Ditch the buns and serve up sloppy joes stuffed in bread!

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Sloppy joe's are a mess — it's all in the name! But that doesn’t mean you can’t adjust the format a little. This sloppy loaf is still a little messy to slice and serve, but substituting biscuit crust for boring buns is the kind of upgrade sure to make this a family favorite. Just don’t use your good tablecloth when you’re dishing it up!
If you’re looking to hide a few more vegetables in this loaf for a picky eater, or if you just don’t feel like making a whole side dish, try dicing some carrots or grating a zucchini for a wholesome addition to the joes. No one will be the wiser.
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Cooktop Cove
Sloppy joe stuffed bread
7
20 minutes
1 hour 10 minutes
1 hour 30 minutes
1 tablespoon olive oil
¼ cup white onion, diced
¼ cup green bell pepper, diced
1 pound ground beef
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon yellow mustard
1 teaspoon chili powder
¾ cup ketchup
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
2 tubes buttermilk biscuit dough
1 egg, beaten
Heat the olive oil in a large skillet over a medium heat.
Add the onion, bell pepper and ground beef. Mix together. Break up the meat and cook until it's fully browned. Drain off most of the excess liquid, then return to the heat.
Add the garlic, onion, chili, powder and onion powder. Add the mustard, ketchup, tomato paste, Worcestershire sauce and the salt and pepper. Reduce the heat to medium low and simmer, stirring regularly, for 20-25 minutes.
Preheat the oven to 375 F.
Lay out six biscuits on a floured surface, sticking them together at the seams to create a single layer. Roll out slightly with a rolling pin, and then repeat this process, so you have two sheets of biscuit dough.
Gently transfer one sheet of dough to a baking sheet covered with parchment paper.
Top the dough with the sloppy joe mix, and then with the second sheet of dough. Press the corners of the dough together, and cut away any excess.
Brush the top of the loaf with the egg wash, and bake for 25 minutes, or until golden brown and puffed up. Allow to cool at least 10-15 minutes before serving.
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