Cheesy Sloppy Joe Stromboli (Printer-Friendly)
Golden crust envelops seasoned beef, tangy sauce, and melty Colby cheese in this hearty, shareable dish.
# What You’ll Need:
→ Meat
01 -
1 pound ground beef
→ Vegetables
02 -
1 medium yellow onion, diced
→ Cheese
03 -
2 cups shredded Colby cheese
→ Dough
04 -
1 can (13.8 oz) refrigerated pizza crust dough
→ Sauces and Condiments
05 -
120 ml tomato sauce
06 -
60 ml ketchup
07 -
15 ml yellow mustard
08 -
15 ml Worcestershire sauce
→ Spices and Seasonings
09 -
15 g brown sugar
10 -
3 g beef bouillon powder
11 -
2 g onion powder
12 -
2 g garlic powder
13 -
2 g salt
14 -
1 g ground black pepper
→ Finishing
15 -
30 g melted butter
# Steps to Make This:
01 -
Heat a large skillet over medium heat. Add diced onion and ground beef, cooking while stirring frequently and breaking up the meat until no longer pink, about 7 to 10 minutes. Drain excess fat thoroughly.
02 -
Incorporate Worcestershire sauce, beef bouillon powder, onion powder, garlic powder, salt, and black pepper into the cooked beef and onions. Stir to combine evenly. Add tomato sauce, ketchup, yellow mustard, and brown sugar. Mix well and adjust seasoning if needed. Allow filling to cool until warm but not hot to avoid dough melting.
03 -
Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly oil it. Unroll pizza dough onto the sheet and stretch gently into an even rectangle. Spread half the shredded cheese over the dough, leaving a border for sealing. Evenly layer the cooled sloppy joe filling on top, then sprinkle remaining cheese.
04 -
Fold dough edges inward, slightly overlapping, and pinch or fold under to close the sides tightly. Press to seal. Cut 4–5 slits in the top to vent steam. Brush entire surface with melted butter for a glossy, flavorful crust.
05 -
Bake stromboli in the preheated oven for 15 to 20 minutes until golden brown and crust sounds hollow when tapped. Let rest briefly before slicing into portions. Serve warm.
# Additional Notes:
01 -
Cool the filling before assembling to prevent dough from becoming soggy or tearing.
02 -
Use real butter for brushing to enhance crust flavor and appearance.
03 -
Store leftovers tightly wrapped in the refrigerator for up to three days or freeze for up to one month.