Meaty Sloppy Joe Pockets Recipe

Meaty Sloppy Joe Pockets Recipe
Meaty Sloppy Joe Pockets Recipe photo by Taste of Home
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Meaty Sloppy Joe Pockets Recipe

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It’s easy to turn sloppy joes into hearty hot pocket snacks. I make the filling ahead and use refrigerated biscuits. I time them so they’re done baking just before kickoff. —Shelly Flye, Albion, Maine
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + cooling Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + cooling Bake: 20 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup shredded carrot
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
  • 1/2 cup shredded cheddar cheese, optional

Directions

In a large skillet, cook beef, onion, celery and carrot over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.
Stir in tomato sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Cool completely.
Preheat oven to 350°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon scant 1/3 cup beef mixture over half of each circle to within 1/2 in. of edge. If desired, sprinkle with cheese. Fold dough over filling; press edge with a fork to seal.
Place on an ungreased baking sheet. Cut three slits in top of each. Bake 18-20 minutes or until golden brown. Yield: 8 servings.
Originally published as Meaty Sloppy Joe Pockets in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p163

Nutritional Facts

1 pocket (calculated without cheese): 294 calories, 11g fat (4g saturated fat), 35mg cholesterol, 909mg sodium, 33g carbohydrate (9g sugars, 1g fiber), 15g protein.

  • 1 pound lean ground beef (90% lean)
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup shredded carrot
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
  • 1/2 cup shredded cheddar cheese, optional
  1. In a large skillet, cook beef, onion, celery and carrot over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.
  2. Stir in tomato sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Cool completely.
  3. Preheat oven to 350°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon scant 1/3 cup beef mixture over half of each circle to within 1/2 in. of edge. If desired, sprinkle with cheese. Fold dough over filling; press edge with a fork to seal.
  4. Place on an ungreased baking sheet. Cut three slits in top of each. Bake 18-20 minutes or until golden brown. Yield: 8 servings.
Originally published as Meaty Sloppy Joe Pockets in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p163

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