Lunch: Sloppy Joe Biscuit Rounds

Make and bake individual bowls out of refrigerated buttermilk biscuits, then spoon in a meaty sauce for this hearty dish.

Ingredients

3/4 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/3 cup ketchup
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
1 egg yolk
1/4 teaspoon water
1/2 cup shredded Monterey Jack or Cheddar cheese (2 oz)

Instructions

Heat oven to 375 °F. Spray large cookie sheet with cooking spray. In 10-inch skillet, cook beef, onion and bell pepper over medium-high heat until beef is thoroughly cooked; drain. Stir in ketchup, mustard, Worcestershire sauce, salt and pepper.
Separate dough into 8 biscuits. Place 2 1/2 inches apart on cookie sheet. With bottom of flat 2-inch diameter glass or fingers, press out each biscuit to 3 1/2-inch round with 1/4-inch rim around outside edge. In small bowl, beat egg yolk and water with fork. Brush over tops and sides of biscuits.
Spoon about 1/3 cup beef mixture into indentation in each biscuit. Sprinkle each biscuit with 1 tablespoon shredded cheese.
Bake 12 to 17 minutes or until biscuits are golden brown and cheese is melted.

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