Snappy Joes on Texas Toast

Make sloppy joes with pizzazz -- sweet-hot additions served open-faced on fresh-baked bread make them anything but ordinary. MORE+ LESS-

By Pillsbury Kitchens

Updated November 5, 2018

Bake-Off® Contest 44, 2010

Devon Delaney

Princeton, New Jersey

Ingredients

1/4

cup butter, softened

tablespoons chopped fresh Italian (flat-leaf) parsley

clove garlic, finely chopped

1/4

cup chopped fresh chives

can (11 oz) Pillsbury™ refrigerated French bread

tablespoon Crisco® Light Olive Oil

1 1/2

lb extra-lean (at least 90%) ground beef

1/2

cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved

teaspoon ancho chili or chili powder

can (8 oz) Muir Glen™ tomato sauce

1/4

cup seedless blackberry jam

tablespoon Dijon mustard

1/4

teaspoon coarse (kosher or sea) salt

1/4

teaspoon black pepper

1/2

cup sour cream

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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.