“I decided to give this weeknight staple a makeover and make them not so sloppy! I encased my Sloppy Joe filling in little packets made with Chēbē Bread Mix. Since my boys (which include the hubby) always liked their Sloppy Joes with cheese, I just put the cheese into the dough. If you are dairy-free, you can omit the cheese and make sure you use Chēbē All-Purpose Bread Mix (which is dairy-free) instead of the Chēbē Original Cheese Bread Mix.
The verdict? My hubby wolfed down two before I could even snap a photo! Since he has the palate of an 8 year old boy, I say this is a giant thumbs up as far as kid-friendly, quick meals go! As for me, I have always been a fan of the taste of Sloppy Joes but not the sloppiness – so I think this is a win-win recipe!” – Carol Kicinski, Simply Gluten-Free
Recipe and photos by Simply Gluten-Free
- 3 Tbsp olive oil – divided
- 1 cup finely chopped onions (1 small onion)
- 1 cup finely chopped green bell pepper (1/2 large pepper)
- 2 cloves garlic, minced
- 1 pound lean ground sirloin
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp chili powder
- 1/2 tsp dry mustard powder
- 2 Tbsp gluten free Worcestershire Sauce, such as Lea & Perrins
- 3/4 cup ketchup
- 1 package (7.5 oz) Original Chebe Mix or Chebe All Purpose Mix
- 1 cup grated cheddar cheese, omit for dairy-free
- 3 large eggs - divided
- 4 Tbsp water, milk, or milk substitute
- 1 tsp sesame seeds
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Preheat oven to 375F. Line a baking sheet with parchment paper or a silicon baking mat.
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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and green pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic; cook for another 30 seconds, stirring. Add the ground sirloin and break it up with a spatula.
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Cook until the sirloin is no longer pink, about 5 minutes. Add the salt, pepper, chili powder, mustard powder and Worcestershire Sauce. Stir well. Add the ketchup and cook until the mixture is heated through.
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In a large mixing bowl, combine the Chebe mix with the cheese (if using), 2 tablespoons of olive oil, 2 eggs, and 4 tablespoons water. Mix with a fork until combined. The mixture will be lumpy, that’s ok.
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Dump the mixture onto a clean work surface and knead until the dough is smooth and no longer sticky. Cut into eight equal sized pieces and roll them into balls.
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Place a piece of waxed or parchment paper on your work surface. Flatten one of the balls, top with another piece of paper and roll into a 6 inch circle. Place about 1/3 cup of the Sloppy Joe mixture onto half of the circle, leaving a 1/2 inch border.
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Fold the other half of the dough over the filling, press the edges together, sealing well. Place on the prepared baking sheet and repeat with the remaining dough and filling.
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Whisk the remaining egg with about 1 tablespoon of water and brush the tops of the dough with the mixture. Let dry for about a minute, brush again, then sprinkle with the sesame seeds. Bake for 20 – 25 minutes or until the crusts are golden brown.