Date Cooked: August 27, 2008
Source: Taste and Tell
Okay so these don’t come from one of my official sources, but right now I am on a blogging high and feel the need to post everything. Originally I was planning on cooking some Gumbo because I’m craving something spicy and I had never had gumbo before. Unfortunately things just didn’t flow smoothly after work and by the time I was able to hit the grocery store to grab the final few ingredients it was getting pretty late. So I needed to figure something out for dinner. I still had this image of these in my mind from earlier in the day and it seemed like the perfect time to throw something quick together. I’ll be honest, this would be the second recipe that Deb has done that I’ve now attempted. The first was the meat loaf.
I used ground pork and veal because I had some leftover in my freezer and I wanted to use it up. The barbeque sauce I had in the fridge was already pretty sweet so I did reduce the amount of sugar (even then they were still a little sweet). My little mistake though was the amount of cheese. The original recipe calls for a sprinkle of cheese (1/2 cup) for all the cups. I misread the recipe and used 2 ½ cups of cheese. I was laughing to my wife when adding the cheese marveling at what some people refer to as a sprinkle. Apparently I was laughing at myself. But I don’t think there has ever really been a time when I thought less cheese would be good and this was no exception!
They came out of the oven smelling great and were definitely filling. I thoroughly enjoyed more than my fair share of them.
Poppin' Fresh Barbecups
adapted from Taste and Tell
- ½ lb. lean ground pork
- ½ lb. lean ground veal
- ½ cup barbecue sauce
- ¼ cup chopped onions
- 1 tablespoon brown sugar
- 1 can Pillsbury Flaky Rolls
- 2 ½ cups shredded cheese (marble cheddar)
Seperate the dough into 10 pieces and place each piece into the cup of a greased muffin tray. Press and shape the dough to line the cup. Place about 1/4 cup of the meat mixture into each dough-lined cup. Sprinkle each with cheese.
Bake at 400°F for about 10 minutes. Let stand for 1 minute; remove from muffin cups.