Sloppy Joe Pockets
Makes 24
  • 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 piecrust
  • 1 cup shredded Cheddar cheese
  • 1 egg, lightly beaten
  1. Preheat oven to 400°. Line baking sheets with parchment paper.
  2. 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.
  3. Unroll piecrusts onto a lightly floured surface. Using a 5-inch round cutter, cut 6 circles from each crust, rerolling and cutting scraps. Spoon 2 tablespoons meat mixture into center of each circle, and sprinkle with 11/2 teaspoons cheese. Lightly brush edges of crust with egg. Fold dough over filling, and crimp edges to seal. Place on prepared pans.
  4. Bake until golden brown, about 20 minutes. Let stand for 5 minutes; serve warm.
Unbaked Sloppy Joe Pockets can be frozen on baking sheets until firm. Transfer to a heavy-duty resealable plastic bag, and freeze for up to 1 month. Bake them from frozen as directed, adding 5 minutes to bake time.
Recipe by Paula Deen Magazine at