This post brought to you by Manwich. The content and opinions expressed below are that of Busy Mommy Media.
Some nights are just harder than others when it comes to getting dinner on the table. With 6 kids and a hectic schedule, finding the time to cook during the week can be a challenge. I grew up on Sloppy Joes and they’ve always been one of my favorites so I was excited when Manwich asked me to create a recipe for #ManwichMondays.
Sloppy Joes can be a bit of a gamble at my house though. They are a classic comfort food for me but they tend to make my kids angry. Like really, REALLY angry.
I mean, it’s kind of like a hamburger, right? Except everything falls out while you eat it. Cue the temper tantrum now.
I can tell them to eat the extra filling with a spoon but that’s apparently unreasonable. It’s a real problem.
So I set out to create an Unsloppy Joe recipe to make everyone happy. These Unsloppy Joes have all the great flavor of a Sloppy Joe but none of the mess. It’s the perfect weeknight solution!
- 1 T yeast
- 1 T sugar
- 1 1/2 cup warm water
- 1/2 cup olive oil
- 1 t salt
- 1 T Italian seasoning
- 4- 4 1/2 cups bread flour
- 1 pound hamburger
- 1 can of Manwich
Combine your yeast and sugar then pour the warm water on top. Let the mixture sit for 5 minutes.
When your 5 minutes is up, mix in the olive oil, salt, and Italian seasoning.
Slowly add your bread flour. I do this in my mixer and just set it to knead for about 5 minutes. The dough should be sticky but not so sticky that you can’t get it out of the mixing bowl.
Transfer your dough to a glass bowl, cover with a dish towel, and let it sit for about an hour until it doubles in size.
In the meantime, you can be preparing your filling. Cook your hamburger and mix in a can of Manwich.
We tried this recipe with three Manwich flavors: original, thick & chunky, and Bold. My favorite is the original because that’s what I grew up on but my boys loved the slightly, BBQ taste of the bold flavor.
After your dough has risen, roll it out and slice it into rectangles. I do this by slicing through the center horizontally with a pizza cutter then making vertical cuts to get the size I want. Keep the pieces kind of wide so that you can completely cover your filling. You don’t want these to leak.
Put a tablespoon of filling in the center of each piece of dough then wrap the dough around the filling and pinch the seams to seal.
Bake at 375º for about 15 minutes.
These reheat really well the next day (or if you want to make them early and just grab them for a dinner on the go on a busy day). I need to attempt to freeze them one of these days because I bet they would work nicely. My kids love them and they don’t have to deal with any of the mess of a traditional Sloppy Joe.