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1
Preheat oven to 400.
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2
Spray 12 regular muffin cups with nonstick cooking spray.
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3
In a saute pan, cook beef, onion, red pepper, garlic, and olive oil over med-high heat, stirring to break up the meat, until browned.
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4
Add tomatoes, vinegar, chili sauce, Worcestershire sauce, and beef broth; cook, stirring occasionally, until the mixture thickens, about 5-10 minutes.
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5
Unroll refrigerated pie crust; align a 4-inch biscuit cutter against the edge of the crust; cut out 1 circle; repeat, cutting the next as close as possible to the previous cut-out; you will get 5 circles.
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6
Now, take 2 big pieces of dough and press them together so you can get 1 more circle.
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7
Repeat with second dough sheet.
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8
Place each circle into a regular muffin tin cup.
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9
Fill the crusts with the beef mixture and bake for 13 minutes.
