Cheesy Sloppy Joe Stromboli (Printer-Friendly)

Golden crust stuffed with savory ground beef, tangy tomato sauce, and creamy Colby cheese for a comforting bite.

# What You'll Need:

→ Meat and Aromatics

01 - 1 pound ground beef
02 - 1 cup yellow onion, diced

→ Cheese

03 - 2 cups Colby cheese, shredded

→ Dough

04 - 1 can refrigerated pizza dough (about 13.8 oz)

→ Sauce and Seasonings

05 - 120 ml tomato sauce (no sugar added preferred)
06 - 60 ml ketchup
07 - 15 ml yellow mustard
08 - 15 ml brown sugar
09 - 5 ml beef bouillon powder
10 - 2.5 ml onion powder
11 - 2.5 ml garlic powder
12 - 3 ml salt
13 - 1.5 ml black pepper
14 - 5 ml Worcestershire sauce

→ Finishing

15 - 30 ml unsalted butter, melted

# Steps to Follow:

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 soggy filling.
02 - Add Worcestershire sauce, beef bouillon powder, onion powder, garlic powder, salt, and black pepper to the skillet. Stir well to combine. Pour in tomato sauce, ketchup, mustard, and brown sugar, mixing thoroughly. Adjust seasoning to taste. Allow the filling to cool until warm but not hot to avoid melting dough.
03 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a light coat of oil. Unroll pizza dough and gently stretch into a rectangle. Sprinkle half of the shredded Colby cheese evenly over the dough, leaving a border around edges. Spread the cooled sloppy joe filling evenly on top, then layer with remaining cheese.
04 - Fold dough edges toward the center, slightly overlapping, and pinch or fold ends under to seal sides firmly. Press edges to close completely. Use a sharp knife to cut 4 or 5 slits on top for steam release. Brush entire surface with melted butter for shine and enhanced browning.
05 - Bake in the preheated oven for 15 to 20 minutes until the crust is deep golden and sounds hollow when tapped. Remove from oven, allow to cool slightly before slicing into generous portions, and serve warm.

# Extra Suggestions:

01 - Cool the filling to warm before wrapping to maintain dough integrity and ensure proper sealing.
02 - Brushing with melted butter just before baking enhances crust color and flavor.
03 - Store leftovers in an airtight container refrigerated up to three days; reheat in an oven or toaster oven for best texture.
04 - Freezing the stromboli whole or sliced is possible up to one month when wrapped tightly; thaw overnight in the fridge before reheating.

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