RECIPE

I GOT THIS RECIPE FROM PILLSBURY.COM

SLOPPY JOE BISCUIT ROUNDS

3/4 LB. LEAN (AT LEAST 80%) GROUND BEEF
1/4 C. CHOPPED ONION
1/4 C. CHOPPED GREEN BELL PEPPER
1/3 C. KETCHUP
1 TBSP. YELLOW MUSTARD
1 TSP. WORCESTERSHIRE SAUCE
1/4 TSP. SALT
1/8 TSP. PEPPER
1 CAN (16.3 OZ.)PILLSBURY GRANDS HOMEMADE REFRIGERATED BUTTERMILK BISCUITS
1 EGG YOLK
1/4 TSP. WATER
1/2 C. SHREDDED MONTEREY JACK OR CHEDDAR CHEESE

1. HEAT OVEN TO 375 DEG. SPRAY LARGE COOKIE SHEET WITH COOKING SPRAY. IN 10 INCH SKILLET, COOK BEEF, ONION AND BELL PEPPER OVER MEDIUM-HIGH HEAT UNTIL BEEF IS THOROUGHLY COOKED, DRAIN. STIR IN KETCHUP, MUSTARD, WORCESTERSHIRE SAUCE, SALT & PEPPER.

2. SEPERATE DOUGH INTO 8 BISCUITS. PLACE 2 1/2 INCHES APART ON COOKIE SHEET. WITH BOTTOM OF FLAT 2-INCH DIAMETER GLASS OR FINGERS, PRESS OUT EACH BISCUIT TO 3 1/2 ROUND WITH 1/4 INCH RIM AROUND OUTSIDE EDGE. IN SMALL BOWL, BEAT EGG YOLK AND WATER WITH FORK. BRUSH OVER TOPS AND SIDES OF BISCUITS.

3. SPOON ABOUT 1/3 CUP OF BEEF MIXTURE INTO INDENTATION IN EACH BISCUIT. SPRINKLE EACH BISCUIT WITH 1 TBSP. SHREDDED CHEESE.

4. BAKE 12 TO 17 MINUTES OR UNTIL BISCUITS ARE GOLDEN BROWN AND CHEESE IS MELTED.