Cheesy Sloppy Joes Puff Pastry Rolls

Ooeey gooey cheese and delicious sloppy joes stuffed in crisp and flaky puff pastry and topped with more cheese.

Ever since this Asian tummy laid its acid on sloppy joes, there was no turning back. It was truly love… and death (from the acid) at first sight.

And I’m all for making things from scratch. But there are a handful of things that I feel just aren’t worth my underused arm muscles’ time. For instance, roti. As in the oil drenched roti that requires flipping in the air. Too. Much. Trouble.

Puff pastry. Oh gawd.

Chill. Roll. Butter. Roll. Chill. Roll. Butter. Wait, whaaaaa? Where was I?

I can’t even remember the steps when I’m trying to type let alone if I had to make it.

So frozen pastry sheets it is. No judging guys. It’s a great day for non judgmental-ism.

So back to sloppy joes. I’m seeking out all possible ways to enjoy the heck of out this. One of these days I may even succumb to my Asian self and eat it with rice. Ick. Ok, maybe. We’ll see.

But today, we’re going to enjoy it with uber soft, flaky and crisp puff pastry… without the work of course. And why not add some caramelized onion and yes… cheese to go with it.

Ooeey gooey cheese and comforting sloppy joes stuffed in crisp and flaky puff pastry. Perfect for appetizers or snacks. Ahhh…. burp!

Tips:

1. Puff pastry is tricky. It needs to be always cold, thawed in the right manner, not over-handled, not over-pressed and can’t have too much (or too wet) filling or it will not puff properly. Work quickly but carefully. Even though we’re using frozen ones, much care is needed when handling them.

2. This is best served fresh to be able to enjoy light and crisp puff pastry. Refrigerate (after filling and rolling) if not baking right away. When ready to bake, just stick them in the oven. No need to bring it to room temperature.

Love sloppy joes? Then you’re going to love this Buffalo Sloppy Joes Tater Tots. Crispy on the outside, soft and fluffy on the inside tater tots, sweet and spicy buffalo sloppy joes and ooey gooey melting cheese.

If you haven’t already, check out my last post Char Kway Teow. One of the most popular street food in Malaysia, Char Kway Teow is smoky fried rice-noodles with lard, sausages and prawn cooked in just 5 minutes.

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Cheesy Sloppy Joes Puff Pastry Rolls

 

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Ooeey gooey cheese and comforting sloppy joes stuffed in crisp and flaky puff pastry.

Author: AiPing | Curious Nut

Recipe type: Appetizer or Snacks

Cuisine: Western

Serves: 20

Ingredients

• 2 (9" X 9") frozen puff pastry sheets, thawed according to package directions
• 1 egg, beaten
• 2 cups sloppy joes
• 1 - 2 cups shredded mozzarella
• 1 medium onion, diced and caramelized (see notes)
• 
  
• Sloppy Joes
• 1⅓ lb ground beef
• 1 large onion, finely diced
• 4 garlic cloves, finely minced
• 2 medium carrots, grated or finely diced
• 3 celery sticks, finely diced
• 1 large red pepper, finely diced
• 2 cans (15 oz) tomato sauce
• ¼ cup raw honey (or more if you like it sweeter)
• 3 tbs prepared mustard
• 3 tbs Worcestershire sauce
• 1½ tbs apple cider vinegar
• 1½ tsp chili powder (more if you like it spicier)
• Salt and black pepper to taste

Directions

Sloppy Joes

1. Over high heat, add a thin coat of oil in a pan and sear the ground beef. Set it aside.
2. Over medium high heat, in the same pan, add a thin coat of oil and fry the onions. Once soft, add the garlic. Once both have browned, add the carrots, celery and red pepper. Fry until they’re semi soft. Add the browned beef in. Stir to combine.
3. Add the tomato sauce, honey, mustard, Worcestershire sauce, apple cider vinegar and chili powder. Bring it to a boil. Simmer uncovered on medium low for 20-30 minutes or until it thickens and isn't too wet. Occasionally give it a stir. Keep a watchful eye towards the end so it doesn’t burn. Taste and adjust seasoning. This makes 5 cups but we only need ½-2 cups. Freeze the remaining or enjoy with buns - sloppy joe burger.

Rolls

1. Preheat the oven to 400 F. Prepare two baking sheets lined with parchment paper.
2. Lightly floured your work surface and gently unroll the puff pastry sheet. Leave ½" gap empty on the top and bottom of the sheet. Sprinkle cheese on the sheet. Using a rolling pin, gently roll the cheese into the puff pastry.
3. Add a thin layer of sloppy joe on the cheese. Some empty space is fine, don't overload or the pastry may not puff properly. Also, make sure filling isn't too wet or the pastry will become soggy. Top with some caramelized onion.
4. Carefully roll up the pastry sheet (do not roll too tight). Brush a little egg on the top ½" of the sheet and finish rolling. Seam side down, cut into ¾" wide and place them on the baking sheet leaving 1" gap between each rolls as they will expand. Press to loosen the rolls a little so the pastry can expand and cook when baking.
5. Brush the pastry with beaten eggs. Bake for 25 minutes or until almost browned to your liking. Sprinkle some cheese on top of the rolls and bake for another 5 minutes or until cheese has melted. Serve immediately.

Notes

To make caramelized onions:

1. Over medium high heat, heat 1 tbs oil. Add the onions and a pinch sugar. Once the onions start to soften, turn the heat to medium or medium low. Continue frying the onions. Low and slow is the way to go.

2. Every time the onions look like they’re starting to dry up, add some hot water. This does two things. One, helps cook the onions without adding more oil. Two, helps deglaze the pan which brings more flavor to the onions. Adding a pinch of baking soda adds color and thus flavor to the onions as well. Fry until the onions reached the color and texture you like.

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