Gluten Free Not So Sloppy Joes
I just returned from the San Francisco Bay Area where I participated in the Gluten Free Allergen Free Expo. While I really enjoy seeing other gluten free cookbook authors and bloggers, what I love the most is meeting the people who read my blog and make my recipes. After all, YOU are why I do what I do!
I am always encouraged when I meet readers who tell me they like the simplicity of my recipes. If I ever worry about not being “foodie” enough (as witnessed by my lack of imported truffles or specially sourced pink peppercorns in my recipes) those worries are put to rest when I meet “real” people. It seems that most people are like me – they want to eat real food that they can make in a real kitchen and get on the table quickly.
This recipe is for possibly one of the most un-foodie recipes – Sloppy Joes.
Sloppy Joes were one of my go-to meals when the boys were growing up, it’s quick, inexpensive and everyone loved them. My only problem with them was they were so darn sloppy!
I would cringe when the boys would pick up a burger bun piled with the meat filling and all that sloppiness would run down their little arms, onto the place mats, table and eventually the floor. The boys were thrilled (as was the dog) but me, not so much!
I decided to give this weeknight staple a makeover and make them not so sloppy! I encased my Sloppy Joe filling in little packets made with Chebe Bread Mix. Since my boys (which include the hubby) always liked their Sloppy Joes with cheese, I just put the cheese into the dough. If you are dairy-free, you can omit the cheese and make sure you use Chebe All-Purpose Bread Mix (which is dairy-free) instead of the Chebe Original Cheese Bread Mix.
The verdict? My hubby wolfed down two before I could even snap a photo! Since he has the palate of an 8 year old boy, I say this is a giant thumbs up as far as kid-friendly, quick meals go! As for me, I have always been a fan of the taste of Sloppy Joes but not the sloppiness – so I think this is a win-win recipe!
- 3 tablespoons olive oil – divided use
- 1 cup finely chopped onions 1 small onion
- 1 cup finely chopped green bell pepper 1/2 large pepper
- 2 garlic cloves minced
- 1 pound lean ground sirloin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon dry mustard powder
- 2 tablespoons gluten free Worcestershire Sauce such as Lea & Perrins
- ¾ cup ketchup
- 1 (7.5 ounce) package Chebe Original Cheese Bread Mix or All-Purpose Bread Mix (for dairy-free)
- 1 cup grated cheddar cheese omit for dairy-free
- 3 large eggs divided use
- 1 teaspoon sesame seeds
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and green pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic; cook for another 30 seconds, stirring. Add the ground sirloin and break it up with a spatula. Cook until the sirloin is no longer pink, about 5 minutes. Add the salt, pepper, chili powder, mustard powder and Worcestershire Sauce. Stir well. Add the ketchup and cook until the mixture is heated through.
In a large mixing bowl, combine the Chebe mix with the cheese (if using), 2 tablespoons of olive oil, 2 eggs, and ¼ cup water. Mix with a fork until combined. The mixture will be lumpy, that’s ok. Dump the mixture onto a clean work surface and knead until the dough is smooth and no longer sticky. Cut into eight equal sized pieces and roll them into balls.
Place a piece of waxed or parchment paper on your work surface. Flatten one of the balls, top with another piece of paper and roll into a 6 inch circle. Place about 1/3 cup of the Sloppy Joe mixture onto half of the circle, leaving a ½ inch border. Fold the other half of the dough over the filling, press the edges together, sealing well. Place on the prepared baking sheet and repeat with the remaining dough and filling.
Whisk the remaining egg with about 1 tablespoon of water and brush the tops of the dough with the mixture. Let dry for about a minute, brush again then sprinkle with the sesame seeds. Bake for 20 – 25 minutes or until the crusts are golden brown.
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