Sloppy Joe Bites

By Jahel

Ingredients

• 1/2 lb. ground beef
• 2/3 c sweet red pepper chopped
• 8 oz. can tomato sauce
• 1/2 c chopped dill pickle slices
• 1/2 c shredded cheese
• 1-3 t yellow mustard
• Cooking spray
• 16.3 oz. refrigerated biscuit dough (8)
• Milk
• Grated Parmesan cheese

Details

Level of difficulty Average
Cost Budget Friendly

Preparation

Step 1

In a large skillet Cook and stir the 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 one minute. Stir in half of the tomato sauce. Bring to boil, reduce heat. Simmer, uncovered for five 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 for 15 minutes. Stir in cheddar cheese. Stir mustard into remaining tomato sauce, set aside

Step 2

Preheat oven to 350°. Coat 16 2 1/2 inch muffin cups with nonstick cooking spray. Split each biscuit horizontally so that you end up with two dough circles from each biscuit. Pat each those circle with your hands into a 4 inch circle. Tap each dough round with about 1 1/2 tablespoons of filling. Fold over and pinch to enclose. Place and prepared muffin cups, seem sides down. Brush tabs with milk and sprinkle with Parmesan cheese.

Step 3

Bake 13-15 minutes or until Browne. Serve with tomato sauce mixture for dipping.