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Categories:
foil ground beef rice red pepper white onion grape tomatoes bacon egg buttermilk salt pepper garlic rosemary ketchup butter
Viewed: 79 - Published at: 9 years agoIngredients
- Reynolds Wrap Foil
- 1 12 lbs ground beef, cooked
- 12 cup cooked instant rice
- 12 cup finely chopped red pepper
- 12 cup finely chopped white onion
- 12 cup finely chopped grape tomatoes
- 8 slices lightly cooked bacon
- 1 egg
- 1 (16 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
- 1 12 teaspoons salt
- 1 teaspoon pepper
- 1 12 teaspoons garlic powder, coarsly ground with parsley flakes
- 18 teaspoon rosemary
- 18 cup ketchup
- 1 tablespoon butter
Method
- Brown ground beef and drain of fat.
- Allow time to cool.
- Brown 8 bacon strips and allow to cool.
- In a square baking pan press 4 Buttermilk Grands down into baking dish and up the sides of dish.
- Place in 350 degree oven for 7 minutes.
- In a large bowl, combine cooked beef, rice, red pepper, white onion, grape tomatoes, egg, salt, pepper, garlic powder and rosemary.
- Using 4 strips of cooked bacon, crumble and add to mixture.
- Mix all ingredients well using your hands to mix if necessary.
- Add ketchup and mix well.
- After partially cooked biscuits have been removed from the oven and slightly cooled, carefully pick meat mixture up and form into a ball to compact the meat.
- Place on top of the pressed dough in baking pan and form to square of pan.
- Crumble remaining 4 strips of bacon and press into 4 remaining Buttermilk Biscuits .
- Lightly sprinkle with flour and roll out the dough with bacon bits embedded into dough.
- Allow baking pan to cool slightly before placing the rolled dough on top of mixture and press to seal dough.
- Brush with melted butter and place sprig of rosemary in middle.
- Bake 17-20 minutes more or until golden brown.
