▢1 Tablespoon butter
▢¼ cup diced onion
▢¼ cup diced green bell pepper
▢1 clove garlic minced
▢½ pound lean ground beef
▢¼ cup beef stock
▢2 Tablespoons ketchup
▢2 Tablespoons tomato paste
▢2 teaspoons light brown sugar packed
▢1 teaspoon Worcestershire sauce
▢¼ teaspoon kosher salt
▢¼ teaspoon black pepper
▢1 tube crescent roll dough sheet
▢1 cup shredded cheddar cheese

Preheat the oven to 375°F. In a large skillet over medium-low heat melt the butter once hot. Add the onion and green bell pepper and cook until softened, 5-8 minutes, stirring occasionally.
Add the garlic and stir in until fragrant about 30 seconds. Add the ground beef, break it up in the pan and brown it until there is no pink left. If there is a lot of excess fat or water in the pan, drain the beef.
Add the beef stock, ketchup, tomato paste, brown sugar, Worcestershire sauce, salt, and pepper to the pan.

Stir it in until combined. Bring to a simmer, and simmer for 5 minutes, stirring occasionally. Take off the heat and set aside.
Roll out the crescent dough on a clean work surface and cut it into 8 even squares.
Generously grease 8 sections of a muffin tin with baking spray and gently press in the crescent dough into the sections making sure the corners overlap the sides.
Evenly distribute the filling among the cups.
Overlap the corners over the filling.
Add the cheese on top of each of the cups.
Bake for 12-15 minutes until golden brown.

Serves 4


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