Barbecue Beef Biscuit Wraps


3/4 pound lean ground beef
1 cup barbecue sauce
3 ounces cheddar cheese, grated, divided (3/4 cup)
1/2 cup green onions with tops, thinly sliced
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
1 package (17.3 ounces) grand-size flaky or buttermilk biscuits (8 biscuits)
1 package (10.2 ounces) grand-size flaky or buttermilk biscuits (5 biscuits)


Cook ground beef in large skillet over medium heat until beef is no longer pink, breaking into pieces. Drain and set aside. Preheat oven to 350° F. In a bowl, combine cooked beef, 1/2 cup of the cheese, green onions, bell pepper, garlic and half of the barbecue sauce; mix well. Separate 12 biscuits and place on a cutting board. (set aside extra biscuits for another use.) Using a roller, roll each biscuit into a 5-inch disk, flouring dough as needed. Spoon beef mixture evenly onto center of each biscuit. Gather up edges of dough over filling, pinching lightly to seal. Place biscuits, pinches side down, into muffin pan. Do not press down into cup. Cut through top of each biscuit wrap making a crisscross pattern. Bake 26-28 minutes or until golden brown. Remove from oven. Sprickle the rest of your cheese over the biscuit wraps. Remove from the muffin pan and place on a cooling rack. Serve with remaining barbecue sauce.