Big & Meaty Sloppy Joe Pockets

Enjoy these hand pies made using beef and Pillsbury™ Big & Flaky dinner rolls—a delicious dinner that’s ready in 30 minutes. MORE+ LESS-

By Pillsbury Kitchens

September 27, 2018

Make with

Pillsbury Crescents

Ingredients

lb ground beef, cooked, drained

1/2

cup diced green or red bell pepper

1/2

cup ketchup

tablespoons packed brown sugar

tablespoon yellow mustard

1/2

teaspoon salt

can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls

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1

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.
2

Divide beef mixture evenly among rectangles. Bring ends up over filling, overlapping about 1 inch. Press edges with fork to seal.
3

Bake 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

To make stuffed pie: Onto ungreased cookie sheet, place 2 rectangles short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal. Spoon filling lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over filling, pinching center seam to seal. Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.