Hearty Italian Beef Bowl Rsc
Ready, set, cook! Reynolds wrap contest entry! the grand taste of italy and the mediterranean in individual, flaky biscuit bowls. Serve one as an appetizer or two as an entree with a salad and a glass of your favorite wine. Mine is red. Buon appetito!!
Steps
For the bowls:.
Pre-heat your oven to 350 deg.
F.
Using a non-stick 6 compartment muffin tin , cut 6 , 12 x 12 sheets of aluminum foil and fit into each of the compartments.
Roll down the excess foil leaving about an inch sticking above the top of the muffin tin.
On a floured board , take out 6 of the biscuits and roll them out until they are about 3 times their original size.
Set each one into the compartments forming a cup.
Mix the melted butter and garlic powder together and brush onto the surfaces of the dough.
If you have small , oven proof bowls that are about the size of the compartments , grease the underside of the bowls and set gently into each cup.
This will give you a larger cup when its baked.
If not , youll have to open up the cups a little by hand when they are removed from the oven.
Put the muffin tin into the oven for 12 minutes.
Remove from the oven and set aside.
They will not be completely baked but they will be going back into the oven.
Leave the ov.
Ingredients
ground sirloin, diced onion, garlic cloves, red pepper, japanese eggplant, zucchini, fresh corn kernels, fresh basil, fresh oregano, grape tomatoes, cheese, pillsbury grands refrigerated buttermilk biscuits, red wine, extra virgin olive oil, unsalted butter, garlic powder, kosher salt, black pepper, red pepper flakes, tomato and basil pasta sauce, reynolds wrap foil