1 lb lean (at least 80%) ground beef
1/2 cup ketchup
1/3 cup mayo
1/3 cup dill pickle relish
2 tablespoons yellow mustard
4 oz cream cheese (half of 8-oz package)
1 teaspoon Onion Powder
1/2 teaspoon salt
1/2 teaspoon Black Pepper
1 can Flaky Layers Butter Tastin’ refrigerated biscuits (8 biscuits)
1 teaspoon water
2 tablespoons sesame seed
1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, mayo,cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.
2 Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.
3 Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.
4 In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed. 5 Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.