Kielbasa Biscuit Bombs - Your Modern Dad

I wanted to share these Kielbasa Biscuit Bombs with you because they are amazing. Would it be too much of a pun to call them “the bomb?”

I wanted to share these Kielbasa Biscuit Bombs with you because they are amazing. Would it be too much of a pun to call them “the bomb?”

Every season of the year seems to be as busy as the last. Between juggling homework, daily drop-offs, and after-school activities, there’s not always time left in the day to comb through cookbooks and find the perfect recipe.

And let’s face it – when we do have a meal plan in mind – life gets in the way and running to the grocery store is not at the top of the to-do list… no matter what the season.

I’m sure you can relate… in the summer, the kids are off and we are using that time for all it’s worth!

In the fall, we are playing football, soccer & lacrosse.

In the winter, we have holiday parties, winter sports & we carve out some time to play in the snow.

In the spring, we spend as much time outdoors as we can, not to mention the spring sports are in full swing… baseball, lacrosse & dance.

With four kids, we are busy, but as Becky’s grandma used to say, “Aren’t we having fun?” It is always nice spending time as a family… playing, hanging out, cooking & eating. There’s nothing better than a meal with your family.

The Kielbasa Biscuit Bombs with Mustard Dip because are easy to make, they taste great and they are perfect if you are on the go, at a party/sporting event, or staying home to have dinner around the table.

Ingredients for Kielbasa Biscuit Bombs with Mustard Dip

1 14 oz package Eckrich Polska Kielbasa Skinless Smoked Sausage Rope, sliced 1” thick on an angle

1 16.3 oz tube of flaky layers refrigerated biscuits

1 14.5oz can sauerkraut, drained

¼ cup onion, diced

1 cup cheddar cheese, shredded (or cheese of your liking. Swiss is also great!)

1 egg beaten

2-3 Tbsp poppy seeds, for garnish

Directions for Kielbasa Biscuit Bombs with Mustard Dip

Preheat oven to 350 degrees F. Prepare a muffin pan with cooking spray and set aside.
Divide each biscuit in half (they should easily separate horizontally).
Using your hands or a rolling pin, flatten each biscuit into a 4-5 inch round.
Place 1 Tablespoon of sauerkraut, 1 Tablespoon of cheese, ¼ teaspoon of onion, and a piece of Kielbasa in the center of each dough round.

Wrap dough around sausage and sauerkraut, pressing edges to seal. Place seam side down in each well of the muffin pan.
Repeat until all biscuits have been completed.