Sloppy Joe Pockets Recipes

Steps:

• In a large skillet, cook beef, onion, celery and carrot over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in tomato sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Cool completely., Preheat oven to 350°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon scant 1/3 cup beef mixture over half of each circle to within 1/2 in. of edge. If desired, sprinkle with cheese. Fold dough over filling; press edge with a fork to seal., Place on an ungreased baking sheet. Cut three slits in top of each. Bake 18-20 minutes or until golden brown.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the ground beef, seasoning mix, salt and pepper, and cook, stirring and breaking up any clumps, until brown, 3 to 5 minutes. Add the ketchup, tomato paste and Worcestershire sauce and cook, stirring, 1 minute. Add 3/4 cup water and simmer, stirring occasionally, until most of the water has evaporated, about 4 minutes. Stir in the parsley and season with salt and pepper. Transfer to a bowl and let cool to room temperature.
• Unroll the tubes of crescent dough but do not separate along the perforations. Pinch the seams of two of the triangles together to make a rectangle and then cut that rectangle off from the rest of the roll at the seam. Repeat with the remaining dough.
• Lay the rectangles of dough out on a work surface and cut each in half to make 2 squares. You will have 16 squares. Put 1 rounded tablespoon of the sloppy joe filling in the center of each. Mound a rounded 1/2 teaspoon of Cheddar on top of the beef (there will be cheese leftover). Gather the edges of the dough up over the filing to make a little pouch and pinch to seal each edge. Arrange the pouches on a parchment-line baking sheet and mound a little cheese on top of each.
• Bake the pouches until the dough is golden brown and cooked through, about 20 minutes. Serve warm.

Steps:

• Preheat oven to 400°F Lightly grease 2 baking sheets.
• In a large skillet, combine ground chuck, onion, and bell pepper. Cook over high heat until mixture is browned and crumbly; drain.
• Return meat mixture to pan, stir in tomato sauce, tomato paste, garlic salt, sugar, and pepper.
• Reduce heat to medium, and simmer 20 minutes. Remove from heat, and cool slightly. On a lightly floured surface, unroll pie crusts.
• Using a 5-inch round cutter, cut 5 circles from each crust, re-rolling dough as necessary. Spoon 2 tbsp meat mixture into center of each round, sprinkle with 1 1/2 tsp cheese; lightly brush edges of pie crust with beaten egg yolk.
• Fold dough over to enclose filling, crimping edges to seal. Place pies on prepared baking sheets; bake 20 minutes. Serve immediately.

Steps:

• Brown ground turkey in a large skillet in the oil over low heat for 5 min, breaking up the meat as it cooks.
• Using a slotted spoon, transfer the cooked ground turkey to a bowl, leaving the remaining oil in the skillet for additional use.
• In the same skillet, in the hreserved oil, saute onions on medium heat for 5 min (use more olive oil IF needed).
• Return the meat to the skillet and add the soup mix and the tomato soup.
• Reduce the heat to low and simmer 5 min, stirring often.
• To serve: Cut open pita pockets; spoon in mixture; top with shredded swiss cheese.
• Variation: Swap out the swiss cheese for another kind of cheese such as mozzarella, cheddar or monterey jack.
• NOTE: prep time covers the onion chopping; cook time covers the remainder of the preparation.