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"Sloppy" doesn't really apply to this twist on the classic sandwich. But the filling hiding inside these balls of biscuit dough tastes like the sandwich you know and love.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

20 mins
30 mins
13 mins
1 hr 3 mins
16 bombs


Ingredient Checklist


Instructions Checklist
  • In a large skillet cook and stir beef, sweet pepper, and onion over medium heat until beef is no longer pink. Drain off fat. Stir in chili powder. Cook and stir for 1 minute. Stir in half of the tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in pickles. Remove from heat. Let filling cool to room temperature, about 30 minutes, or transfer to a shallow dish and chill in the refrigerator 15 minutes. Stir in cheddar cheese. Stir mustard into remaining tomato sauce; set aside.

  • Preheat oven to 350°F. Coat sixteen 2 1/2-inch muffin cups with nonstick cooking spray. Split each biscuit horizontally so that you end up with 2 dough circles from each biscuit. Pat each dough circle with your hands into a 4-inch circle. Top each dough round with about 1 1/2 tablespoons filling. Fold over and pinch to enclose. Place in prepared muffin cups, seam sides down. Brush tops with milk and sprinkle with Parmesan cheese.

  • Bake 13 to 15 minutes or until browned. Serve with tomato sauce mixture for dipping.

Nutrition Facts

247 calories; fat 9g; cholesterol 27mg; saturated fat 3g; carbohydrates 31g; mono fat 3g; insoluble fiber 2g; sugars 6g; protein 12g; vitamin a 830.7IU; vitamin c 18.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.8mg; vitamin b6 0.2mg; folate 14.6mcg; vitamin b12 0.6mcg; sodium 850mg; potassium 248mg; calcium 85mg; iron 2.4mg.