Sloppy Joe Pockets
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 medium
Onion (finely chopped)2 cloves
Garlic (finely chopped)450 g
Lean Ground Beef2 tsps
Sloppy Joe2 tbsps
Ketchup2 tbsps
Tomato Paste1 tsp
Worcestershire Sauce1 cup
Shredded Sharp CheddarDirections:
1
Preheat the oven to 350 degrees F
2
Heat the oil in a medium skillet over medium-high heat
3
Add the onions and cook, stirring, until softened, about 5 minutes
4
Add the garlic and cook, stirring, until fragrant, 30 seconds
5
Add the ground beef, seasoning mix, salt and pepper, and cook, stirring and breaking up any clumps, until brown, 3 to 5 minutes
6
Add the ketchup, tomato paste and Worcestershire sauce and cook, stirring, 1 minute
7
Add 3/4 cup water and simmer, stirring occasionally, until most of the water has evaporated, about 4 minutes
8
Stir in the parsley and season with salt and pepper
9
Transfer to a bowl and let cool to room temperature
10
Unroll the tubes of crescent dough but do not separate along the perforations
11
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
12
Repeat with the remaining dough
13
Lay the rectangles of dough out on a work surface and cut each in half to make 2 squares
14
You will have 16 squares
15
Put 1 rounded tablespoon of the sloppy joe filling in the center of each
16
Mound a rounded 1/2 teaspoon of Cheddar on top of the beef (there will be cheese leftover)
17
Gather the edges of the dough up over the filing to make a little pouch and pinch to seal each edge
18
Arrange the pouches on a parchment-line baking sheet and mound a little cheese on top of each
19
Bake the pouches until the dough is golden brown and cooked through, about 20 minutes
20
Serve warm