Sloppy Joe Sticks Recipe

I reimagined a Sloppy Joes Recipe by wrapping seasoned beef and melted cheese inside a pizza-crust burrito to create handheld sticks that are perfect for tailgating.

I never thought sloppy joes could be this portable but these Sloppy Joe Sticks totally change the game. Imagine that messy, saucy ground beef mixed with melty shredded cheddar cheese tucked into a crunchy hand-held that makes you wanna hide the last one.

It’s loud, messy, and made for people who like food that talks back. I call it my Sloppy Joes Recipe remix, because somehow it keeps all the guilty comfort but adds a twist that makes guests ask what the heck they’re eating.

Try one and watch skeptical faces turn into full on smiles.

Ingredients

• Ground beef brings rich protein and iron, makes sticks savory and hearty.
• Onion adds mild sweetness and fiber helps balance the meaty flavor.
• Garlic packs aroma may boost immune health gives a punch of flavor.
• Ketchup gives sweet tang and tomatoes gonna add acidity and moisture.
• Brown sugar sweetens and caramelizes makes sauce sticky and kid friendly.
• Worcestershire adds umami depth little goes far to deepen beefy notes.
• Cheddar melts gooey boosts fat and protein adds sharp creamy flavor.
• Pizza dough wraps everything provides carbs and a chewy golden crust.

Ingredient Quantities

• 1 lb ground beef, 80/20 works best
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup ketchup
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 tbsp packed brown sugar
• 1 tbsp yellow mustard
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp olive oil for cooking
• 8 oz shredded cheddar cheese
• 1 lb pizza dough, store bought or homemade, softened
• 1 large egg plus 1 tbsp water for egg wash
• 1 tbsp cornmeal or extra flour for dusting
• Optional: 1 tbsp sesame seeds or poppy seeds for topping

How to Make this

1. Preheat oven to 425°F (220°C). Line a baking sheet and dust it with the 1 tbsp cornmeal or a little extra flour so the sticks don’t stick.

2. Heat 1 tbsp olive oil in a large skillet over medium high. Add the chopped yellow onion and cook till soft, about 3 to 4 minutes. Add the minced garlic and cook 30 seconds more.

3. Add the 1 lb ground beef and break it up with a spatula. Brown until no pink remains, about 6 to 8 minutes. If theres a ton of fat drain a little, but leave some for flavor.

4. Stir in 1 cup ketchup, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce, 2 tbsp packed brown sugar, 1 tbsp yellow mustard, 1 tsp chili powder, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Turn heat down to medium low and simmer until thickened, about 6 to 8 minutes. Taste and tweak salt or sugar if needed. Remove from heat and let cool 8 to 10 minutes so it wont make the dough soggy.

5. Stir about half (4 oz) of the 8 oz shredded cheddar into the cooled meat to help bind it, and reserve the other half for stuffing and topping.

6. On a lightly floured surface roll the 1 lb pizza dough into a rough rectangle about 12 by 10 inches. Cut the rectangle into 8 long strips (you can do 6 bigger ones if you want chunkier sticks). Keep your hands floured so the dough doesnt stick.

7. Spoon a strip of the meat mixture down the center of each dough strip, leaving room at the ends. Sprinkle some of the reserved cheddar over the meat. Dont overfill or the seams wont seal.

8. Fold the dough over the filling like a burrito and pinch the seam to seal, then roll seam side down and tuck the ends underneath. Place each stick seam side down on the prepared baking sheet.

9. Beat the large egg with 1 tbsp water and brush each stick with the egg wash. Sprinkle the tops with the remaining cheddar if you like, and optionally 1 tbsp sesame or poppy seeds.

10. Bake 12 to 18 minutes until golden brown and the cheese is melted. Let rest 4 to 5 minutes before serving so the cheese stops lava flowing. Enjoy as a tailgate snack.

Equipment Needed

1. Oven (preheat to 425°F / 220°C)
2. Rimmed baking sheet lined with parchment or lightly dusted with cornmeal or flour
3. Large heavy skillet (about 10–12 inch) for browning the beef
4. Spatula or wooden spoon to break up and stir the meat
5. Chef’s knife and cutting board for the onion and garlic
6. Measuring cups and spoons for ketchup, tomato paste, spices etc
7. Rolling pin (or a clean bottle if you gotta improvise)
8. Small bowl and fork for beating the egg wash
9. Pizza cutter or sharp knife plus a bench scraper to cut and move dough strips
10. Pastry brush (or silicone brush) to brush on the egg wash and add toppings

FAQ

Sloppy Joe Sticks Recipe Substitutions and Variations

• Ground beef
  • Ground turkey or chicken, leaner so add a tablespoon of oil while browning to keep it juicy
  • Ground pork, richer and fattier for extra flavor
  • Plant based crumbles like Beyond or Impossible, cook same time but drain any excess moisture
  • Mushroom and black bean mix, finely chopped mushrooms plus mashed black beans for a vegetarian texture
• Ketchup
  • BBQ sauce, sweeter and smokier so cut back on brown sugar
  • Tomato paste thinned with a splash of water and a teaspoon sugar, tastes close to ketchup
  • Canned tomato sauce plus a tablespoon vinegar and a pinch of sugar, for a fresher tomato flavor
  • Sweet chili sauce, if you want a sweet spicy twist
• Shredded cheddar cheese
  • Pepper jack, if you like a little heat
  • Colby jack, mellower and melts really well
  • Mozzarella, for super stretchy melt but less sharp flavor
  • Vegan cheddar style shreds, use a melty brand and pre-shred if needed
• Pizza dough
  • Puff pastry, for flaky sticks just brush egg wash and watch closely while baking
  • Canned biscuit or biscuit dough, easier to handle and makes softer sticks
  • Crescent roll dough, quick and gives a slightly buttery taste
  • Flatbread or tortillas, wrap tight and bake a little longer for crispness

Pro Tips

– Let the meat filling cool way more than you think it needs to, or even pop it in the fridge for 10 to 15 minutes so it firms up. If the filling is still warm it will steam the dough and make soggy sticks, plus cooler filling is easier to seal without oozing everywhere.

– Don’t overstuff the dough, trust me. Use a little less filling and a thin line of cheese so the seams can be pinched tight, and press the ends closed with a fork or your thumb so nothing leaks during baking.

– If you want an extra crisp bottom, preheat the baking sheet in the oven while you assemble, then place the sticks on the hot sheet. Also dusting with cornmeal helps, and flipping the pan halfway through baking gives more even browning.

– Make extras and freeze them flat on a tray, then bag them. To reheat just bake straight from frozen at a slightly lower temp until hot and browned, this keeps the texture way better than microwaving.