MEATY SLOPPY JOE POCKETS
It's easy to turn sloppy joes into hearty hot pocket snacks. I make the filling ahead and use refrigerated biscuits. I time them so they're done baking just before kickoff. -Shelly Flye, Albion, Maine
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion, celery and carrot over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in tomato sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Cool completely., Preheat oven to 350°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon scant 1/3 cup beef mixture over half of each circle to within 1/2 in. of edge. If desired, sprinkle with cheese. Fold dough over filling; press edge with a fork to seal., Place on an ungreased baking sheet. Cut three slits in top of each. Bake 18-20 minutes or until golden brown.
Nutrition Facts : Calories 294 calories, Fat 11 g fat (4 g saturated fat), Cholesterol 35 mg cholesterol, Sodium 909 mg sodium, Carbohydrate 33 g carbohydrate (9 g sugars, Fiber 1 g fiber), Protein 15 g protein.
STUFFED SLOPPY JOE BOMBS
Your sloppy joe isn't so sloppy anymore. Instead of piling the saucy meat onto hamburger buns, stuff a classic sloppy joe mix into rounds of prepared biscuit dough. The resulting bombs are a perfect packed lunch or on-the-go snack for kids (and adults, too!).
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 24 bombs
Number Of Ingredients 14
Steps:
- Put the ground beef in a large nonstick skillet over medium-high heat. Cook the beef, stirring to break it up into the smallest pieces possible, until browned and dry, 3 to 4 minutes. Add the garlic, pepper and onion and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the ketchup, Worcestershire sauce, sugar, chili powder, dry mustard, paprika and 1/2 cup water and cook, stirring, until the sauce is reduced slightly, about 3 minutes. Let cool to room temperature.
- Coat a 24-cup mini muffin tin with nonstick spray. Spoon 1 to 1 1/2 tablespoons of the sloppy joe filling into each of the muffin cups. Freeze until the filling is firm, at least 1 hour.
- Preheat the oven to 375 degrees F. Working with one tube of biscuits at a time (so they stay cold), open and separate out the biscuit rounds. (You will need only 12 of the biscuit rounds for this recipe; reserve any remaining rounds for another use.) Using your fingers, gently split a round apart horizontally so you have 2 thinner rounds of dough. Lightly press each thin round into a 3 1/2-inch-wide circle, concentrating on the edge so that it is thinner than the middle. Place a frozen puck of sloppy joe meat filling in the center of each thin round and then fold the edges of the dough over the filling, pinching the dough together to cover completely. (If the meat begins to thaw too much, freeze it along with the dough for 15 minutes and then continue wrapping.) Repeat with the remaining frozen meat filling and 11 more biscuit dough pieces.
- Transfer the stuffed rounds seam-side down to a parchment-lined baking sheet. Brush each with the beaten egg and sprinkle with a pinch of paprika. Bake until golden brown on the outside and the meat inside is warmed through, about 20 minutes.
CRUNCHY SLOPPY JOE WRAPS
Who said sloppy joes have to be so sloppy anyway? This twist on the nostalgic sandwich is piled into a large tortilla and topped with crunchy and salty corn chips. Everything gets covered with a creamy cheese blanket before it's folded up into a neat little packet.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 6 wraps
Number Of Ingredients 16
Steps:
- Pulse the onions and bell pepper in a mini food processor until very well chopped and almost pureed. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and some of the juice has evaporated, about 2 minutes. Add the beef or turkey and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
- Meanwhile, stir the ketchup, sugar, tomato paste, Worcestershire sauce, vinegar, mustard and cayenne together in a medium bowl. Add to the skillet and stir to combine with the meat. Cook, stirring occasionally, until the sauce is warmed and slightly thickened, 2 to 3 minutes.
- Lay one tortilla out on a work surface. Spoon 1/3 cup sloppy joe mix into the center of the tortilla and spread it out to a 4-inch circle. Top with 1/3 cup corn strips, a sprinkle of lettuce and then a slice of cheese. To close the wrap, start at the bottom of the tortilla and fold one edge up over the filling, folding just until you get to the center. Continue folding the edges toward the center, creating about 5 pleats and making sure all the filling is covered. Repeat with the remaining tortillas and fillings.
- Heat the remaining 2 tablespoons oil in another large nonstick skillet over medium to medium-low heat and add 3 wraps, seam side down. Cook without turning them until they are golden brown, crispy and no long come apart when lifted, 2 to 3 minutes. Flip and cook the other side until the tortillas are golden brown, about 2 minutes longer. Repeat with the remaining 3 wraps. Transfer to a platter and serve immediately.
SLOPPY JOE POCKETS
Pop these little bite-sized snacks into your mouth for all the yummy flavours of sloppy joes, without the sloppy!
Provided by Patricia Heaton
Categories appetizer,beef,Party Favourites,pastry
Time 1h5m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the ground beef, seasoning mix, salt and pepper, and cook, stirring and breaking up any clumps, until brown, 3 to 5 minutes. Add the ketchup, tomato paste and Worcestershire sauce and cook, stirring, 1 minute. Add 3/4 cup water and simmer, stirring occasionally, until most of the water has evaporated, about 4 minutes. Stir in the parsley and season with salt and pepper. Transfer to a bowl and let cool to room temperature.
- Unroll the tubes of crescent dough but do not separate along the perforations. Pinch the seams of two of the triangles together to make a rectangle and then cut that rectangle off from the rest of the roll at the seam. Repeat with the remaining dough.
- Lay the rectangles of dough out on a work surface and cut each in half to make 2 squares. You will have 16 squares. Put 1 rounded tablespoon of the sloppy joe filling in the center of each. Mound a rounded 1/2 teaspoon of Cheddar on top of the beef (there will be cheese leftover). Gather the edges of the dough up over the filing to make a little pouch and pinch to seal each edge. Arrange the pouches on a parchment-line baking sheet and mound a little cheese on top of each.
- Bake the pouches until the dough is golden brown and cooked through, about 20 minutes. Serve warm.
SLOPPY JOES
Sloppy joes are a simple, American staple the whole family can get stuck into. Add a dash of spicy chipotle or smoky barbecue sauce to the minced beef filling for some zing.
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a deep frying pan, then fry the onion, pepper and garlic for 8-10 mins until softened. Add the mince, breaking it up with a wooden spoon as you go, and stir until it browns all over. Tip in the tomatoes and chipotle, or barbecue sauce, and add a little seasoning. Simmer for 10-15 mins until the sauce has thickened.
- Put the cheese slices on top of the mince and cover with a lid for 2 mins to let it melt into the sauce. Pile into the buns with the crispy onions, and lettuce on the side for scooping up the extra sauce.
Nutrition Facts : Calories 499 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.7 milligram of sodium
SLOPPY JOES PITA POCKETS
VERY basic sloppy joes recipe that is served in pita pockets...Considerably less messy to eat than the usual sloppy joes that are served in hamburger buns...In addition I've lightened the original recipe by using ground turkey, used a low-sodium version of the canned soup and gone low-fat on the cheese...Serve with a tossed green salad!
Provided by CookinwithGas
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground turkey in a large skillet in the oil over low heat for 5 min, breaking up the meat as it cooks.
- Using a slotted spoon, transfer the cooked ground turkey to a bowl, leaving the remaining oil in the skillet for additional use.
- In the same skillet, in the hreserved oil, saute onions on medium heat for 5 min (use more olive oil IF needed).
- Return the meat to the skillet and add the soup mix and the tomato soup.
- Reduce the heat to low and simmer 5 min, stirring often.
- To serve: Cut open pita pockets; spoon in mixture; top with shredded swiss cheese.
- Variation: Swap out the swiss cheese for another kind of cheese such as mozzarella, cheddar or monterey jack.
- NOTE: prep time covers the onion chopping; cook time covers the remainder of the preparation.
SLOPPY JOE POCKETS
Make and share this Sloppy Joe Pockets recipe from Food.com.
Provided by 1 Baker
Categories Lunch/Snacks
Time 1h1m
Yield 30 pies, 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Lightly grease 2 baking sheets.
- In a large skillet, combine ground chuck, onion, and bell pepper. Cook over high heat until mixture is browned and crumbly; drain.
- Return meat mixture to pan, stir in tomato sauce, tomato paste, garlic salt, sugar, and pepper.
- Reduce heat to medium, and simmer 20 minutes. Remove from heat, and cool slightly. On a lightly floured surface, unroll pie crusts.
- Using a 5-inch round cutter, cut 5 circles from each crust, re-rolling dough as necessary. Spoon 2 tbsp meat mixture into center of each round, sprinkle with 1 1/2 tsp cheese; lightly brush edges of pie crust with beaten egg yolk.
- Fold dough over to enclose filling, crimping edges to seal. Place pies on prepared baking sheets; bake 20 minutes. Serve immediately.
Nutrition Facts : Calories 279.2, Fat 17.2, SaturatedFat 5.1, Cholesterol 29.9, Sodium 417.2, Carbohydrate 21.5, Fiber 2.2, Sugar 2.1, Protein 9.9
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