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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 8 |
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From Ragu, with a few slight variations on my part Ingredients:
1 lb ground beef |
1 medium onion, chopped |
1/2 teaspoon salt |
1 (26 ounce) jar pasta sauce (1 lb. 10 oz. jar ragu robusto) |
1 cup cheddar cheese, shredded |
1 (12 ounce) package ready-to-bake refrigerated buttermilk flaky biscuits (8 biscuits) |
Directions:
1. Preheat oven to 375 degrees.
2. In a 12-inch skillet, brown ground beef with onion and salt over medium-high heat; drain.
3. Stir in 1-cup pasta sauce and cheese.
4. Roll or press out each biscuit to a 6-inch circle.
5. Place 1/2 cup beef mixture on each dough circle; fold over and press edges to close. Seal completely by pressing firmly along edges with the tines of a fork.
6. With a large spatula, gently arrange on cookie sheets.
7. Bake 13 minutes ot until golden.
8. Serve with remaining pasta sauce, heated.
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