Sloppy Joe Pizza Sliders
Sloppy Joe Pizza Sliders
Appetizer

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Sweet pizza-style sloppy joes made with Don Pepino Pizza Sauce, topped with crispy pepperoni, mozzarella, and olives on buttery garlic rolls.

recipe

how to make
Sloppy Joe Pizza Sliders

Recipe Detail

Serves
12

Ingredients

Sliders: Pepperoni
24 slices
Sliders: Ground turkey
1 pound (or beef)
Sliders: Onion, minced
1/2 cup
Sliders: Green bell pepper, minced
1/2 cup
Sliders: Kosher salt
1 teaspoon
Sliders: Black pepper
1/2 teaspoon
Sliders: Garlic cloves, finely minced
2
Sliders: Don Pepino Pizza Sauce
1 (14.5 oz) can
Sliders: Brown sugar
3 tablespoons
Sliders: Apple cider vinegar
2 teaspoons
Sliders: Italian seasoning
1 teaspoon
Sliders: Yellow mustard
2 tablespoons
Sliders: Shredded mozzarella
3/4 cup
Sliders: Black olives, sliced
1/4 cup
Sliders: Dinner rolls
1 (12-count) package
Topping: Butter, melted
4 tablespoons
Topping: Garlic powder
1 teaspoon
Topping: Parmesan cheese
2 teaspoons
Topping: Italian seasoning
1/2 teaspoon
Topping: Fresh parsley, chopped
1 tablespoon
  1. Step 1

    Bake pepperoni slices at 400°F for 7 minutes, then drain on paper towels.

    Sloppy Joe Pizza Sliders
  2. Step 2

    Cook ground turkey with onion, bell pepper, salt, and pepper, then stir in the garlic.

    Sloppy Joe Pizza Sliders
  3. Step 3

    Stir in Don Pepino Pizza Sauce, brown sugar, vinegar, Italian seasoning, and mustard; simmer 10 minutes until thickened.

    Sloppy Joe Pizza Sliders
  4. Step 4

    Heat oven to 350°F, split the rolls, and spread the meat mixture over the bottom halves.

    Sloppy Joe Pizza Sliders
  5. Step 5

    Add mozzarella, the crispy pepperoni, and olives, then bake 3-5 minutes until the cheese melts.

    Sloppy Joe Pizza Sliders
  6. Step 6

    Cap with the top buns, brush with the garlic-Parmesan butter, and bake 5-6 more minutes until golden.

    Sloppy Joe Pizza Sliders

People Have Opinions
About Their Sauce.

4.9

2,300+ REVIEWS

  • Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.

    — marie t., hackensack, nj

  • I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.

    — frank d., staten island, ny

  • We use it behind the counter at our shop. Consistent every batch, which matters more than people think.

    — angelo's pizzeria, newark, nj