Sloppy Joe Pie
Simple to make and loved by kids, this is one part sloppy joe sandwich and one part pot pie.
Simple to make and loved by kids, this is one part sloppy joe sandwich and one part pot pie.
- Carbohydrate 30.46 g
- Cholesterol 94.35125 mg
- Fat 30.760225 g
- Fiber 3.38799997329712 g
- Protein 28.672325 g
- Saturated Fat 12.432325 g
- Serving Size 1 1 Serving (266g)
- Sodium 793.31625 mg
- Sugar 27.0720000267029 g
- Trans Fat 4.03316375 g
- Calories 514 calories
Step-by-step
- Brown and drain ground meat.
- Combine with tomato sauce and seasoning.
- Set aside.
- Preheat oven to 400.
- Grease 9†x13†pan and press one package of rolls into the bottom of the pan.
- Add sloppy joe mix and sprinkle with cheese.
- Unroll crescent rolls onto wax paper and spread out to size of pan.
- Transfer dough layer to cover the pan.
- Brush with milk and bake for 20 minutes or until rolls are light brown.
Managing Moisture in the Pan
Can the pastry absorb excess fat without becoming sodden before the crust browns at 400 degrees Fahrenheit? Brown the ground meat thoroughly over medium-high heat, and drain any excess rendered fat in a colander before mixing in the tomato sauce and seasonings. If too much liquid remains in the skillet, the bottom layer of crescent dough will steam instead of baking properly, resulting in a dense, undercooked pastry layer beneath the filling.Structuring the Pastry Layers
Working with laminated canned dough requires precise handling to prevent tearing while transferring the top crust to a nine-by-thirteen-inch pan. Unrolling the second package of crescent rolls onto parchment paper or lightly floured wax paper allows you to press the perforations together securely before inverting the sheet over the shredded cheddar cheese. Brushing the top dough surface lightly with milk rather than heavy cream ensures an even, golden-brown finish after twenty minutes in the oven.Equipment and Thermal Control
Standard metal baking pans conduct heat faster than ceramic or glass alternatives, which directly influences the cooking time required for the bottom dough to set. Monitor the edges of the pastry closely around the fifteen-minute mark to prevent scorching, and allow the baked casserole to rest for ten minutes before slicing to let the tomato-based sauce stabilize.
