Meaty Sloppy Joe Pockets Recipes

BIG & MEATY SLOPPY JOE POCKETS

Steps:

• Heat oven to 375°F. In 10-inch skillet, mix cooked beef and bell pepper. Heat over medium-high heat, stirring occasionally, until hot. Stir in ketchup, brown sugar, mustard and salt. Set aside. Separate dough into 4 rectangles. Place on ungreased cookie sheet. Press each to 8x5 inches, firmly pressing perforations to seal.
• Divide beef mixture evenly among rectangles. Bring ends up over filling, overlapping about 1 inch. Press edges with fork to seal.
• Bake 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

SLOPPY JOE POCKETS

Steps:

• Preheat the oven to 350°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.

SLOPPY JOE POCKETS

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.