This muffin tin recipe turns the classic dish into a fun meal that will please everyone at the table—even the picky eaters.
1 lb lean ground beef
1/4 cup chopped green bell pepper
1/4 cup chopped onion
3/4 cup ketchup
2 teaspoons yellow mustard
2 teaspoons Worcestershire sauce
1 can (8 oz) Pillsbury™ Sweet Hawaiian refrigerated crescent dinner rolls
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 Heat oven to 375°F. Spray 8 regular-size nonstick muffin cups with cooking spray.
2 In 10-inch skillet, cook beef, bell pepper and onion over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain. Add ketchup, mustard and Worcestershire sauce; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated. Remove from heat; cool 5 minutes.3 Meanwhile, separate dough into 8 triangles. Press 1 triangle in bottom and up sides of each muffin cup. Spoon about 1/3 cup beef mixture into each dough-lined cup.4 Bake about 15 minutes or until dough is deep golden brown and filling is thoroughly heated. Sprinkle each cup with cheese; bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes; using metal spatula, run around edge of each muffin cup, and remove from pan.