Monday, September 19, 2011

Sloppy Joe Rolls-

Welcome from the Homestead Barn Hop and Tip Junkie!

Have I ever blogged how I make Sloppy Joes? 
Well, normally, I make my own meat mixture and put it on a bun (or English Muffins if I don't have buns).
Like this:
1 1/2 lbs ground beef
browned with
1 large chopped onion
(optional- 1/3 cup chopped peppers)
Add in ketchup(approx. 1/3 to 1/2 cup), salt, and pepper to desired consistency.
Cook for approx. 5 more minutes until ketchup has browned some and liquid is scant.

The fun part- LEFTOVERS!
I usually keep my leftovers in the freezer until I have enough to make these rolls.
Or just use the above recipe for them.

I use Marilyn's recipe (known as Breakfast Bread here) and often will use half white flour without the enhancer. (Makes it more bun-like..and grains are low these days.)

Here's how I do it for these rolls;
1/3 C honey
1/3 C oil
2 1/2 C Warm Water
1 1/2 TB Saf Instant Yeast
2 1/2 tsp Real Salt
3C Fresh whole wheat flour (or spelt)
3 1/2 C plain white flour
Dissolve yeast in water, add salt, oil, honey, then flour, one cup at a time.
Knead until nice and elastic. Roll out into rectangle. Spread meat mixture
on dough. Roll up as you would for Cinnamon Rolls. Slice with dental floss.
Place on lightly buttered, large, lipped cookie sheet. Allow to rise until doubled.
Bake at 350 for 25 minutes. 

*Frugal Tip: This is a great idea for all different types of meat when you just have a dab left and/or you're trying to stretch it. You can blend more than just Sloppy Joe flavors. You can also make a special dipping sauce to dress it up and take the focus off a minimal amount of meat.
Happy Eating!


Arden said...

I make stromboli about once a week using the same idea but I haven't thought to use sloppy joe. Plus, it doens't look like it has cheese so it would be cheaper!

Donna said...

Mmmm Stromboli!

No- no cheese- and I usually make them from leftovers that I freeze until I have enough ;-)

Treasures Evermore said...

Our family loves sloppy joes...what a fun idea for something different.

Thanks for sharing the recipe.


Donna said...

Thanks Connie!

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