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Prep 35min
Total60min
Servings4
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Ingredients
Filling
2
teaspoons oil
1/2
green bell pepper, cut into thin strips
1/2
small onion, cut into thin strips
1/2
lb boneless beef sirloin steak, cut into 1x1/4-inch strips
1/4
teaspoon salt
1/4
teaspoon pepper
2
tablespoons barbecue sauce
2
slices (1 oz each) provolone cheese, cut in half
Dough
2
cups Original Bisquick™ mix
1/2
cup boiling water
2
tablespoons milk
1
egg, beaten
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Steps
1
In 10-inch skillet, heat oil over medium-high heat. Cook bell pepper and onion in oil 3 to 4 minutes, stirring occasionally, until onion begins to soften. Sprinkle beef strips with salt and pepper; add to vegetables. Cook 5 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in barbecue sauce; cook and stir 1 minute. Set aside.
2
Heat oven to 375°F. Spray cookie sheet with sides or 15x10x1-inch pan with cooking spray.
3
In small bowl, stir Bisquick mix and water until dough forms. Divide dough into 4 pieces; roll each into a ball. Keep covered with plastic wrap until ready to use.
4
On work surface sprinkled with additional Bisquick mix, roll 1 ball of dough into 6 1/2-inch round. On half of round, place 1/2 piece of cheese; top with rounded 1/3 cup beef mixture, leaving 1/2-inch border around edge. Brush edges with milk. Fold dough over filling and seal with tines of fork. Place on cookie sheet. Repeat with remaining dough, cheese and beef mixture.
5
Brush egg over tops of foldovers. Bake 20 to 25 minutes or until golden brown.
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Leftover sandwiches are great for lunch the next day.
Make the sandwiches up to 2 hours ahead of time. Cover and refrigerate until ready to bake.
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