Sloppy Joe Ricotta Handheld Pocket Pies

Submitted by Ava Romero to the 2019 Taste of America Challenge


2 tbl challenge butter divided

1 tbl molasses

1 lb Wampler’s All Natural Omega-3 sausage

1 can tomato paste

2 tbl yellow mustard

1 onion chopped

1 tomato seeded and cubed

3 fresh mushrooms sliced

2 tablespoons Red Gold Sriracha ketchup

1 tbl rice wine vinegar

1/2 cup ricotta cheese

2 rolls Great Value crescent rolls


Heat 1 tablespoon butter in a skillet add the slice mushrooms and cook until mushrooms begin to soften 4 to 5 minutes. Season with a little salt and pepper. Take off heat as you make the meat mixture. Heat an additional 1 tablespoon butter add onions, molasses, sausage and cook until it starts to render down. Add mustard, tomato paste, Sriracha ketchup and vinegar and cook until it begins to come together to form a thick Sloppy Joe. 5 to 7 minutes. At the end of cooking off heat fold in cooked mushrooms and diced tomatoes and spoon into bowls to allow to cool before filling with crescent rolls. Open the crescent rolls and roll out and divide dough in half then seal edges and corners (a floured surface is recommended). Roll out with a rolling pin and cut into 4 squares. Repeat with 3 more half crescent doughs until all is cut up. Fill Sloppy Joe mixture with a tablespoonful and a teaspoonful of ricotta and fold in half like a triangle moon shape. Pinch edges and pierce edges with a fork. Repeat with remaining meat and ricotta until all is assembled, place onto foil lined cookie sheets and bake at 375 for 10-12 minutes or until golden brown and crisp on top. Let cool then dig in!