Sloppy Joe Bites

By Jahel

Ingredients

• ½ pound ground beef
• 1 small red sweet pepper, chopped (about 2/3 cup)
• 1 small onion, chopped (about 1/2 cup)
• 2 teaspoons chili powder
• 8 ounce can tomato sauce
• ½ cup chopped dill pickle slices
• ½ cup shredded cheddar cheese (2 ounces)
• 2 – 3 teaspoons yellow mustard
• Nonstick cooking spray
• 16.3 ounce package (8) refrigerated biscuit dough
• Milk
• Grated Parmesan cheese

Details

Level of difficulty Average
Cost Budget Friendly

Preparation

Step 1

In a large skillet cook and stir beef, sweet pepper, and onion over medium heat until beef is no longer pink. Drain off fat. Stir in chili powder. Cook and stir for 1 minute. Stir in half of the tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in pickles. Remove from heat. Let filling cool to room temperature, about 30 minutes, or transfer to a shallow dish and chill in the refrigerator 15 minutes. Stir in cheddar cheese. Stir mustard into remaining tomato sauce; set aside.

Step 2

Preheat oven to 350°F. Coat sixteen 2 1/2-inch muffin cups with nonstick cooking spray. Split each biscuit horizontally so that you end up with 2 dough circles from each biscuit. Pat each dough circle with your hands into a 4-inch circle. Top each dough round with about 1 1/2 tablespoons filling. Fold over and pinch to enclose. Place in prepared muffin cups, seam sides down. Brush tops with milk and sprinkle with Parmesan cheese.

Step 3

Bake at 350 for 13 to 15 minutes or until browned. Serve with tomato sauce mixture for dipping.