Recipes and Cooking Sloppy Joe Bombs 5.0 (1) 1 Review "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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 3, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cool Time: 30 mins Bake Time: 13 mins Total Time: 1 hrs 3 mins Servings: 8 Yield: 16 bombs Jump to Nutrition Facts Ingredients ½ pound ground beef 1 small red sweet pepper, chopped (about 2/3 cup) 1 small onion, chopped (about 1/2 cup) 2 teaspoon chili powder 1 8 ounce can tomato sauce ½ cup chopped dill pickle slices ½ cup shredded cheddar cheese (2 ounces) 2 - 3 teaspoon yellow mustard Nonstick cooking spray 1 16.3 ounce package (8) refrigerated biscuit dough Milk Grated Parmesan cheese Directions 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. Matthew Clark Rate it Print Nutrition Facts (per serving) 247 Calories 9g Fat 31g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 247 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 27mg 9% Sodium 850mg 37% Total Carbohydrate 31g 11% Total Sugars 6g Protein 12g Vitamin C 18.9mg 95% Calcium 85mg 7% Iron 2.4mg 13% Potassium 248mg 5% Folate, total 14.6mcg Vitamin B-12 0.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.