Sloppy Joe Pockets

Makes 8 pockets

1 pound lean ground beef

1/2 cup chopped onion

1 clove garlic, minced

1/4 teaspoon coarse salt

1/8 teaspoon pepper

1 (8-ounce) can no-salt-added tomato sauce 2 tablespoons packed brown sugar

2 tablespoons less-sodiumWorcestershire sauce 1 (16.3-ounce) tube refrigerated Grands biscuits (or another brand)

1 tablespoon melted butter

Heat a large nonstick skillet on medium-high and cook ground beef, onion, garlic, salt and pepper until beef is browned, stirring occasionally. Stir in tomato sauce, brown sugar andWorcestershire and bring to a boil. Reduce heat and simmer 25 minutes, stirring occasionally. Remove fromheat and let mixture cool to room temperature, about 30 minutes. (I recommend transferring mixture to a bowl to cool faster.) Heat oven to 350 degrees. On lightly floured surface, roll each biscuit into a 5 1/2-inch diameter circle. Arrange filling (about a heaping 1/4 cup per pocket) in lower center of each dough circle to within 1 inch of edge. Fold dough over filling to make a pocket and seal edges with fork. Arrange pockets on baking sheet. Brush tops with melted butter. Bake 15-18 minutes or until golden and baked through.

Per pocket: 287 calories, 16 grams protein, 11 grams fat (34% calories fromfat), 4.4 grams saturated fat, 32 grams carbohydrate, 35 milligrams cholesterol, 753 milligrams sodium, 2 grams fiber.

Carb count: 2.