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Cheesy Sloppy Joe Stromboli Recipe

Cheesy Sloppy Joe Stromboli Recipe

Ingredients

For the Sloppy Joe Mixture:

Ground Beef: 1 pound (454 grams) lean ground beef

Onion: 1 giant onion, chopped

Green Bell Pepper: 1 (4 ounces) green bell pepper, chopped

Manwich Original sloppy joe easy recipe Joe Sauce: (12 ounce bottle)

Brown Sugar: 1/4 cup (50 grams) gentle brown sugar

Worcestershire Sauce: 1 tablespoon (15 milliliters)

Dijon Mustard: 1 teaspoon (5 grams)

For the Stromboli:

• 1 pound floor beef

• half onion, chopped

• 1 cup ketchup

• 1 cup water

• half of cup barbecue sauce

• 1/4 cup brown sugar

• 1 tablespoon Worcestershire sauce

• 1 teaspoon mustard powder

• half of teaspoon salt

• 1/4 teaspoon black pepper

• 1 (15 ounce) can pizza dough

• half of cup pizza sauce

• 1 cup mozzarella cheese, shredded

• half of cup cheddar cheese, shredded

• 1/4 cup Parmesan cheese, grated

Instructions

To Make the Sloppy Joe Mixture:

1. Heat the olive oil in a large skillet over medium warmth.

2. Add the ground beef and prepare dinner till browned.

3. Drain off the surplus fats.

4. Stir in the onion and green pepper and cook until softened.

5. Add the tomato sauce, water, brown sugar, mustard, and Worcestershire sauce.

6. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.

7. Season with salt and pepper to taste.

To Make the Stromboli:

To Make the Stromboli:

-Preheat oven to 375 levels F (190 degrees C).

-Unroll the pizza dough onto a flippantly floured floor.

-Top the dough evenly with the bottom beef mixture, mozzarella cheese, and cheddar cheese.

-Roll the dough up tightly, starting from one of the lengthy sides.

-Pinch the edges and ends of the dough to seal.

-Place the stromboli on a baking sheet lined with parchment paper.

-Brush the stromboli with olive oil and sprinkle with garlic powder.

-Bake for 25-30 minutes, or till the dough is golden brown and the cheese is melted and bubbly.

-Let the stromboli cool for a few minutes earlier than slicing and serving.

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