Healthy Corned Beef Canapes
Healthy Corned Beef Canapes is a dairy free hor d'oeuvre. This recipe serves 32 and costs 12 cents per serving. One serving contains 54 calories, 1g of protein, and 2g of fat. 244 people found this recipe to be delicious and satisfying. If you have biscuit dough, corned beef, horseradish sauce, and a few other ingredients on hand, you can make it. It is brought to you by Around My Family Table. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so awesome spoonacular score of 39%. If you like this recipe, you might also like recipes such as Beef Tenderloin Canapes, Potato-Beef Canapes, and Beef Canapes with Cucumber Sauce.
Servings: 32
Ingredients:
1 refrigerated tube of biscuit dough that yields 8 biscuits
8 slices of deli counter corned beef** (the slices should be on the thick side, about 1/8" each), cut into 1/2" strips
32 little sprigs of fresh dill
3 tbsps horseradish sauce*
Equipment:
oven
baking sheet
knife
Cooking instruction summary:
Preheat your oven as instructed on the biscuit packaging. Open the package. Separate the biscuit dough into 8 rounds. Lay a round of biscuit dough in front of you. Cut it in half from top to bottom so that you now have two semi circles of biscuit dough. Take the two pointed ends of one semi-circle and pinch them together. Use your fingers to smooth the pinched semi-circle into a circle and then transfer it to your baking sheet. Repeat with the other semi-circle and then cut, shape and transfer the remaining rounds of dough. Bake the biscuits as instructed on the packaging, checking them 2 minutes earlier than directed. If they're nice and golden brown, they're done. If not, let them go for another minute or two. Remove from heat.Once the biscuits are cool enough to handle, get a biscuit in front of you and hold a knife parallel to the counter surface. Use the knife to slice through the center of each biscuit so that each mini-biscuit becomes two open-faced circles. Spread 1/4 teaspoon of horseradish sauce onto the top of each half. Lay 3 or 4 strips of corned beef over the horseradish and then top with a sprig of dill.Eat them up!Recipe can easily be halved or doubled!* Horseradish: do not use straight horseradish, but the kind that is essentially horseradish mixed with mayo. You can make your own by combining 1 tbsp prepared horseradish with 2 tbsp mayonnaise and a pinch of salt. Adjust to taste since not all horseradishes have the same amount of heat.**Corned Beef: In the recipe I've said to use deli counter slices. But I know that if you, like me, crave a good corned beef this time of year, that deli stuff won't cut the mustard. So here's what you do. Get your nice brisket of corned beef from the grocery store and cook it according to the package instructions. Remove as much of the fat as you can and then slice off some meat to make the canapés. Chop up the rest into little pieces (the size of bacon pieces on a caesar salad). Put all thepieces in a big resealable freezer bag and then lay the bag flat in the freezer. If you remember, go and shake the bag up in a couple of hours. Now you've got little corned beef crumbles that you can add to soups, stews, salads, anything really, to add a touch of meaty flavor. Just don't ever addtoo much since it's not very good for you AND because a small handful is plenty to add tons of flavor to any dish.© Around My Family Table
Step by step:
1. Preheat your oven as instructed on the biscuit packaging. Open the package. Separate the biscuit dough into 8 rounds. Lay a round of biscuit dough in front of you.
2. Cut it in half from top to bottom so that you now have two semi circles of biscuit dough. Take the two pointed ends of one semi-circle and pinch them together. Use your fingers to smooth the pinched semi-circle into a circle and then transfer it to your baking sheet. Repeat with the other semi-circle and then cut, shape and transfer the remaining rounds of dough.
3. Bake the biscuits as instructed on the packaging, checking them 2 minutes earlier than directed. If they're nice and golden brown, they're done. If not, let them go for another minute or two.
4. Remove from heat.Once the biscuits are cool enough to handle, get a biscuit in front of you and hold a knife parallel to the counter surface. Use the knife to slice through the center of each biscuit so that each mini-biscuit becomes two open-faced circles.
5. Spread 1/4 teaspoon of horseradish sauce onto the top of each half. Lay 3 or 4 strips of corned beef over the horseradish and then top with a sprig of dill.Eat them up!Recipe can easily be halved or doubled!* Horseradish: do not use straight horseradish, but the kind that is essentially horseradish mixed with mayo. You can make your own by combining 1 tbsp prepared horseradish with 2 tbsp mayonnaise and a pinch of salt. Adjust to taste since not all horseradishes have the same amount of heat.**Corned Beef: In the recipe I've said to use deli counter slices. But I know that if you, like me, crave a good corned beef this time of year, that deli stuff won't cut the mustard. So here's what you do. Get your nice brisket of corned beef from the grocery store and cook it according to the package instructions.
6. Remove as much of the fat as you can and then slice off some meat to make the canapés. Chop up the rest into little pieces (the size of bacon pieces on a caesar salad). Put all thepieces in a big resealable freezer bag and then lay the bag flat in the freezer. If you remember, go and shake the bag up in a couple of hours. Now you've got little corned beef crumbles that you can add to soups, stews, salads, anything really, to add a touch of meaty flavor. Just don't ever addtoo much since it's not very good for you AND because a small handful is plenty to add tons of flavor to any dish.© Around My Family Table
Nutrition Information:
covered percent of daily need
