ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Neat Sloppy Joes

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 20 mins
Cook time 40 mins
Yield Yields: 8 sloppy joes


  • 1 tablespoon olive oil
  • 1 medium carrot, finely chopped
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, chopped
  • 8 ounces lean ground turkey
  • 3 tablespoons tomato paste
  • 2 tablespoons packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 1/2 teaspoons chili powder
  • 3/4 cup low-sodium chicken broth
  • Salt
  • 1 14-oz. package refrigerated pie crusts

Nutrition Information

  • calories 328
  • fat 21 g
  • satfat 5 g
  • protein 9 g
  • carbohydrate 28 g
  • fiber 3 g
  • cholesterol 22 mg
  • sodium 489 mg

How to Make It

  1. In a large nonstick skillet, warm oil over medium heat. Add carrot and onion; cook, stirring, until tender, 8 to 10 minutes. Stir in garlic; sauté for 1 minute. Increase heat to medium high. Add turkey and cook, stirring and breaking up meat, until browned, about 5 minutes. Add tomato paste, brown sugar, Worcestershire and chili powder. Cook, stirring, for 1 minute. Stir in broth, reduce heat and simmer until thickened but still saucy, about 4 minutes. Season with salt. Transfer mixture to a plate; let cool to room temperature.

  2. Preheat oven to 425°F; line a large baking sheet with parchment. Cut both sheets of dough into quarters so you have 8 wedges. Divide filling evenly among pastry wedges, spooning filling on half of each wedge, from the curved edge toward the tip. Moisten edges with water and fold in half; pinch edges to seal. Crimp edges with tines of a fork, if desired. Place on baking sheet and bake until dough is golden brown and filling is hot, about 20 minutes. Serve hot, or let cool, cover and refrigerate until ready to pack for lunch.

Back to School Special