(KUTV) Chef Bryan and Heidi VanValkenburg of Rhodes Dough teamed together to show you how to make a not-so-average variation of the classic sloppy Joe.
Sloppy Joe Bake
- 14 Rhodes Yeast Dinner Rolls, thawed to room temperature
- 2 1/2 pounds lean ground beef
- 1/2 cup minced onions
- 2-15 ounce cans sloppy Joe sauce
- 4 cups grated mozzarella cheese
- chili powder, to taste
- Spray counter top lightly with non-stick cooking spray.
- Combine 8 rolls and roll into a 10 x 14 inch rectangle.
- Cover with plastic wrap and let rest.
- Brown ground beef and onions and drain well.
- Add sloppy Joe sauce and let simmer for a few minutes.
- Remove plastic wrap from dough and place the dough in the bottom of a sprayed 9-by-13-inch baking pan.
- Poke dough several times with a fork to prevent bubbles from forming and pre-bake at 350°F 15 minutes.
- While crust is baking, combine remaining six rolls and roll into a 10-by-14-inch rectangle for the top crust.
- Cover and let rest.
- Sprinkle two cups grated cheese over baked crust.
- Spread meat mixture evenly over cheese.
- Top with remaining two cups cheese.
- Remove plastic wrap from the top crust and place it over the cheese.
- Cut slits at regular intervals in the top crust.
- Sprinkle lightly with chili powder.
- Bake at 350°F for 20 minutes or until meat mixture is bubbly and top crust is golden.