Sloppy Joe Pockets
By Paula DeenJUMP TO RECIPE
Cooking with Paula Deen Magazine
Prep time: 20 minutes
Cook time: 40 minutes
- 1 pound ground chuck
- ½ sweet onion, chopped
- ½ green bell pepper, chopped
- 1 (14.5-ounce) can tomato sauce
- 6 tablespoons tomato paste
- ¾ teaspoon garlic salt
- ¼ teaspoon sugar
- ⅛ teaspoon ground black pepper
- 2 (14.1-ounce) packages refrigerated pie crust
- 1 cup shredded cheddar cheese
- 1 egg, lightly beaten
Preheat oven to 400˚F. Line baking sheets with parchment paper.
In a large skillet, cook beef, onion, and bell pepper over medium-high heat until beef is browned and crumbly; drain. Stir in tomato sauce and paste, garlic salt, sugar, and pepper, and bring to a boil. Reduce heat, and simmer for 20 minutes. Remove from heat, and let cool completely.
Unroll pie crusts onto a lightly floured surface. Using a 5-inch round cutter, cut 6 circles from each crust, re-rolling and cutting scraps. Spoon 2 tablespoons meat mixture into center of each circle, and sprinkle with 1½ teaspoons cheese. Lightly brush edges of crust with egg. Fold dough over filling, and crimp edges to seal. Place on prepared pans.
Bake until golden brown, about 20 minutes. Let stand for 5 minutes; serve warm.