Cooking with Chef Bryan: Sloppy Joe Bake


(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.