Any thing like a meat in pastry have been around since forever.
Hand pies
Pasties
Turnovers.
Even a biscuit sandwich of today.
Seems humans been wanting take out forever.
Runza was the first thing I thought of when I saw the OP. It really sounds like what they want is something like a runza, but with sloppy joe filling.
Possibly pertinent to the OP’s question, how do they get the filling into a runza? Do they hollow out a bun and fill it, or do they wrap the filling in raw dough and bake it? @Disinfectus’s anecdote makes it sound like the latter.
Random musing: Are Hot Pockets essentially just runzas with non-traditional fillings? I don’t think I’ve had a Hot Pocket since college, so I don’t remember what the crust was like. Maybe more like a calzone. But I guess (Like @Beckdawrek posted while I was composing this post) runzas, calzones, Hot Pockets, etc. are all the same general kind of thing even if they go by different names.
Probably closer to a calzone. Different Hot Pocket varieties do have different crusts, but the ones I used to eat were usually some sort of a pastry crust, rather than bread-y.
I believe I’ve seen a sloppy Joe hotpocket.
Seems familiar.
Well, you got,
Burritos
Tacos
Uncrustables
Steak and kidney pie.
Pizza rolls.
Yep, meat encrusted in a dough or bread of some sort has been around.
No reason you can’t make your own version.
Nobody claimed otherwise.
That’s what I’m wondering about; how long before it soaks through? Or do you make the sloppy joe mix less “wet”?
I never said anyone claimed it.
I meant, meat in pastry or bread is not a new concept, by no means.
And the OP should try it.
Yes, meat juices gonna soak through.
I wouldn’t let that deter me.
Does anybody bake bread wherein the dough is formed around heated tubes so the crust is on the inside? If not, I know my next invention.
That’s not a sloppy Joe.
Not if I do it first.
I’ll give you pittance if it goes viral.
(I do believe there are aluminum cones to make èclair pastry or something. Could be used off label.)
Mmmmm, my favorite bao buns ever were steamed ones filled with barbecued brisket, then left to warm on a hot plate until the bottoms were crispy. Would totally work with a sloppy joe mix.
We used to have these in school, but someone called them “messy joes” and some people called them “manwiches”, but there used to be a canned sauce called “manwich” which I haven’t seen for years. I guess its another form of the loose-meat (aka Maid Rites) sandwich with bbq sauce.
eta- they still make “manwich” sauce
I like Meat Pies. Sams Club used to sell them frozen. They were rectangles, about 4 inches wide and 6 in long. Perfect hand size. IIRC they took about 45 min to bake.
This is similar. You could use sloppy joe filling. I like hand-sized food that I can eat on the go.
Manwich is still a thing. Grandkids love it.
Too much sugar for me.
You mean how a jelly donut is filled, except using an un-sliced bun and sloppy joe meat?
I don’t see why not, except that you’d probably have to bake a more open-crumb bun for it to work best. Otherwise you’d risk blowing the bun out.
Grr…
Here I am in Texas, wanting to go visit Nebraska again just for a Runza.
Mark my words, if I ever strike it rich, I’ll be that asshole you read about flying his private jet into some small town just to have Runzas for lunch. Those things are delicious!
Is injecting the meat mix into an enclosed space just to avoid the “sloppy” part?
I have a feeling it will result in a much sloppier Joe.