Cheesy Sloppy Joe Stromboli brings together saucy ground beef, onions, and melty Colby cheese wrapped inside a golden pizza crust. It’s hearty, satisfying, and the perfect comfort meal for family dinners or game nights. I love how it combines the best of two classics — sloppy joes and stromboli — into one shareable dish that disappears fast.
Why You’ll Love This Recipe
I love this recipe because it’s simple, uses everyday ingredients, and comes together in under an hour. The combination of gooey cheese, savory beef, and buttery crust is unbeatable. It’s perfect for meal prep, family gatherings, or an easy weekend dinner.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Ground beef
Yellow onion, diced
Colby cheese, shredded
Canned pizza crust
Tomato sauce
Ketchup
Yellow mustard
Brown sugar
Beef bouillon powder
Onion powder
Garlic powder
Salt and black pepper
Worcestershire sauce
Melted butter
Directions
Cook the diced onion and ground beef over medium heat until no longer pink, about 7–10 minutes. Drain the fat.
Stir in Worcestershire sauce, bouillon, onion powder, garlic powder, salt, and pepper. Add tomato sauce, ketchup, mustard, and brown sugar. Mix well and let cool slightly.
Roll out the pizza crust and sprinkle half of the cheese. Spread the cooled filling evenly, then top with remaining cheese.
Fold and seal the dough, cutting small slits on top. Brush with melted butter.
Bake at 425°F (220°C) for 15–20 minutes, or until golden and crisp. Let cool slightly before slicing.
Servings and Timing
This recipe serves 6 people.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Variations
I sometimes use ground turkey instead of beef for a lighter version. Cheddar or mozzarella can replace Colby, and I love adding diced bell peppers or mushrooms for extra flavor. Homemade pizza dough also works beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use an oven or toaster oven until warm and crispy. For freezing, I wrap slices in plastic and foil for up to a month, then thaw in the fridge before reheating.
FAQs
Can I use homemade pizza dough?
Yes, I often make it with homemade dough for a fresher flavor and slightly chewier texture.
How can I prevent leaks while baking?
I let the beef mixture cool before wrapping and avoid overfilling. Sealing the edges tightly helps keep everything inside.
What other cheeses work well?
I like swapping Colby for cheddar, mozzarella, or pepper jack for extra kick.
Can I make it ahead of time?
Yes, I assemble it in advance, refrigerate it, and bake it fresh when ready to serve.
What can I serve with it?
I usually serve this with a simple green salad, roasted vegetables, or even pickles and ranch for dipping.
Conclusion
Cheesy Sloppy Joe Stromboli is one of those comfort dishes I keep coming back to. It’s warm, cheesy, and full of rich flavors that remind me of family nights and cozy weekends. Once you try it, it’s sure to become a favorite at your table too.
Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the diced onion and ground beef until beef is no longer pink (about 7‑10 minutes). Drain excess fat.
Stir in Worcestershire sauce, beef bouillon powder, onion powder, garlic powder, salt, and black pepper.
Add tomato sauce, ketchup, mustard, and brown sugar. Mix well and let the filling cool slightly.
On the prepared baking sheet, roll out the pizza crust into a rectangle. Sprinkle one cup of shredded cheese over the dough, leaving a 1‑inch border.
Spoon the cooled sloppy‑joe mixture over the cheese, then sprinkle remaining cheese on top.
Fold the long sides of the dough toward the center, overlapping slightly to seal the log. Tuck the short ends under. Cut 4‑5 slits on top for steam vents. Brush the top with melted butter.
Bake for 15‑20 minutes, until crust is golden brown and crisp. Let rest 5 minutes, then slice and serve warm.
Notes
Be sure the beef mixture is cooled slightly before assembling, or the dough may become soggy or tear. :contentReference[oaicite:0]{index=0}
Don’t overfill the dough log, and seal the edges well to prevent leakage. :contentReference[oaicite:1]{index=1}
Leftovers can be wrapped and stored in the fridge for up to 3–4 days. :contentReference[oaicite:2]{index=2}
Use your favorite cheese — Colby melts beautifully, but cheddar, pepper jack or a blend work too.
