Reuben Pot Pie With Pumpernickel Biscuits - cooking recipe

Ingredients

1 (27 ounce) can sauerkraut, drained
2 medium tomatoes, thinly sliced
1/4 cup thousand island dressing
2 tablespoons butter
1 lb corned beef (thinly sliced or shredded)
2 cups shredded swiss cheese
PUMPERNICKEL BISCUITS
2 2/3 cups Bisquick baking mix
1/4 cup crushed rye crackers
1/4 cup softened butter
1 teaspoon cocoa powder
2 teaspoons molasses
1/2 teaspoon caraway seed
2/3 cup milk

Preparation

Spread the sauerkraut in ungreased 9\"x13\" baking dish. Arrange the tomato slices over sauerkraut, spread with dressing and dot with 2 tablespoons butter.
Top with the corned beef and cheese.
Bake at 375\u00b0F for 20 minutes.
While the casserole is baking, mix together the baking mix, cracker crumbs, 1/4 cup butter, cocoa, molasses and caraway seeds.
Add the milk and stir with fork to make a dough.
Beat 30 seconds, smooth into a ball and knead 10 times on a surface dusted with baking mix.
Roll the dough out 1/2\" thick and cut out with a biscuit cutter or glass.
Arrange the biscuits evenly over the top of the casserole.
Bake at 375\u00b0F for 15 to 20 minutes or until the biscuit are golden brown.