Sloppy Joe Pockets

Total Time:
1 hr 35 min
30 min
30 min
35 min

16 pockets

  • 2 tablespoons vegetable oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 pound lean ground beef
  • 2 teaspoons sloppy joe or chili seasoning mix
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons ketchup
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Two 8-ounce tubes crescent roll dough, unseparated
  • About 1/2 cup shredded sharp Cheddar
  • Preheat the oven to 350 degrees F.

  • Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the ground beef, seasoning mix, salt and pepper, and cook, stirring and breaking up any clumps, until brown, 3 to 5 minutes. Add the ketchup, tomato paste and Worcestershire sauce and cook, stirring, 1 minute. Add 3/4 cup water and simmer, stirring occasionally, until most of the water has evaporated, about 4 minutes. Stir in the parsley and season with salt and pepper. Transfer to a bowl and let cool to room temperature.

  • Unroll the tubes of crescent dough but do not separate along the perforations. Pinch the seams of two of the triangles together to make a rectangle and then cut that rectangle off from the rest of the roll at the seam. Repeat with the remaining dough.

  • Lay the rectangles of dough out on a work surface and cut each in half to make 2 squares. You will have 16 squares. Put 1 rounded tablespoon of the sloppy joe filling in the center of each. Mound a rounded 1/2 teaspoon of Cheddar on top of the beef (there will be cheese leftover). Gather the edges of the dough up over the filing to make a little pouch and pinch to seal each edge. Arrange the pouches on a parchment-line baking sheet and mound a little cheese on top of each.

  • Bake the pouches until the dough is golden brown and cooked through, about 20 minutes. Serve warm.

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    This recipe is featured in:

    Kickoff Snacks