Sloppy Joe Stuffed Bread (Print Version)
# Ingredients:
→ For the Dough
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
2 teaspoons instant yeast
04 -
2 1/2 tablespoons sunflower oil
05 -
3/4 cup lukewarm water
→ For the Sloppy Joe Filling
06 -
2 tablespoons butter
07 -
1 lb ground beef
08 -
1 small onion, diced
09 -
1/2 green bell pepper, diced
10 -
1 clove garlic, minced
11 -
1 teaspoon ground cumin
12 -
1 teaspoon onion powder
13 -
1 teaspoon salt
14 -
1/2 teaspoon black pepper
15 -
3/4 cup ketchup
16 -
1 tablespoon mustard
17 -
1/3 cup water
18 -
Cheddar cheese slices
# Instructions:
01 -
In a large bowl, mix together the flour, salt, and instant yeast. Add the sunflower oil and lukewarm water. Knead for 10 to 12 minutes until the dough is smooth and elastic. Cover the bowl and let it rise in a warm spot until doubled in size - about 1 hour.
02 -
Melt the butter in a skillet over medium heat. Add the diced onion, bell pepper, and minced garlic. Cook until softened and fragrant.
03 -
Add the ground beef to the skillet. Break it into crumbles and cook until it's browned all the way through.
04 -
Season the meat with salt, black pepper, cumin, and onion powder. Add the ketchup, mustard, and water. Stir everything together well and let it simmer until the sauce thickens up nicely. Set it aside to cool slightly so it's easier to work with.
05 -
Divide the risen dough into equal portions. Flatten each piece into a disc. Spoon some of the sloppy joe filling into the center of each disc, add a slice of cheddar cheese on top, then fold the edges up and seal them tightly. Gently flatten the stuffed dough into a disc shape.
06 -
Heat a thick-bottomed pan over medium heat. Cook each stuffed bread until golden brown on both sides and cooked through - about 3 to 4 minutes per side.
07 -
Serve warm while the cheese is still melty and gooey inside. These are best enjoyed fresh!
# Notes:
01 -
Make sure the sloppy joe filling cools slightly before stuffing or it will be too hard to handle.
02 -
Seal the edges really well so the filling doesn't leak out during cooking.
03 -
A thick-bottomed pan or cast iron skillet works best for even cooking.
04 -
Don't flatten the stuffed dough too much or the filling might break through.
05 -
These can be made ahead and reheated in a skillet or oven.