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 4 lb. -
baby spinach leaves, chiffonade 4 oz. 1 qt.
crumbled feta cheese 1 lb. + 2 oz. 3 cups
red peppers, small dice 4 oz. 1 cup
yellow peppers, small dice 4 oz. 1 cup
roasted garlic, chopped 1 oz. 4 tsp.
lemon zest - 4 tsp.
black pepper - 1 tsp.
milk 34 fl oz 4-1/2 cups
KRAFT MAYO Real Mayonnaise 1 lb. 2 cups
KRAFT Greek Vinaigrette, divided 8 fl oz 1 cup
fresh basil, chopped - 2 Tbsp.
baby arugula 9 oz. 2-1/4 qt.
Roasted turkey breast, sliced 3 lb. + 6 oz. -
plum tomatoes, cut into 6 thin slices 1 lb. + 8 oz. 12 each


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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