Recipe: Sloppy Joe Tartlets (appetizers, make ahead, using refrigerated pie crust)

SLOPPY JOE TARTLETS

"Come in from the cold and enjoy this miniature version of the hearty entree. The tartlets can he prepared ahead of time and reheated in the oven."

1 (15 oz.) pkg. Pillsbury Refrigerated All Ready Pie Crusts
2 teaspoons flour
1/2 lb. ground beef
1/2 cup finely chopped green bell pepper
1 cup sloppy Joe sauce (from a 14-15 oz. can)

Allow both crust pouches to stand at room temperature 15 to 20 minutes.

Heat oven to 450 degrees F.

Unfold each pie crust; peel off top plastic sheets. Press out fold lines; sprinkle 1 teaspoon flour over each crust. Place crusts, floured side down, on cutting board or pastry cloth; peel off remaining plastic sheets.

Using 2 1/2-inch round cookie or biscuit cutter, cut 14 or 15 circles from each crust. Fit circles into ungreased miniature muffin cups, pressing gently. Prick each crust generously with fork.

Bake at 450 degrees F. for 9 to 13 minutes or until light golden brown. Cool slightly; remove from muffin cups.

Meanwhile, in large skillet brown ground beef and bell pepper; drain well. Add sloppy Joe sauce; heat thoroughly.

Spoon scant tablespoon of hot sloppy Joe mixture into each crust. Garnish as desired. Serve warm.

TO MAKE AHEAD:
Bake crusts and prepare filling as directed; DO NOT FILL CRUSTS. Cover and refrigerate filling up to 24 hours. To serve, fill crusts and heat in 350 degree F oven for 15 to 20 minutes or until hot.

Makes 28 to 30 appetizers
Source: Recipe booklet: Appetizers and Snacks, Pillsbury Classic Cookbooks #155, January 1994