"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.
A bit time consuming but I loved them and so did everyone else