"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.




  • 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, (3 g saturated fat, 0 g polyunsaturated fat, 3 g monounsaturated fat), 27 mg cholesterol, 850 mg sodium, 31 g carbohydrates, 2 g fiber, 6 g sugar, 12 g protein.