Sloppy Joe Calzones Recipes

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SLOPPY JOE CASSEROLE



Sloppy Joe Casserole image

This is a great comfort food recipe that I love to make on a cold winter day. It is also a hit at our church's potluck dinners.

Provided by Theresa Harnar

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h5m

Yield 8

Number Of Ingredients 13

1 pound ground beef
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 (14.5 ounce) can petite diced tomatoes
1 cup ketchup
1 tablespoon brown sugar
1 teaspoon yellow mustard
salt and ground black pepper to taste
2 cups frozen whole-kernel corn
1 (16 ounce) package penne pasta
1 ½ cups shredded Colby-Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9x13-inch baking dish.
  • Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 512.6 calories, Carbohydrate 63.6 g, Cholesterol 59.3 mg, Fat 18.8 g, Fiber 4.1 g, Protein 25.1 g, SaturatedFat 9.5 g, Sodium 675.4 mg, Sugar 14.3 g

MEATY SLOPPY JOE POCKETS



Meaty Sloppy Joe Pockets image

It's easy to turn sloppy joes into hearty hot pocket snacks. I make the filling ahead and use refrigerated biscuits. I time them so they're done baking just before kickoff. -Shelly Flye, Albion, Maine

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup shredded carrot
1 can (8 ounces) tomato sauce
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese, optional

Steps:

  • In a large skillet, cook beef, onion, celery and carrot over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in tomato sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Cool completely., Preheat oven to 350°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon scant 1/3 cup beef mixture over half of each circle to within 1/2 in. of edge. If desired, sprinkle with cheese. Fold dough over filling; press edge with a fork to seal., Place on an ungreased baking sheet. Cut three slits in top of each. Bake 18-20 minutes or until golden brown.

Nutrition Facts : Calories 294 calories, Fat 11 g fat (4 g saturated fat), Cholesterol 35 mg cholesterol, Sodium 909 mg sodium, Carbohydrate 33 g carbohydrate (9 g sugars, Fiber 1 g fiber), Protein 15 g protein.

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