All-American Sloppy Joes, what a lot of us here in the states grew up on as a regular meal, basically also called a "loose meat sandwich" which sounds terrifying. It's not, really,To the uninitiated it's a dryer version of beef spaghetti sauce made to fit on a bun: ground beef, Italian seasonings, and tomato paste. Taking it one step further, it feels like a treat to kids and Hubbies (who are really just big kids) as a fancified hand-held pocket sandiwch.
Great for a normal weekend dinner, a children's sleepover, children's parties or anytime you just want to do something a little extra special without making yourself crazy!
From scratch is always best but I will tell you that the Sandra Lee version is even easier if you're short on time and patience: thawed bread dough from the supermarket, ground beef, cheese, and jarred Sloppy Joe or Manwich sauce. Nobody will know the difference and you look like a hero! But. Sometime do do the from scratch verion, you'll be glad you did and surprised at how easy it is. I promise.
This is my entry for World Bread Baking Day #57. Check the roundup to see all the great loaves of bread being baking in ovens both near and far from you.
All-American Easy Sloppy Joe Sandwich Pockets
Recipe by Glenna Anderson Muse
Sloppy Joe Filling:
- 1 lb extra lean ground beef
- 1 clove garlic, minced
- 1/2 medium onion, diced fine
- 2 8 oz can tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 2 tsp brown sugar
- 1 Tbsp Worchestershire sauce
- Salt and pepper to taste
Quick Rise Basic Bread Dough:
- 1 1/2 cup milk
- 2 Tbsp melted butter
- 1 Tbsp dry yeast
- 2 Tbsp honey or sugar
- 1 tsp salt
- 4 cups half white/lhalf whole wheat flour (a little more if needed to form workable dough)
- 1 cup shredded American or colby/jack mix cheese
1) Make dough first. Melt butter in microwave. Heat milk in microwave to 110 degrees F. Add butter, sugar, and yeast. Sitr and set aside for 5 minutes. If yeast is "blooming" or multiplying, it is good to go.
2) Pour milk mixture into standing mixer (or beat all by hand) and add salt, honey, and flour one cup at a time until dough is soft but doesn't completely stick to sides. Beat for 5 minutes in standing mixer or knead on counter working in a little extra flur as needed to form elastic dough that is soft but not so sticky you can't work with it.
3) Place in bowl and cover with cloth. Set aside in warm place for 45-60 minutes to rise until doubled in volume.
4) Meanwhile, in heavy bottomed skillet over medium heat, brown ground beef. Drain any excess fat. Stir in garlic and onion and cook until onion is translucent. Add tomato sauce, herbs, sugar, and season with salt and pepper to taste. Set aside.
5) When dough has doubled, punch down and divide into 8 equal balls.
6) Flatten each ball into a thin disk, 1 heaping tbsp of cheese,
fill with 1/8th of meat mixture (or a good heaping Tbsp, might have some filling leftover to eat on regular bread)
and fold dough over into half shape.
7) Place on parchment or oiled baking dish and bake for 30 minutes at 350 degrees F or until nicely browned.