Tonawanda News — Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and green pepper. Cook for 5 minutes, stirring occasionally until softened. Add garlic and cook for 30 seconds, stirring. Add ground sirloin and break it up with a spatula. Cook until meat is no longer pink, about 5 minutes. Add salt, pepper, chili powder, mustard powder and Worcestershire sauce. Stir well. Add ketchup and cook until heated through.
In a large mixing bowl, combine bread mix with cheese, 2 tablespoons olive oil, two eggs, and 1/4 cup water. Mix with a fork until combined. The mixture will be lumpy. Dump mixture onto clean work surface and knead until dough is smooth and no longer sticky. Cut into eight equal pieces and roll them into balls.
Place a piece of parchment paper on work surface. Flatten one of the balls, top with another piece of paper and roll into a 6-inch circle. Place about ⅓ cup Sloppy Joe mixture onto half of the circle, leaving a ½ inch border. Fold the other half of dough over the filling, press edges together, sealing well. Place on baking sheet and repeat with remaining dough and filling.
Whisk remaining egg with 1 tablespoon of water. Brush tops of dough with mixture. Let dry for a minute, brush again and sprinkle with sesame seeds.
Bake 20 to 25 minutes or until crusts are golden brown.
Carol Kicinski is a gluten-free cook, magazine editor and blog writer. Find more of her recipes at www.simplygluten-free.com.Carol Kicinski is a gluten-free cook, magazine editor and blog writer. Find more of her recipes at www.simplygluten-free.com.