Try a biscuit cup filled with burger fixin's, a whole new way to enjoy a dinnertime classic.
Bake-Off® Contest 44, 2010
Bridget Uhrich
Doylestown, Pennsylvania
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1 1/2
-
lb lean (at least 80%) ground beef
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1/2
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cup ketchup
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1/3
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cup dill pickle relish
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2
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tablespoons yellow mustard
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4
-
oz cream cheese (half of 8-oz package)
-
1
-
teaspoon onion powder
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1/2
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teaspoon salt
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1/2
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teaspoon black pepper
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1
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can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
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1
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egg
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1
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teaspoon water
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2
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tablespoons sesame seed
Steps
-
1
Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.
-
2
Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.
-
3
Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.
-
4
In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed.
-
5
Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.
-
1
Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.
-
2
Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.
-
3
Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.
-
4
In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed.
-
5
Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 220
% Daily Value
- Total Fat
- 25g
- 38%
-
- Saturated Fat
- 9g
- 45%
- Trans Fat
- 3 1/2g
- Cholesterol
- 90mg
- 30%
- Sodium
- 1080mg
- 45%
- Total Carbohydrate
- 34g
- 11%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 11g
- Protein
- 20g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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