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This Cheesy Sloppy Joe Stromboli brings together the saucy, savory flavors of a classic sloppy joe inside a golden, melty, stuffed crust. It is pure comfort food and such a crowd pleaser that you will want to make it again and again for family nights, game days or potlucks. It is so easy to prep ahead and bakes up into a meal that disappears fast.
I first made this on a Sunday to use up leftover ground beef. My family immediately asked if we could have it for movie nights and it has been a regular on our menu ever since.
Ingredients
- Ground beef: This is the heart of the filling so buy the freshest you can. Lean or regular both work just drain excess fat well
- Yellow onion: Gives sweetness and depth. Look for onions that are firm without spongy or wet spots
- Colby cheese: Brings that melty cheesy stretch. Pre-shredded is fine but shredding your own melts more smoothly
- Canned pizza crust: Super convenient and gets nicely crisp. Pillsbury is easy but any refrigerated or homemade dough is great
- Tomato sauce: Adds moisture and tomato flavor. Pick a no-sugar added one if you want to control the sweetness
- Ketchup: For classic sloppy joe tang. Use your favorite brand
- Yellow mustard: Lends zip and brightness
- Brown sugar: Balances the acid from ketchup and tomato with a hint of sweetness
- Beef bouillon powder: This cranks up the savory beefiness. Taste before adding salt as some brands are salty
- Onion powder and garlic powder: For backbone and extra flavor. Fresh works too but powder blends smoothly
- Salt and black pepper: Rounds out all the other flavors
- Worcestershire sauce: Gives a deep umami you cannot skip
- Melted butter: Brushed over the crust for shine and flavor. Real butter makes it special
Step-by-Step Instructions
- Prep and Brown the Filling:
- Cook the diced onion and ground beef in a large skillet over medium heat. Stir frequently and break up the meat until just no longer pink. This usually takes about 7 to 10 minutes. Drain the fat so the filling does not go soggy
- Season and Make It Saucy:
- Add the Worcestershire sauce, beef bouillon powder, onion powder, garlic powder, salt and pepper to the meat and onions. Stir so all the seasonings are evenly mixed in. Pour in tomato sauce, ketchup, mustard and brown sugar. Mix thoroughly so everything is well incorporated. Taste and adjust seasoning if needed. Let the filling cool until it is just warm not hot so it does not melt the dough
- Prepare and Stuff the Dough:
- Line a large baking sheet with parchment or a light coat of oil. Unroll the pizza crust and stretch it gently into an even rectangle. Sprinkle half the cheese over the dough making sure to leave a border for sealing. Spoon the cooled sloppy joe filling evenly on top and spread it out gently. Top with remaining cheese
- Shape and Seal:
- Fold the dough edges toward the center slightly overlapping and pinch the ends or fold them under to close at the sides. Press to seal. Use a sharp knife to cut 4 or 5 slits in the top to let steam escape. Brush the whole surface with melted butter for best flavor and browning
- Bake to Golden Perfection:
- Transfer to the oven and bake at 425F for 15 to 20 minutes. It is ready when deep golden and the crust sounds hollow when tapped. Let cool slightly before slicing into generous pieces and serve warm
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Every time I make this I look forward to the moment I cut into that buttery golden crust and the cheese pulls apart. Colby is my favorite here for its mild melt but swapping it for Monterey Jack or mozzarella is always fun. Some of my best evenings have been spent sharing slices of this stromboli around the table and laughing about the mess it makes.
Storage Tips
If you have leftovers store them in an airtight container in the fridge for up to three days. Reheat slices in a toaster oven or regular oven for the best texture. You can also freeze whole or sliced stromboli wrapped well in plastic and foil for up to one month. Thaw in the fridge and warm in the oven until hot.
Ingredient Substitutions
If you prefer ground turkey it works just as well as beef though it will be a bit lighter. Swap Colby cheese for cheddar mozzarella provolone or even pepper jack for more kick. For the crust any refrigerated dough including crescent rolls or homemade pizza dough fits the bill.
Serving Suggestions
Serve big slices with a green salad or roasted veggies for a meal. It makes a fun party food sliced into finger pieces. For extra comfort serve with pickles or a drizzle of ranch on the side.
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Cultural Context
Stromboli is an Italian-American invention from the East Coast marrying pizza dough and sandwich fillings in one sliceable loaf. By using sloppy joe flavors this version fuses two nostalgic classics into one crowd-pleasing dish that feels both familiar and new.
Recipe FAQs
- → Can I use a different type of cheese?
Yes, you can substitute Colby cheese with cheddar, mozzarella, or a blend for varied flavor and melt.
- → Is homemade pizza dough suitable?
Homemade pizza dough works well; just roll it into a rectangle for easy filling and folding.
- → How do I prevent the filling from leaking?
Let the beef mixture cool before assembling, avoid overfilling, and firmly seal the dough edges.
- → Can leftovers be stored?
Store leftover slices in an airtight container in the fridge for up to three days. Reheat before serving.
- → What other fillings can be added?
Add bell peppers, mushrooms, or extra spices for a personalized flavor twist without overpowering the original ingredients.