Cheesy Sloppy Joe Stromboli (Print version)

Saucy sloppy joe beef and melty cheese wrapped in golden pizza dough for a family-friendly stromboli that slices into hearty pieces.

# Ingredients:

For the sloppy joe filling

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) lean ground beef
03 - 1/2 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1/2 cup (120 g) tomato sauce
06 - 2 tablespoons tomato paste
07 - 1/3 cup (80 g) ketchup
08 - 1 tablespoon yellow mustard
09 - 1 tablespoon Worcestershire sauce
10 - 1 tablespoon packed brown sugar
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon kosher salt, plus more to taste
14 - 1/4 teaspoon black pepper

For assembling

15 - 1 lb (450 g) refrigerated or homemade pizza dough
16 - 1 cup (115 g) shredded sharp cheddar cheese
17 - 1 cup (115 g) shredded low-moisture mozzarella cheese
18 - 1 tablespoon all-purpose flour, for dusting if needed
19 - 1 tablespoon unsalted butter, melted
20 - 1/4 teaspoon garlic powder
21 - 1 tablespoon chopped parsley, optional for serving

# Instructions:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - Heat the olive oil in a large skillet over medium-high heat. Add the beef and onion, then cook for 6-8 minutes, breaking up the meat, until the beef is browned and reaches 160°F. Drain excess grease.
03 - Stir in the garlic, tomato sauce, tomato paste, ketchup, mustard, Worcestershire sauce, brown sugar, chili powder, smoked paprika, salt, and pepper. Simmer for 4-6 minutes, until thick and scoopable.
04 - Remove the skillet from the heat and let the filling cool for about 10 minutes. This keeps the dough from stretching and tearing during assembly.
05 - Roll the pizza dough on the parchment into a 10 by 14-inch rectangle. Sprinkle half the cheddar and mozzarella down the center, spoon the beef filling over it, then top with the remaining cheese. Leave a 1-inch border around the edges.
06 - Fold the long sides of dough over the filling and pinch the seam closed. Tuck the ends underneath, turn the stromboli seam side down, and cut 4 small vents across the top.
07 - Mix the melted butter with garlic powder and brush it over the top. Bake for 18-22 minutes, until the crust is golden brown and firm on the bottom.
08 - Let the stromboli rest for 8-10 minutes before slicing. Sprinkle with parsley if using and serve warm.

# Good to know:

01 - Letting the filling cool briefly helps prevent leaks and torn dough.
02 - If your dough is very soft, chill the assembled stromboli for 10 minutes before baking.
03 - Best served warm after a short rest so the cheese sets slightly.

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