Kimchi Bulgogi Biscuit Galettes
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Kimchi Bulgogi Biscuit Galettes

Kimchi Bulgogi Biscuit Galettes

Pillsbury Biscuit Dough takes on the delicious trend of savory umami, with toppings of bulgogi, kimchi and toasted sesame seeds.

Servings: 8 servings (1 serving = 1 galette)
Prep
INGREDIENT
WEIGHT
MEASURE
Filling
INGREDIENT
WEIGHT
MEASURE
Soy sauce
1 oz
2 Tbsp
Gochujang
1 oz
2 Tbsp
Garlic, minced
1 oz
2 Tbsp
Sesame oil
1 1/2 Tbsp
Sesame seeds
1 Tbsp
Granulated sugar
1 1/2 Tbsp
Scallions, chopped
3 Tbsp
Ribeye steak, cooked, medium diced
9 oz
2 cups
Mushrooms, sliced, cooked
5 oz
1 cup
Assembly
INGREDIENT
WEIGHT
MEASURE
Egg, large
2 oz
1 each
Sesame seeds
1.50 oz
2 2/3 Tbsp
Finishing
INGREDIENT
WEIGHT
MEASURE
Kimchi, drained, chopped
8 oz
1 cup
Prep
  1. Thaw biscuits, covered, either at room temperature 15-30 minutes until flexible, or refrigerated overnight.
Filling
  1. Add soy sauce, gochugang, minced garlic, sesame oil, sesame seeds, sugar and chopped scallions to a mixing bowl; whisk to combine.
  2. Fold in cooked steak and mushrooms the set aside.
Assembly
  1. Stretch or roll biscuit dough to approx. 6-inch diameter.
  2. Make 8, 1-inch cuts evenly around edge with knife or bench scraper; transfer to parchment-lined sheet pan.
  3. Use index fingers and thumbs to take 1 tab and bring outside corners together, forming a "paper airplane" point; repeat for remaining 7 tabs.
  4. Wish egg then brush over each tab; sprinkle 1 tsp of sesame seeds over each biscuit.
  5. Deposit a #20 scoop (approx. 2 oz) of Filling in center of biscuit, spreading to fill center as needed.
  6. Bake as directed until golden brown and baked through.
  7. Place thawed dough onto preheated 375°F griddle; slightly smash and cook 4-7 minutes each side.
  8. Cool slightly and split in half horizontally.
  9. Combine Dijon mustard and mayonnaise in a small bowl; spread 1 Tbsp on bottom biscuit piece.
  10. Add 2 slices of roast beef then 1 Tbsp each of gorgonzola crumbles and caramelized onions.
  11. 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
  1. Allow galettes to cool for 5 minutes, then top with 2 Tbsp (1 oz) chopped kimchi; serve immediately.

  • Lightly flour work surface before rolling out biscuit to avoid sticking if desired.
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 galette
Calories
460
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1230mg
51%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
10%
Sugars
7g
Protein
17g
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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