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Baked Sloppy Joe Biscuit Cups


Here is a great little recipe that your kids can be a part of.  This was one of the recipes that the kids at the cooking camp (way back in July) made, and they all loved them.

The flavors were so good, I would never have thought to put the Heinz 57 Sauce in mix, but it really took this average dinner to the next level.

Want an even easier weeknight dinner?  Just omit the biscuits and use your favorite buns….one less step to think about.


The only real tweak I would consider doing for this recipe would be to roll out the dough a little bit thinner.  It was to “bready” for me and there wasn’t enough of the yummy filling to satisfy my carnivorous side.

Pair this with a fruit or green salad and you have one easy, and really delicious, weeknight dinner.


I made these the other night, omitting the biscuit step, I just toasted a hamburber bun and enjoyed the filling that way. 

…..so yummy and easy!

Instructions: Cut out the recipe below and paste it to a recipe card. Happy cooking!

Baked Sloppy Joe Biscuit Cups
Serves 6

2 tablespoons olive oil
1 cup chopped o nion
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 oregany
1/8 teaspoon finely crushed black pepper
2 tablespoons water
1 tube of Pillsbury Grands Buttermilk Biscuits

Preheat oven to 375 degrees F.

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.  (I would actually divide the biscuit in half and then roll out and press into tin, you’ll be able to get a little more sloppy joe mixture into the cups and won’t be so heavy on the bread.

Fill each cup evenly with chilled sloppy joe mixture.  Bake for 15-22 minutes (depending on your oven and how thinly you roll out the dough), and serve hot.

Recipe provided by DeliciousDishesRecipes.com

One Comment

  1. Melissa B says:

    This looks delicious, can’t wait to make it this week!

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