Meaty Sloppy Joe Pockets

• 1 pound lean ground beef (90% lean)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup shredded carrot
• 1 can (8 ounces) tomato sauce
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
• 1/2 cup shredded cheddar cheese, optional

1. In a large skillet, cook beef, onion, celery and carrot over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.
2. Stir in tomato sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Cool completely.
3. Preheat oven to 350u0b0. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon scant 1/3 cup beef mixture over half of each circle to within 1/2 in. of edge. If desired, sprinkle with cheese. Fold dough over filling; press edge with a fork to seal.
4. Place on an ungreased
5. . Cut three slits in top of each. Bake 18-20 minutes or until golden brown.

ground beef, onion, celery, shredded carrot, tomato sauce, ketchup, brown sugar, red wine vinegar, worcestershire sauce, tomato paste, buttermilk, cheddar cheese

Taken from www.tasteofhome.com/recipes/meaty-sloppy-joe-pockets/ (may not work)