Okay, I admit it. I'm completely addicted to cooking in muffin pans. It's just really easy to throw down some refrigerator dough and fill it with savory goodness. This recipe is no exception, and it's beyond delicious! We gobbled these up with some fresh pineapple and salad for lunch this afternoon.
Rewind to this past Sunday - we made another one of my muffin tin recipes (Meatball Sliders - one of Ryan's favorites), and I had about a dozen Italian meatballs left over. I'm a huge believer in using leftovers for an entirely new meal, so instead of buying ground beef for this new recipe, I cooked up the meatballs, pulsated the heck outta them in my little lover, and added them right in with my chopped onions. Bam. Leftovers transformed.
1 medium onion, chopped finely
About 1 lb ground beef (we snuck by with half, so use whatever matches your meat preference)
2 cans/packages of refrigerated biscuit dough (we love Pillsbury, but generic should do just fine)
1 can sloppy Joe sauce
shredded cheddar cheese and green onion for sprinkling on top after
Preheat oven to 350 degrees. In a large pan, add a teeny bit of oil and cook your onions until transparent. Add your meat cook thoroughly. Add your sloppy Joe sauce and simmer that pan of heaven for about 5 minutes. While the mixture is simmering, pop your refrigerator dough (always scares the heck outta me), and press them into your greased muffin tins. After your little cups are ready, add about an 1/8-1/4 cup of your hot mixture into each cup. Cook in the oven for about 15-17 minutes (until the biscuit dough is golden). Sprinkle with cheese and chopped green onions, and enjoy!
This recipe was chosen to be featured on Wednesday's Wowzers! Visit the feature on OopseyDaiseyBlog.