Description
A great appetizer on a weekend, these also freeze well for a later use.
Ingredients
- 1 can (4 1/2 Oz. Size) Pillsbury Refrigerated Biscuit Dough, I Use Buttermilk Biscuits
- 2 Tablespoons All Purpose Flour (for Rolling Biscuits)
- 8 ounces, weight Lean Ground Beef
- ¼ cups Diced Onion
- ¼ cups Diced Green Bell Pepper
- 1 cup Tomato Sauce/or Marinara (Your Favorite)
- ½ cups Diced Tomatoes (can Or Fresh)
- ½ teaspoons Cumin
- ½ teaspoons Black Pepper
- 1 cup Shredded Cheese, Your Choice (optional)
- ¼ sticks Sweet Cream Butter, Melted
Preparation
Preheat oven to 375ºF. Liberally spray a baking sheet with your favorite cooking spray, or use a non-stick pan. Set aside.
Open can of biscuits on a floured work surface. Separate the biscuits and cut each biscuit in half.
In a large skillet, add ground beef. On medium heat, break up meat as it slowly cooks. Once it starts to cook a bit, add onion and bell pepper and cook until ground beef is no longer pink. Drain grease if necessary and add tomato/marinara sauce, tomatoes, cumin and black pepper. Turn heat to medium high and cook for 5–6 minutes. Stir while cooking.
Roll biscuit halves until they are about double in size. Add a tablespoon of meat mixture into the center of each rolled biscuit and add cheese to the top if using. Fold over the biscuit and press edges with a fork to seal. Cut a small slit on the top of each and place on the prepared baking sheet pan in a single row. Brush each filled mini bite with melted butter.
Place in the oven and bake 6–8 minutes or until golden brown. Remove from oven and serve on a platter. Enjoy!
Note: If you intend to freeze these just place prepared/filled mini bites on the rimmed baking sheet pan into the freezer (do not bake first) and freeze for several hours, then transfer them into a freezer safe container or freezer bags. When ready to bake set oven to 350ºF and bake 12 minutes.
