If you’ve visited Onion Rings and Things often enough, you already know of my love affair with refrigerated biscuits. I’m never out of this tube of magic in my fridge as I always keep one or two handy to cheat my way through donuts and biscuit and egg muffins.
And today, taking inspiration from the chicken-filled buns, I made a mixture of ground beef and mushrooms in tomato sauce to use as filling. Quick, easy and delicious, these sloppy joe bread rolls are perfect for anytime of the day snacks or brown bag lunches. Enjoy!
- 2 tubes (16 each) grand biscuits
- 1 tablespoons butter
- Parmesan cheese
- dried basil
- 1 tablespoon vegetable oil
- 1/2 small onion , peeled and chopped
- 1 clove garlic , peeled and minced
- 1/2 pound ground beef
- 1/2 cup fresh mushrooms , ends trimmed and chopped
- 1/2 cup tomato sauce
- 1/4 cup water
- 1/4 teaspoon Italian seasoning
- salt and pepper to taste
Separate dough into individual biscuits and flatten into 4-inch circles.
Spoon about 1 teaspoon of beef mixture on center of each dough. Gather dough to cover and seal filling. Using palms of hands, shape into balls.
Arrange filled biscuits seam side down on a lightly greased baking sheet. Brush tops with melted butter and sprinkle with Parmesan cheese and dried basil.
Bake in a 370 F oven for about 10 to 15 minutes or until golden brown.
In a pan, heat oil over medium heat. Add onions and garlic and cook until limp. Add ground beef and cook, breaking into pieces, until lightly browned.
Add mushrooms and cook until tender.
Add tomato sauce, water, and Italian seasonings. Stir to combine and bring to a boil. Lower heat, cover and continue to cook until meat is cooked through and liquid is reduced to almost dry. Season with salt and pepper to taste.