A kitchen experiment with room to improve: Sloppy Tom Puffs.

Wuff wanted to create something like an egg roll, but with Sloppy Joe style filling instead of traditional egg roll flavors. These turned out to be very tasty, but Vrghr's choice to use Crescent Biscuit dough could definitely be improved on.

The filling was excellent though! Vrghr used turkey instead of burger, as the friend he was cooking for wanted a "lighter" protein. The flavors were delicious! And wuff made some additions to the ingredients and technique to counter the tendency for very lean ground turkey to become rather "chalky" and tough when fried up. This included mincing up some mushrooms for the extra "meaty-umami", and adding the Manwich sauce prior to frying up the turkey with the veggies, so the extra liquid will keep the very lean meat from drying out.

These tricks worked a treat! The filling was fantastic!

The wrapping, however, overwhelmed the filling. The result would have been better with a thinner dough, and one that behaved better during the rolling and filling. Vrghr is thinking that an unleavened or lightly leveaned dough, like Roti, Pita, or similar, might be a better choice next time.

The results were still very tasty, and wuff's friend and Vrghr really enjoyed them. These are very much like a traditional Sloppy Joe sandwich, but easy to hold, tidy, portable, and snack-able. But wuffy knows he can find improvements next time he tries these.

Still, these will make a great snack "as is", especially for kids! As well as a good dish for a "game day" nom, or a party. They're convenient and tidy, as well as yummy. And they're pretty darn easy to create too!

INGREDIENTS:
1.5 lb ground turkey
1 onion, minced in food processor
½ green bell pepper, minced in processor
1 carrot, minced in processor
8 oz mushrooms, minced in processor
3 TBS minced Garlic
1 can Manwich sweet BBQ sauce
Grated Cheddar Cheese
Chicken stock, as needed to keep meat from getting thick/pasty/chalky (Wuff used about 1/2 C)
1 TBS Oil
1 TBS Butter
1 roll Crescent Pastry Dough
Egg Wash

DIRECTIONS:
Process the veggies & mushrooms in a food processor until finely minced, but not a puree.
- You want a smooth mixture without large veggie chucks to wrap up in your rolls/puffs

Heat butter/oil in large skillet. When foaming, add minced veggies & mushrooms except for garlic. Cook until tender

Add garlic and cook until fragrant, about 1 minute

Add the BBQ-Style Manwich sauce and the turkey. Boil turkey in sauce until cooked, stirring to keep turkey chunky and not pasty. Add liquid (chicken stock) if needed to keep the mixture from drying too much (Vrghr added about 1/2 C)

Cook until thick enough to mound up on a spatula and not slump off the sides

Remove from heat and allow to cool it is comfortable to handle when rolling up the puffs

Cut dough into 4-5″ squares. Moisten edges. Put a scoop of turkey meat in center, cover with grated cheese, and fold over dough, crimping edges with a fork

Cut slits in top to release steam. Paint with egg wash. Bake according to directions on the crescent tube.

Can be frozen after baking. Reheat in 325 degree oven until warmed through and crisp on surface

!DEVOUR!