Mini Savory Biscuits with Turkey & Arugula

Mini Savory Biscuits with Turkey & Arugula
36 servings, 1 sandwich each


Ingredients Weights Measures
Feta-Veggie Biscuits
baking mix - -
baby spinach leaves, chiffonade - -
crumbled feta cheese - -
red peppers, small dice - -
yellow peppers, small dice - -
roasted garlic, chopped - -
lemon zest - -
black pepper - -
milk - -
KRAFT MAYO Real Mayonnaise - -
KRAFT Greek Vinaigrette, divided - -
fresh basil, chopped - -
baby arugula - -
Roasted turkey breast, sliced - -
plum tomatoes, cut into 6 thin slices - -


FETA-VEGGIE Biscuits: Combine all ingredients except milk in large bowl. Add milk; stir just until baking mix is moistened. Use #12 scoop to portion batter into 36 mounds (or into 9 mounds for trial recipe) in parchment-lined sheet pan. Bake in 375ºF-convection oven 15 min. or until lightly browned. Remove to wire racks; cool completely.

MIX mayonnaise, 1/4 cup of the vinaigrette (or 1 Tbsp. of the vinaigrette for trial recipe) and basil. Toss arugula with remaining vinaigrette.

FOR each serving: Split 1 Feta-Veggie Biscuit; spread 1/2 Tbsp. of the mayo mixture onto each cut side. Fill with 1-1/2 oz. turkey, 2 tomato slices and 1/4 cup arugula.

Kraft Kitchens Tips

Prepare using KRAFT MAYO Light Mayonnaise.
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