1 (16 oz.) can sauerkraut, drained and snipped
1 (2 oz.) can corned beef, flakes
1/2 c. shredded Monterey Jack cheese (2 oz.)
1/2 c. bottled taco sauce
2 tbsp. sliced green onion
1/2 tsp. caraway seeds
2 pkgs. refrigerated biscuits (Hungry Jack seems to work best)

In clean bowl combine sauerkraut, beef, cheese, taco sauce, onion, and caraway seed. On floured surface, roll and stretch each biscuit to approximately 4-inch circle. Moisten edges with water.

Place a generous 3 tablespoons beef mixture on each circle. Fold up 3 sides to form a triangle and pinch edges well to seal. Bake on lightly greased sheet in 400 degree oven for 10 minutes. Remove; cool. Place on ungreased sheet and freeze firm. Place in freezer bag and return to freezer. To serve, bake at 400 degrees for 10 minutes.