Sloppy Joe Pockets

Full recipe located at the bottom of the page.

Preheat the oven to 375 degrees. In a pan heat up the oil on medium
heat. Throw the peppers, onions and tomatoes into the pan. Cook for a few
minutes until the vegetables are tender.

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Photos by Rain Reinauer

Next, add the ground meat and keep it on medium heat until fully cooked.

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Put the burner on low and add the sloppy Joe sauce to the meat mixture. Cook on low for 5 min.

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On a greased baking sheet lay out the crescent rolls keeping two triangular crescents together to make a rectangle. Use your fingers to mold the two crescents together to make one big rectangle.

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Place about ¼ a cup of the sloppy Joe mixture onto one half of each rectangle. Remember to leave a boarder around the mixture for when you pinch the edges together. Add a few tablespoons of cheese to the top of each meat mound.

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Lastly, fold the empty half of the rectangle over the meat. Pinch and seal the edges.

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Bake for 10-15 minutes or until the entire top is golden brown.

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Ingredients:

  • 1 tbsp. oil
  • ¼ cup green pepper, chopped
  • ¼ cup onion, chopped
  • ¼ cup small tomatoes, diced
  • 1 lb. ground beef or ground pork
  • 1 can sloppy Joe sauce
  • 16 crescent rolls, doubled up to make 8 pockets
  • Shredded cheddar and mozzarella cheese

Instructions:
Preheat the oven to 375 degrees. In a pan heat up the oil on medium heat. Throw the peppers, onions and tomatoes into the pan. Cook for a few minutes until the vegetables are tender. Next, add the ground meat and keep it on medium heat until fully cooked. Put the burner on low and add the sloppy Joe sauce to the meat mixture. Cook on low for 5 min. On a greased baking sheet lay out the crescent rolls keeping two triangular crescents together to make a rectangle. Use your fingers to mold the two crescents together to make one big rectangle. Place about ¼ a cup of the sloppy Joe mixture onto one half of each rectangle. Remember to leave a boarder around the mixture for when you pinch the edges together. Add a few tablespoons of cheese to the top of each meat mound. Lastly, fold the empty half of the rectangle over the meat. Pinch and seal the edges. Bake for 10-15 minutes or until the entire top is golden brown.

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