Ingredients

Pillsbury™ Easy Split™ Southern Style Frozen Dough Biscuit, 3.17 oz

WEIGHT              MEASURE

1 lb 9.00 oz         8 each

Filling

INGREDIENT      WEIGHT              MEASURE

Soy sauce            1 oz                       2 Tbsp

Gochujang           1 oz                       2 Tbsp

Garlic,                  1 oz                       2 Tbsp

minced

Sesame oil                                        1 1/2 Tbsp

Sesame seeds                                 1 Tbsp

Granulated sugar                             1 1/2 Tbsp

Scallions, chopped                          3 Tbsp

Ribeye steak,      9 oz                      2 cups

cooked, medium diced

Mushrooms,         5 oz                      1 cup                    

sliced, cooked

Assembly

INGREDIENT      WEIGHT              MEASURE

Egg, large            2 oz                     1 each

Sesame seeds     1.50 oz                 2 2/3 Tbsp

Finishing

INGREDIENT      WEIGH                MEASURE

Kimchi, drained,  8 oz                      1 cup

Chopped

Prep

Thaw biscuits, covered, either at room temperature 15-30 minutes until flexible, or refrigerated overnight.

Filling

Add soy sauce, gochugang, minced garlic, sesame oil, sesame seeds, sugar and chopped scallions to a mixing bowl; whisk to combine.

Fold in cooked steak and mushrooms the set aside.

Assembly

Stretch or roll biscuit dough to approx. 6-inch diameter.

Make 8, 1-inch cuts evenly around edge with knife or bench scraper; transfer to parchment-lined sheet pan.

Use index fingers and thumbs to take 1 tab and bring outside corners together, forming a "paper airplane" point; repeat for remaining 7 tabs.

Wish egg then brush over each tab; sprinkle 1 tsp of sesame seeds over each biscuit.

Deposit a #20 scoop (approx. 2 oz) of Filling in center of biscuit, spreading to fill center as needed.

Bake as directed until golden brown and baked through.

Place thawed dough onto preheated 375°F griddle; slightly smash and cook 4-7 minutes each side.

Cool slightly and split in half horizontally.

Combine Dijon mustard and mayonnaise in a small bowl; spread 1 Tbsp on bottom biscuit piece.

Add 2 slices of roast beef then 1 Tbsp each of gorgonzola crumbles and caramelized onions.

Top with 1/4 cup arugula and remaining biscuit piece; serve immediately.

BAKE                                 TEMP                   TIME

Convection Oven*             325°F                   10-15 minutes

Standard Oven                  350°F                   17-22 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.

Finishing

Allow galettes to cool for 5 minutes, then top with 2 Tbsp (1 oz) chopped kimchi; serve immediately.

Recipe courtesy of General Mills Foodservice