One of my weaknesses is browsing through clearance sections at any given store. About a year ago I happened across ramekins for something like 30 cents each. Up to that point I had survived without them in my kitchen and wasn’t entirely sure how much I would use them, but at that price, I figured it couldn’t hurt to have some on hand. No, I haven’t used them every week since then, but I have brought them out a few times for various meals and tasks. There’s also something special about being able to bake a portion of dinner in each one and place it in front of my girls as an alternative to the normal and mundane 9 by 13″ pan plunked in the middle of the table.
Last week I found myself on the backside of a college bowl party with a leftover batch of sloppy joe. My girls will eat sloppy joes without complaint, but I wanted something different. And so I pulled out the ramekins and a can of crescent rolls and went to work. The result was individual sloppy joe pies. There were no complaints. Or leftovers. 🙂
Individual Sloppy Joe Pies
- 1 batch of your favorite sloppy joe recipe (using 1 to 1-1/2 pounds of ground beef), or try this one
- 1 can of crescent rolls
- sliced cheese (I used marble cheddar and pepper jack) or about 2 cups shredded cheese
- If necessary, make sloppy joe mixture.
- Place oven rack in lower middle of oven and preheat oven to 375 degrees or temperature indicated on the crescent roll directions.
- Lightly spray 8 ramekins with vegetable oil. Place ramekins on rimmed baking sheet.
- Unroll crescent rolls. Divide into 4 rectangles (2 rolls per rectangle) and press seams together. Cut each rectangle in half to make 8 smaller rectangles and carefully press each to make a bit larger. Place one rectangle in each ramekin, lightly pressing into bottom and along sides. The dough will not reach all sides of the ramekins.
- Carefully spoon about 1/3 cup sloppy joe mixture into each ramekin.
- Bake for 10 minutes. Remove from oven and top with slices of cheese or 1/4 cup shredded cheese, each. Return to oven.
- Bake for additional 10-20 minutes or until crust is golden brown and cheese is melted and beginning to bubble.