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Snappy Joes on Texas Toast

Snappy Joes on Texas Toast
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Make sloppy joes with pizzazz -- sweet-hot additions served open-faced on fresh-baked bread make them anything but ordinary.

Prep Time:
35 Min
Total Time:
45 Min
Makes:
6 servings
Pillsbury Bake-Off
Devon Delaney
Princeton, NJ
Bake-Off® Contest 44, 2010
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INGREDIENTS
1/4cup LAND O LAKES® Butter, softened
2tablespoons chopped fresh Italian (flat-leaf) parsley
1clove garlic, finely chopped
1/4cup chopped fresh chives
1can (11 oz) Pillsbury® refrigerated crusty French loaf
1tablespoon Crisco® Light Olive Oil
1 1/2lb extra-lean (at least 90%) ground beef
1/2cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved
1teaspoon ancho chili powder or regular chili powder
1can (8 oz) garlic-and-onion tomato sauce or regular tomato sauce
1/4cup Smucker’s® Seedless Blackberry Jam
1tablespoon Dijon mustard
1/4teaspoon coarse (kosher or sea) salt
1/4teaspoon pepper
1/2cup sour cream
DIRECTIONS
1.Heat oven to 350°F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside.
2.Bake French loaf as directed on can. Cool 5 minutes; cut into 12 (1-inch) slices. Spread butter mixture on one side of each slice.
3.While bread is baking, in 10-inch skillet, heat oil over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes.
4.For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, dollop of sour cream and some of remaining chives.
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