Let me start off with a big WELCOME to the new WhitneyBond.com! I’m so excited that you’re here 🙂
If you’ve been visiting LittleLeopardBook.com for the last 4 years you might have noticed that over the weekend the website began redirecting all LLB links to WhitneyBond.com and the header on the website changed from “LittleLeopardBook.com – Cooking Secrets of Whitney Bond” to “WhitneyBond.com – Traditional Recipes With A Bond Girl Twist!”
I wrote a post last week talking all about the rebranding and I’m so excited that it’s all happening now!
Just in case you missed the post, don’t worry, nothing is changing except for the name! You can still expect delicious new recipes coming at you every week on WhitneyBond.com, starting with these scrumptious Sloppy Joe Pizza Rolls, combining two of my childhood favorites!
This recipe took a couple of tries to perfect (you’ll see three lessons I learned throughout the recipe post!), but was well worth the time and effort to make it an absolutely amazing first recipe post on the new WhitneyBond.com!
With a lot of my friends posting pictures of their kids going back to school the last couple of weeks, I thought, what better time to post a recipe that I know kids will love!
The Sloppy Joe Pizza filling is so incredibly delicious, wrap it up in warm, flakey crescent roll dough with mozzarella and parmesan cheese, and you’ve got a real winner on your hands!
- 1 tbsp olive oil
- 1 cup onion (diced)
- 2 cloves garlic (minced)
- 1 lb ground beef
- 1 cup roasted red peppers (diced)
- 3 cups pizza sauce (← click link for homemade recipe)
- 2 cans crescent roll dough
- 2 cups mozzarella cheese (shredded)
- ½ cup parmesan cheese (grated)
- ½ cup fresh basil (chopped)
Preheat the oven to 375° F.
Add the olive oil to a large skillet over medium-high heat. Saute the onions for 5-6 minutes. Add the garlic and saute for an additional minute. Add the ground beef and cook through. Drain any grease from the ground beef then stir in the roasted red peppers and pizza sauce.
Reduce the heat on the stove to low and simmer for 15 minutes.
Remove from the heat and cool completely before preparing the pizza rolls.*
*Lesson #1 I learned from making this recipe multiple times: If the sloppy joe filling is hot, it heats up the crescent roll dough and makes it very difficult to wrap around the mixture without tearing.
You can place the sloppy joe filling in the refrigerator and it will be cool within 10-15 minutes. You can also prepare the sloppy joe mixture ahead of time, say in the morning, let it chill for a few hours in the refrigerator then roll it into the pizza rolls for dinner that evening, breaking up the prep time.
Once the sloppy joe filling is cool, spread the crescent roll dough out onto parchment paper and press the perforations together.
Cover each roll of dough in a thin layer of sloppy joe mixture.*
*Lesson #2: If there’s too much filling, they won’t roll up or cook properly, so only use the amount of filling needed to create a thin layer on each roll of dough.
Top with the mozzarella, parmesan cheese and fresh basil.
Roll the dough up slowly and carefully to keep the filling intact.
Slice the rolls in 1 inch sections.
Place the rolls in a baking dish.
*Lesson #3: Give these rolls some space to expand while baking! If you pack them too tightly into a baking dish, instead of Sloppy Joe Pizza Rolls… you’ll just get a sloppy looking casserole!
Bake the rolls for 25-30 minutes.
Now you have the perfect dinner that kids and adults will love! I can attest for both because what kid doesn’t like sloppy joes and pizza rolls, and I’m an adult (most of the time 😉 ), and I loved them!