This fresh and easy take on sloppy joes is sure to be a delicious family weeknight dinner favorite.
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Sloppy Joe Crescent Cups
- Prep Time 20 min
- Total 40 min
- Ingredients 5
- Servings 8
Ingredients
- 1 lb lean (at least 80%) ground beef
- 1 cup sloppy joe sauce (from 15-oz can)
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 4 slices American cheese
- Pickle slices, if desired
Instructions
-
Step1Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
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Step2In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Add sloppy joe sauce; cook until heated through. Remove from heat; cool slightly.
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Step3On large cutting board, unroll dough sheet; cut into 8 squares with sharp knife or pizza cutter. Line each muffin cup by pressing 1 dough square in bottom and up side of cup. On same cutting board, cut cheese slices into quarters, and place one quarter in bottom of each dough-lined cup; divide sloppy joe mixture evenly into each cup, about 1/4 cup each. Top each with remaining quarter of cheese.
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Step4Bake 14 to 18 minutes or until dough is deep golden brown and filling is heated through. Cool in pan 5 minutes; using metal spatula, run around edge of each muffin cup to remove from pan. Serve with pickle slices.
Nutrition
240 Calories
13g Total Fat
14g Protein
16g Total Carbohydrate
2g Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 610mg
- 25%
- Potassium
- 120mg
- 3%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
- tip 1
- tip 2
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