My husband has run amuck. No no, don’t get me wrong — this was actually a good thing. It meant he took over the kitchen for Meatless Monday while I relaxed in the living room with a glass of wine, jazz emanating from the stereo speakers and the aromas that were wafting through the air from his dish. We had an extra package of Lightlife Smart Ground in the refrigerator and he was itching to prepare a dish on his own with it, so I let him have at it!
This Sloppy Joe Pockets recipe was inspired by a Pillsbury commercial, and my husband adapted it not only with the addition of ingredients that we both find add so much flavor to our dishes, but with his prep method as well. They may not be the prettiest things in the world [honestly, this is no backhanded insult aimed at my husband or his cooking prowess] but they certainly were delicious. I can see this being a crowd pleaser with the tiny tykes in your house! Enjoy, and bon appetit!
Sloppy Joe Pockets
- 1 tablespoon butter
- 1 can crescent rolls
- 12 ounces crumbled meat substitute
- 1/2 diced onions
- 1/2 cup diced bell pepper (green or red)
- 1/2 cup green peas
- 1/2 cup sweet whole kernel corn
- 1/2 cup ketchup
- 2 tablespoons packed brown sugar
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- Additional seasonings*
Preheat oven to 375º.
Melt butter in a skillet over medium-high heat. Add crumbled meat substitute, onions, bell pepper, peas and corn. Stir until thoroughly heated through. Stir in ketchup, brown sugar, mustard and salt. Now is a good time to add any additional seasonings that you like. My husband added Goya Adobo, maple pepper, a mixed herb blend that we picked up from an Amish market in Maryland and sundried bacon and chipolte sea salt. Mix well, then set aside.
Separate the crescent roll dough into 4 rectangles. Press each rectangle out to 8″ x 5″; make sure to firmly press perforations together so that the dough forms one piece. Divide the faux meat mixture evenly among the rectangles. Fold ends up and over the filling, overlapping approximately 1 inch. Press and seal the edges together with a fork. Place the pockets on an ungreased cookie sheet or a sheet pan lined with parchment paper.
Bake for about 15 minutes, or until the pockets are golden brown. Remove the pockets from the cookie sheet immediately to avoid the bottoms getting excessively brown.