Cheesy Sloppy Joe Stromboli (Printer-Friendly Version)

Ground beef and Colby cheese meld in a golden dough crust, offering tangy, savory flavors and gooey cheese layers.

# Ingredients Needed:

→ Filling

01 - 1 lb ground beef, drained
02 - 1 cup yellow onion, diced
03 - 120 ml tomato sauce (no sugar added)
04 - 60 ml ketchup
05 - 15 ml yellow mustard
06 - 10 g brown sugar
07 - 5 g beef bouillon powder
08 - 5 g onion powder
09 - 5 g garlic powder
10 - 2 g salt
11 - 1 g black pepper
12 - 15 ml Worcestershire sauce

→ Cheese & Dough

13 - 2 cups shredded Colby cheese
14 - 1 package canned pizza dough (about 340 g)
15 - 30 ml melted unsalted butter

# Step-by-Step Directions:

01 - In a large skillet over medium heat, cook diced onion and ground beef, stirring frequently and breaking up meat, until no longer pink, about 7 to 10 minutes. Drain excess fat to prevent sogginess.
02 - Add Worcestershire sauce, beef bouillon powder, onion powder, garlic powder, salt, and pepper to the skillet. Stir to combine evenly. Incorporate tomato sauce, ketchup, mustard, and brown sugar. Mix thoroughly and adjust seasoning to taste. Allow filling to cool until just warm to avoid melting the dough.
03 - Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly oil. Unroll pizza dough and gently stretch into an even rectangle. Sprinkle half of the shredded cheese evenly over dough, leaving a border for sealing.
04 - Spread the cooled beef filling evenly over the cheese layer. Top with remaining cheese. Fold dough edges towards the center, slightly overlapping, pinching ends or folding under to seal sides firmly. Cut 4 to 5 slits on top to vent steam. Brush entire surface with melted butter for browning and flavor.
05 - Bake on middle oven rack for 15 to 20 minutes until crust is deep golden and sounds hollow when tapped. Cool slightly before slicing into portions. Serve warm.

# Helpful Hints:

01 - Cool filling until warm before assembling to maintain dough integrity.
02 - Avoid overfilling to prevent leaks during baking.
03 - Brush with melted butter just before baking for a shiny, flavorful crust.
04 - Store leftovers in airtight container in refrigerator up to three days; reheat in oven or toaster oven for best texture.
05 - Freeze wrapped stromboli for up to one month; thaw in refrigerator before reheating.

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