Preheat the oven to 375°F. In a large skillet over medium-low heat melt the butter once hot. Add the onion and green bell pepper and cook until softened, 5-8 minutes, stirring occasionally.
Add the garlic and stir in until fragrant about 30 seconds. Add the ground beef, break it up in the pan and brown it until there is no pink left. If there is a lot of excess fat or water in the pan, drain the beef.
Add the beef stock, ketchup, tomato paste, brown sugar, Worcestershire sauce, salt, and pepper to the pan.
Stir it in until combined. Bring to a simmer, and simmer for 5 minutes, stirring occasionally. Take off the heat and set aside.
Roll out the crescent dough on a clean work surface and cut it into 8 even squares.
Generously grease 8 sections of a muffin tin with baking spray and gently press in the crescent dough into the sections making sure the corners overlap the sides.
Evenly distribute the filling among the cups.
Overlap the corners over the filling.
Add the cheese on top of each of the cups.
Bake for 12-15 minutes until golden brown. Then serve!
If you do not want to use a homemade filling you can brown your ground beef and use a canned Sloppy Joe sauce. Whatever makes it easier for you!
I really enjoy the crescent dough sheets since I can find them a lot easier now and they are easy to cut. But if you cannot find them you can use regular crescent rolls - just pinch the seams together.
Use any cheese that you like on top of this. There are no rules here. Freshly shredded is the best as it melts better.
This recipe can easily be doubled to serve more people.
I like to use lean ground beef but ground sausage or pork will also work!
I usually serve these cups with a fresh salad or some steamed broccoli or carrots.