Stuffed Sloppy Joe Bombs elevate the beloved American sandwich into a bite-sized, hand-held delight—perfect for lunches, snack time, or game-day gatherings. These bombs start with a seasoned Sloppy Joe filling—ground beef simmered with garlic, onion, bell pepper, tomato paste, ketchup, Worcestershire sauce, and spices—wrapped securely in biscuit dough. Baked until golden, each one holds a warm, saucy centre encased in flaky, buttery dough. They’re easy to make, customizable, and ideal for feeding a crowd or packing into lunchboxes. Whether made with refrigerated biscuit dough or crescent rolls, these Sloppy Joe Bombs transform a messy meal into a tidy, satisfying treat that both kids and adults adore.
Stuffed Sloppy Joe Bombs: A Savory, Handheld Twist on a Classic
- Total Time: 35 minutes
- Yield: 8 stuffed bombs
- Diet: Halal
Description
Stuffed Sloppy Joe Bombs are soft biscuit rolls filled with a savory sloppy joe mixture and melted cheese, baked until golden brown. Perfect as a fun appetizer, snack, or dinner option.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1/2 cup ketchup
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can refrigerated biscuit dough (8 biscuits)
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil or melted butter (for brushing)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, cook ground beef and diced onion until beef is browned and onions are soft. Drain excess fat.
- Add ketchup, tomato paste, Worcestershire sauce, brown sugar, garlic powder, salt, and pepper. Stir and simmer for 5 minutes until thickened. Remove from heat and let cool slightly.
- Flatten each biscuit dough round and place about 2 tablespoons of the sloppy joe mixture in the center.
- Top with shredded cheddar cheese, then fold and pinch edges to seal into a ball.
- Place seam-side down on the prepared baking sheet. Brush tops with olive oil or melted butter.
- Bake for 15–18 minutes, or until biscuits are golden brown.
- Serve warm, optionally with extra sloppy joe sauce for dipping.
Notes
- You can substitute ground turkey or chicken for beef.
- Shredded mozzarella or pepper jack can be used instead of cheddar for a different flavor.
- Best served fresh, but can be reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack, Main Dish
- Method: Baking
- Cuisine: American
ingredients
- Ground beef — forms the hearty, flavorful core.
- Garlic — adds aromatic depth.
- Green bell pepper — brings freshness and a mild crunch.
- Yellow onion — delivers sweetness and savory dimension.
- Tomato paste — intensifies tomato flavor.
- Ketchup — lends sweetness and saucy consistency.
- Worcestershire sauce — adds rich umami.
- Light brown sugar — balances savory with a hint of sweetness.
- Chili powder, dry mustard, smoked paprika — layer in smoky, tangy, and mildly spicy notes.
- Refrigerated buttermilk biscuit dough — becomes the golden, flaky wrapping. Food Network
- Egg (beaten) — brushed on dough for glossy, golden finish.
- Nonstick cooking spray — ensures dough doesn’t stick to the mini muffin tin.
- Optional crescent roll dough or frozen dinner roll dough — alternatives that offer different textures and ease.
directions (Step-by-Step Cooking Instructions
- Prepare the Sloppy Joe filling: In a skillet over medium-high heat, cook the ground beef, stirring to break it up until browned and dry (about 3–4 minutes). Add garlic, bell pepper, and onion, cooking until softened (about 4 minutes). Stir in tomato paste, cooking for 1 minute. Add ketchup, Worcestershire sauce, brown sugar, chili powder, dry mustard, paprika, and ½ cup water. Simmer until the sauce is slightly reduced, then allow to cool to room temperature.
- Freeze the filling: Spoon 1 to 1½ tablespoons of the cooled filling into each cup of a 24-cup mini muffin tin (sprayed with nonstick cooking spray). Freeze until firm—about 1 hour.
- Wrap the bombs: Preheat your oven to 375 °F. Working with one tube of biscuit dough at a time to keep it cold, separate rounds (you’ll need 12 for 24 bombs). Split each round horizontally and flatten into 3½-inch circles (edges thinner than the middle). Place a frozen filling puck in the center, then fold the dough over and pinch to seal completely. Re-freeze if too soft.
- Bake: Place the bombs seam-side down on a parchment-lined baking sheet, brush with beaten egg, and sprinkle with paprika. Bake for about 20 minutes, until the dough is golden and the filling is warmed through.
- Alternative assembly: Optionally, you can use crescent roll dough or pretzel-style frozen dinner roll dough, adjust shaping accordingly, and even boil in baking soda water before baking for a pretzel texture.
Servings and timing
- Yield: Makes 24 bombs, as per the Food Network version.
- Active prep time: Approximately 40 minutes (excluding freezing time).
- Total time: Around 2 hours 10 minutes (including freezing and baking).
storage/reheating (Variations and Customizations
You can easily adapt the recipe to suit preferences or circumstances:
- Storage: Store in an airtight container. Refrigerate for up to 5 days (using pretzel dough version) or freeze baked bombs for up to 2 months.
- Reheating: Reheat in the oven until warmed through; microwaving works but may soften the crust.
- Dough alternatives: Use crescent rolls (quickest), buttermilk biscuits (classic), or pretzel dough (for game-day flair).
- Cheese insertion: For extra indulgence, add a cube of cheese inside before sealing—especially popular in pretzel-style bombs.
- Flavor twists: Try using ground turkey, adding more heat (jalapeños, hot sauce), or customizing spice blends. Also, for holidays, shape bombs using specialty pans (like skull molds) for themed presentations.
- Prep ahead: Assemble and refrigerate (or freeze) before baking, then bake when needed. Great for parties or busy weeknights.
FAQs
1. Can I use crescent roll dough instead of biscuit dough?
Yes, crescent rolls work well and make assembly quicker—use them the same way, and bake for about 12–14 minutes.
2. Can I add cheese inside the bombs?
Absolutely—many versions feature a cheese cube or shredded cheese inside for ooey, gooey bites.
3. What if I want a pretzel-style exterior?
Use frozen dinner roll dough and briefly dip the formed bombs in baking-soda water before baking for that pretzel-like crust.
4. Can I make these ahead of time?
Yes—assemble and refrigerate (or freeze) them. Bake straight from the fridge or freezer when ready.
5. How long do they keep?
In the fridge, up to 5 days; in the freezer (baked), up to 2 months.
6. Can I use ground turkey instead of beef?
Yes—ground turkey is a lower-fat alternative and works well in the filling.
7. How much filling per bomb?
Use about 1 to 1½ tablespoons of Sloppy Joe filling per bomb.
8. Any tips for sealing the dough?
Keep filling cool or frozen, stretch dough evenly, and pinch edges securely. Re-freeze if the dough softens.
9. What dipping sauces go well with these?
Serve with extra Sloppy Joe sauce, cheese sauce, ranch, or even mustard for dipping.
10. Are these kid-friendly?
Definitely! Their hand-held size, cheesy center, and fun presentation make them a kid favorite.
Conclusion
Stuffed Sloppy Joe Bombs are a creative and satisfying transformation of a classic comfort food—turning saucy, handheld goodness into a tidy, portable snack. Whether you prefer quick crescent roll versions, the rustic biscuit style, or a fancy pretzel twist, these bombs are customizable, generator-friendly, and perfect for feeding crowds or packing lunches. With minimal prep, flexible ingredients, and potential for creative variation, they’re a delightful recipe to keep in your repertoire.
Let me know if you’d like a printable recipe card or adjustments to suit dietary needs!
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