1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)
2 tablespoons butter
1/4 teaspoon garlic powder
1 tablespoon chopped fresh chives, if desired

	PREP TIME 35m	COOK TIME 40m	TOTAL TIME 1h15m
YIELD 16 servings

Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray. In medium bowl, beat cream cheese and 2 tablespoons of the dressing with electric mixer on medium speed until smooth. Stir in 1 cup of the cheese, the sauerkraut, 1 cup of the corned beef and 1/4 teaspoon of the caraway seed until mixed well; set aside.
Separate dough into 8 biscuits. Cut each biscuit in half to form 2 strips. Press each strip into 4x2-inch rectangle. Place about 1 tablespoon of the remaining cheese and slightly less than 1 tablespoon of the remaining chopped corned beef on one half of each rectangle. Fold dough over cheese and corned beef (do not seal), and place around edge of skillet. (Biscuit sandwiches will be full.)
Transfer dip mixture into center of skillet, spreading evenly. In small microwavable bowl, mix butter and garlic powder. Microwave uncovered on High 20 to 30 seconds or until butter is melted; brush mixture on top of biscuits, and sprinkle tops with remaining 1/4 teaspoon caraway seed.
Bake 34 to 39 minutes or until biscuits are baked through and deep golden brown on top. Stir dip mixture. Transfer remaining 2 tablespoons dressing into small resealable food-storage plastic bag, and cut small corner from bag; drizzle on top of dip mixture. Garnish with chopped chives. Serve warm.