sloppy joe turnover

I found this recipe for Sloppy Joe Turnovers at Little Birdie Secrets blog, her mom makes them every Christmas. This is the recipe they followed.

Sloppy Joe Turnovers

1 lb. ground beef
1/4 c. onion (you can sprinkle in dried, minced onion if you prefer)
1/2 c. ketchup
1/4 c. sour cream
1/2 tsp. salt
1/4 tsp. garlic powder
10 oz. can refrigerated flaky biscuits

-Heat oven to 375 degrees. Brown ground beef and onion in a skillet. Add ketchup, sour cream, salt and garlic powder. Simmer for 2 minutes. Roll out biscuits (just stretch them out a bit with your hands). Place a heaping spoonful of meat mixture in the center of each biscuit. Fold over the biscuit to cover meat and seal the edges with a fork. Cut a slit on the top of biscuit. Bake turnovers on a cookie sheet for 15-20 minutes or until golden brown on top.

You can go to here Sloppy Joe Turnovers for the full article including the pictures of how theirs turned out.

I didn't follow their recipe, but a modified version of their idea. I made the traditional can sloppy joe. And set that aside. I then made a batch of biscuits using the recipe off of the jiffy box. In hindsight I think my attempt would have ended out better had I used the refrigerated flaky biscuits. Although that is my perfectionism peaking through. My family though loved it the way it was.

I made the dough the night before and refrigerated it. Though that's not neccesary I just had time the night before to get some prep in.



I then took some of the dough and rolled it out into a thin sheet with no real shape. I couldn't get it as thin as I wanted just rolling it out so I spread it out and pushed it down a little with my hands then rerolled it again.



After I got it the desired thiness I took a spoon full of the sloppy joe mix and placed it on the uncoked dough. I then folded the dough over the mix and sliced around the fold. I then took a fork and pinched the edges all around to seal it closed. And then cut a slit in the top as a vent with scissors.



Then placed on a cookie sheet to go into the oven. That I had preheated to 375.



I cooked it for about 15 minutes. Or until it was golden brown.



The final product looks a little oddly shaped and my version might have had smaller portion sizes, at least mine looked smaller than little birdies; but for a first attempt I am happy it at least turned out and that the family liked it. I think I will have to try doing it with the refrigerated biscuits just to have a comparison version to see which the family likes more. I might like it more just because it would save me time on not having to roll the biscuits out which was the most time consuming part of this dish.