Sloppy Joe Pockets
- Level: Easy
- Yield: 16 pockets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 139
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 11
- Sodium
- 241
- Total: 1 hr 35 min (includes cooling time)
- Active: 45 min
Ingredients
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
Directions
- 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.