Ingredients:
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 clove chopped fresh garlic
1 pound ground round
1 cup no-salt-added tomato sauce
3/4 cup Heinz 57® Sauce
2 tablespoons Heinz ketchup
1 tablespoon prepared mustard
1 teaspoon chili powder
1 teaspoon Lea & Perrins® Worcestershire Sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
2 tablespoons water
1 Pillsbury Grands!® Reduced Fat Buttermilk Biscuits
Directions:
Preheat oven to 375°.
Heat a large nonstick skillet over medium-high heat;
add olive oil. Add first 4 ingredients; cook until beef is
browned, stirring to crumble. Remove fat from pan.
Stir in tomato sauce and the next 10 ingredients (Heinz
57® Sauce through water); reduce heat to medium-low.
Cover and simmer 10 minutes, stirring occasionally.
Refrigerate and chill about 1 hour.
Spray muffin pan lightly with cooking spray. Remove
biscuits from packaging and press dough into each
muffin hole, using your fingers to ensure it’s properly
pressed into each cup.
Fill each cup evenly with chilled sloppy joe mixture.
Bake for 22 minutes and serve hot.
Comments:
These instructions are a little off, I think. Why would you preheat your oven first if you had to let the filling sit in the fridge for an hour after you made it? Doesn't make sense. Good thing I ignored that chilling step! Heh. These were easy enough to make, but weren't "fall off your seat fabulous" or anything.
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