Sloppy Joes Pizza Rolls

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias

Tidy Joes

Sloppy Joe Pizza rolls are the perfect thing to serve to a crowd of grown hungry men or messy kids. They have all of the wonderful nostalgic sweet flavors of a sloppy joe, but are carefully wrapped up in a pizza roll ball. In other words, delicious Sloppy Joes without the sloppy!

Sloppy Joes Rolls

For this recipe I made homemade pizza dough. Pizza dough is extremely easy to make, especially if you have a heavy-duty mixer. If you are short on time, store-bought pizza dough will work too. Did you know that if you pour a little bit of cold water into your hot oven after you put the rolls in, that it creates a steam that will make your crust crunchy and delicious? I always use this step when making any sort of bread and it results in a Paris Bakery Style Crust!


While strolling through Walmart and contemplating what to make for the afternoon game, I saw these gorgeous bell peppers, and knew they had to be included. I love adding bell peppers to my Sloppy Joes because it adds a little extra sweetness and crunch. I also picked up a can of MANWICH and RO*TEL, and was on my merry way.

Diced Peppers

Once home I quickly made the dough and the filling. To assemble the rolls, you want to first divide your dough into 9 equal parts. You should also spray your 9×9 inch baking pan with non-stick cooking spray.Next you will want to flatten the dough.

Making Tidy Joes

Place about a tablespoon of filling in the center of the flattened dough.

Making Tidy Joes 2

Carefully pull edges up and over filling. Pinch together and place seam down in the pan.

Making Tidy Joes 3

Allow rolls to raise again for about 15 minutes.

Making Tidy Joes 4

Once ready to bake, brush with olive oil and sprinkle with sesame seeds.

Sloppy Joes Pizza Rolls

So, if you are looking for a easy and delicious game day recipe that brings all the boys to yard, this is it! Enjoy!

Sloppy Joes

Sloppy Joes Pizza Rolls

  • Pizza Dough
  • 2 teaspoons active instant yeast
  • 1 1/8 cups lukewarm water
  • 2 tablespoons olive oil
  • 3 cups All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 1 tablespoon olive oil
  • 1 pound hamburger meat
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely diced
  • 2 bell peppers, chopped
  • 1- 15 ounce can MANWICH
  • 1 small can RO*TEL diced tomatoes & green chilies, drained
  • More olive oil for brushing rolls
  • Sesame Seeds

Combine all of the ingredients in a bowl and knead until it forms a ball and the ball no longer sticks to the sides of the bowl.

Lightly grease a large bowl and place pizza dough ball in. Cover with a damp towel and allow to double it size, approximately 30-40 minutes.

While dough is rising, make the filling.

Brown hamburger meat in a large pan with a tablespoon of olive oil.

Dice peppers and garlic into small pieces.

Once meat is brown, strain it and set aside.

Quickly sauté you peppers and garlic in the same pan with a tablespoon of olive oil, until peppers are slightly soft, about 5 minutes.

Once peppers are done, add meat back to the pan.

Pour in one can of MANWICH and one can of drained RO*TEL into the pan.

Mix sauce, meat, and vegetables and simmer for 5 minutes.

When done, remove from heat and allow to cool before filling the pizza dough.

Once dough has doubled in size, punch down.

Preheat oven to 350 degrees and lightly grease a 9x9 baking dish.

Divide dough into 9 pieces.

Lightly flatten each piece and place a spoonful of filling in each center.

Bring the edges up and over the filling and pinch the sides together.

Place roll pinch side down in the pan, and repeat with the remaining 8 rolls.

Allow rolls to sit and rise again for about 15 minutes.

Brush rolls with olive oil and sprinkle with sesame seeds.

Bake rolls for 20-25 minutes or until they have browned.

Enjoy immediately.

Walmart Sloppy Joes

Greek 7 Layer Dip

Greek 7 layer Dip

Cheesy, greasy football food is great, but you sometimes just want to munch on something healthy. Especially if you are still adhering to your New Year’s resolutions!

Hummus 7 Layer Greek Dip

This dip is the perfect companion to pita chips or fresh veggies. It has a layer of Sabra Greek Yogurt Dip, grilled marinated artichokes, fresh peppers, Kalamata olives, lemon cucumbers, Sabra Hummus, and fresh chopped parsley. It is full of flavor and crunch, without all of the excess calories!

7 layer dip ingredients

Sabra has a game day perfect promotion going on right now. If you purchase two Sabra products and two Stacy’s Pita Chips you will receive a $5 gift card. I love getting paid to eat great food! Visit Dip Zone for more information.

Football Food- Greek 7 layer dip

What I love most about this dip is that it is served in individual cups. No need to worry about kids double dipping here! These dips can easily be prepared the day before Game Day. Considering that Sabra is the official Super Bowl Dip Sponsor, these mini dips are a must have on your game day menu. Enjoy!

Greek 7 Layer Dip Super Bowl Grub!

Greek 7

This year, serve this healthy and delicious dip at your Game Day Party!

  • 1 tub of Sabra Hummus
  • 1 tub of Sabra Greek Yogurt Dip
  • 1 jar of marinated artichokes, chopped
  • 1 jar pitted Kalamata olives, chopped
  • 1 cup chopped cucumbers
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chopped peppers (or jarred marinated peppers)
  • 1 cup chopped parsley
  • Veggies and pita chips for serving

In a small bowl combine chopped cucumbers, lemon juice, salt, and pepper. Stir to combine.

Using small plastic cups, layer each ingredient into the cup.

Top cups off with fresh parsley.

Refrigerate until serving.

Serve with fresh veggies and pita chips

Makes 8 individual dips

This is a sponsored post. Thank you for supporting all of The Seaside Baker’s fabulous sponsors!

Snack Stadium and Carne Asada Nacho Bites

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDayGlory #CollectiveBias

Snack Stadium

This year we created two bucket lists, one for the family and one for One of the items on my blog’s bucket list was to create a snack stadium. Year after year I would search them up on Pinterest, but somehow never got around to making it.

Snack Stadium Essentials

As you can see, I finally did it! It was so much fun to make and even better to eat! I had a field day at Walmart purchasing SNICKERS®, Skittles®, Pepsi™, and all of the other fun things that we incorporated. After putting together the stadium and photographing it, I let called in the family. As they were assembling their candy and ice cream filled Pepsi™ floats I overheard my teen tell the other kids how lucky they were to have such a cool mom. How sweet was that ?!?

Snack Stadium Foundation


Snack Stadium Seats


Snack Stadium Seats 2

To assemble the stadium, I started with a tablecloth of fake grass that I picked up a the hardware store for under $6. I have used this “tablecloth” for countless football themed parties and it always adds so much to the decor. For the stadium seating, I used desktop organizers. They added the perfect height and stadium seating feel.

Ice CreamFlat Ice Cream Field


Sweet Snack Stadium

I wanted my snack stadium to be more of an ice cream sundae/float bar, so all of the fixings were mainly chocolatey or fruity. For the stadium’s field, I filled a medium sized metal tin full of ice cream. I then covered it with green dyed coconut and drew the field lines with frosting. For the players I used Skittles®. For the field goals, I simply used cut paper straws and glue.

Touchdown Snack Stadium

Now since I have so much going on before our annual Big Game football party this year, I decided to make the party a potluck. I know, gasp, right! So the only thing I will be in charge of is making this stadium and an appetizer. For the appetizer I wanted something bite sized but filling at the same time.

Carne Asada Nacho Bites

As soon as I saw the TOSTITOS® Scoops, I knew that some carne asada bites were in order. The scoops make the perfect little bowl to hold pieces of grilled carne asada and make delicious one bite snacks.

Carne Asada Bites

To make the individual carne asada nachos, I sliced the meat into tiny chunks. If you are making the carne asada yourself, here is a great recipe. I then placed a few pieces into the cups and topped it with cheese. Finally, I garnished the bites with sour cream, TOSTITOS® Chunky Salsa, guacamole, and chopped fresh cilantro.

Pepsi Floats

We finished the afternoon off with some candy filled Pepsi™ floats. My husband had a soda float on his first trip to the states, and his since loved it! Needless to say he was stoked when I told him what we were making. To make the floats, simply combine two scoops of ice cream in a cup, fill it with whatever candy you would like and top it with Pepsi™. Yum!!!

Ice Cream Snack Stadium

For more fun recipes and snack stadium ideas, gohere! Go Team!

walmart snack stadium

Carne Asada Nacho Bites

This is a great bite sized Game Day Appetizer

  • 2 cups finely chopped cooked carne asada meat
  • 1 cup shredded cheese
  • 3/4 cup sour cream
  • 3/4 cup TOSTITOS® Chunky Salsa
  • 3/4 cup guacamole
  • 1 bag TOSTITOS® Scoops
  • 1/4 cup fresh chopped cilantro

Place all TOSTITOS® Scoops on a large serving tray.

Place a few small pieces of meat in each cup.

Sprinkle the meat with cheese.

Mix sour cream and TOSTITOS® Chunky Salsa and place a small dollop on each chip.

Place a dollop of guacamole on each chip.

Sprinkle chips with chopped cilantro and extra cheese if desired.

Lemon Poppy Seed Bundt Cake

Lemon Bundt Cake

If you have been following my blog for some time then you know that I start planning, prepping, and celebrating the holidays earlier than most.  It usually begins in August when I light my winter scented candles and start listening to Christmas music. I am in full blown Christmas prep the day after Halloween. However, once Christmas is over, I am done. As soon as the kids open their gifts, I am itching to take down the decorations. With exception of one year, I wait until the 26th.

Lemon Poppy Seed Bundt Cake

Come the 26th I want to begin spring cleaning. The candle scents change to “clean linen” and the flavor profiles in my dessert shift to citrus. Considering we have about 10 citrus trees bursting with fruit, that’s not hard. I literally crave everything (from the cleaning products to the food) that is fresh smelling.

Sliced Lemon Poppy Seed Bundt Cake

So it is without surprise that my first recipe of the year is this Lemon Poppy Seed Bundt Cake. This cake is studding with lemon juice and rind in the cake, syrup, and glaze. It has the most wonderful citrus flavor and combines perfectly with the poppy seeds.

Tangy Yet Sweet Lemon Poppy Seed Bundt Cake

This cake is the perfect companion to a hot cup of coffee and a great way to begin ushering in longer and warmer days…at least in my opinion. Enjoy!

Lemon Poppy Seed Bundt Cake

A tangy sweet lemon poppy seed bundt cake that is sure to brighten your day!

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 and 1/2 tablespoon grated lemon peel
  • 1/4 cup poppy seeds
  • Icing:
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon freshly grated lemon peel

Preheat oven to 350 degrees. Generously spray a 10-12 cup bundt pan with non stick cooking spray.

Sift flour, baking powder, and salt into a bowl and set aside.

In the bowl of your electric mixer, beat together butter and sugar until light and fluffy, around 4 minutes on medium high speed.

Add eggs, one at a time, throughly mixing before adding the next egg.

Beat in lemon juice and vanilla extract.

Alternately add flour and buttermilk (about 3 times each) mixing until just combined.

Stir in lemon peel and poppy seeds.

Pour batter into prepared bundt pan and place in preheated oven.

Bake for 60-70 minutes or until a knife is inserted and comes out clean.

When cake is done, allow to cool for 10 minutes then flip the pan over to remove the cake and allow to cool completely.

To icing combine the powdered sugar and lemon juice until smooth. Stir in lemon peel.

Pour over cake and serve.

Chocolate Almond Truffles

Happy New Year friends! I hope everyone had a wonderful evening and a wonderful start to 2016!

Chocolate Almond Truffles

We spent the evening creating a 2016 bucket list. While not all of the 27 items may come to fruition, we are going to do the best we can to complete everything. That means that this year will be full of good food, fitness goals, and lots and lots of travel! We are set on creating memories with the kids over anything else.

Almond Chocolate Truffles

Another goal of mine is to teach my teen how to cook. Within four short years he will be heading off to college, a thought that gives me goose bumps. I want him to know and understand life essentials before he goes. Since the kid has a massive sweet tooth, and it was New Year’s Eve, we decided to make these decadent Chocolate Almond Truffles. This recipe could not get much easier. While I will be teaching him how to make actual meals, it is also important to have a few dessert recipes up your sleeve too!

Roasted Almond Chocolate Truffles

Just 4 simple ingredients make up these decadently rich chocolate bites. Since we love pairing Blue Diamond Almonds with chocolate, we not only put them in the truffle mixture, but also coated some of them in it too!

Blue Diamond Almonds

These chocolate almond truffles were the perfect bite to ring in the New Year with. They would also be the perfect homemade recipe for your special someone come Valentine’s Day. I know I know, but you can never think too far ahead 😉

Decadent Chocolate Almond Truffles

Chocolate Almond Truffles

A simple and delicious dessert that is sure to make everyone swoon.

  • 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
  • 1/2 cup of heavy whipping cream
  • 1 teaspoon of vanilla extract
  • 1/2 cup finely chopped Blue Diamond Roasted Almonds
  • Optional Coatings:
  • Cocoa powder
  • Finely Chopped Blue Diamond Roasted Almonds
  • Toasted Coconut

In a small, heavy saucepan bring the heavy whipping cream to a simmer.

Place the chocolate in a separate bowl. Pour the hot cream over the chocolate, add the chopped almonds and vanilla, and allow to stand for a few minutes then stir until smooth.

Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid.

Once chilled and firm, prepare a small dish of cocoa powder, chopped almonds, and/or toasted coconut.

Use a Tablespoon-sized scoop to scoop out small balls, then use your hands to gently but quickly roll/form the chocolate into balls.

Roll balls into the coating.

Enjoy truffles immediately or store in the refrigerator in a air tight container for up to one week.

This post is sponsored by Blue Diamond Almonds. Thank you for supporting the companies that help make The Seaside Baker possible!

Arancini- Italian Rice Balls

Rice Balls

I hope everyone had a wonderful Christmas! I took a much needed blogging break and focused on the family. We focused on family traditional recipes in the kitchen and ate our hearts out!

Italian Rice Balls

One of the recipes that I have been meaning to share are these Arancini or Italian Rice Balls. They have been apart of our Christmas and New Years spread my entire life. My aunt always makes them, but considering that they only last about 5 minutes (everyone runs to that plate first), my family and I have taken over the tradition and make a fresh batch for New Years.


These Italian Rice balls begin with a cheesy delicious risotto. The Arborio rice is lightly browned in a stick of Plugrá’s finest European Style Butter, then soaked in white wine and chicken stock. Once the rice is tender, it is mixed with fresh parmesan cheese, finely chopped parsley, and eggs.

Arancini- Italian Rice Balls

Once cooled, the rise is formed into balls with a cube of mozzarella cheese, dipped in more egg, and finely rolled in Italian bread crumbs. We fry the balls in oil then serve them with a side of marinara sauce.

Frying Rice Balls

They truly are the perfect appetizer to ring in the New Year! Because New Year’s Eve is also our wedding anniversary, we follow the rice balls with either a traditional Swiss Raclette meal or beef wellington. It is always a beautiful meal full of family, wine, and lots of laughter.

Rice Balls and Marinara Sauce

What are your New Year’s Eve traditions?

Arancini- Italian Rice Balls

A holiday family tradition, these rice balls have graced our tables for as long as i can remember!

  • 8 tablespoons Plugrá unsalted butter
  • 1 medium onion, finely diced
  • 3 garlic cloves, finely dices
  • 2 cups Arborio or medium grain rice
  • 1 cup dry white wine such as Chardonnay
  • 5 cups hot chicken broth
  • 1 tsp salt and freshly ground pepper
  • 1/3 cup fresh Italian parsley, finely chopped
  • 1 cup shredded parmesan cheese
  • 2 eggs
  • 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
  • 1 cup Italian bread crumbs
  • 3 eggs
  • 2 cups vegetable oil

Melt butter in a large pot, pour in uncooked rice, garlic, and onions and cook for 2 minutes.

Pour in wine until wine and stir until it evaporates.

Begin stirring in hot chicken broth until rice is tender. Cook rice uncovered.

Add salt and pepper.

When rice is cooked take off heat, mix in cheese and parsley.

Allow rice to cool for about 10 minutes, then mix in 2 eggs.

Chill rice in refrigerator for 2 hours or overnight.

To form the balls, take approximately 2 tablespoons of the rice mixture, place in hand and form a small cup.

Place a mozzarella cube in the center of the rice cup.

Add 1 teaspoon of the rice over the cheese cube and roll into a firm ball.

Roll the rice ball in the remaining eggs and then roll that into the bread crumbs.

Heat vegetable oil to 350 degrees F. Deep-fry rice balls until browned, then place on a paper towel lined plate.

Serve hot or at room temperature with a side of marinara for dipping!

Pistachio Pomegranate Cupcakes

Pistachio Pomegranate Cupcakes

Lately, there have been a lot of baked goods coming out of our kitchen. We have made dozens of cookies and cakes for the holidays and parties. My family always gets frustrated with me because usually when I bake the items are generally sent away immediately.

Winter Pistachio Pomegranate Cupcakes

This past weekend, my husband begged me for something sweet. Since we are all trying to watch our diet, I wanted to make something for them to enjoy, but not chock full of calories.

Zing Baking Blend

After polling what everyone wanted, we decided on some cupcakes. In an effort to make them lighter than usual, I used Born Sweet® Zing™ Baking Blend which is made with stevia leaf extract and pure cane sugar and has only 5 calories per serving! Zing™ Stevia Sweetener products are made with only real ingredients—nothing artificial and they bake and brown like regular sugar!

Low sugar Pistachio Pomegranate Cupcakes

The end result was a delicious vanilla cupcake studded with chopped pistachios and fresh pomegranates. We frosted the cupcakes with a light cream cheese frosting that I found on the Zing™ website and added more pistachios and pomegranate seeds. The cupcakes were beautiful and delicious! They would make a beautiful addition to your holiday table this season!

Delicious winter cupcakes studded with pistachios and pomegranate seeds

Pistachio Pomegranate Cupcakes

A delicious low calorie cupcake that everyone can enjoy!

  • 2 sticks softened unsalted butter
  • ¾ cup Zing™ Baking Blend
  • 2 teaspoons vanilla bean paste or regular vanilla
  • 2 whole eggs
  • 3 egg yolks
  • 2 ½ cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk or light greek yogurt, room temperature
  • ½ cup chopped roasted pistachios
  • ½ cup pomegranate seeds
  • Frosting:
  • 8 oz. Neufchatel cheese, room temperature
  • 1/4 cup Zing™ Baking Blend
  • 2 tablespoons fat-free, plain Greek yogurt
  • 1 teaspoon almond or vanilla extract
  • ¼ cup chopped pistachios
  • ¼ cup pomegranate seeds

Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.

In a separate bowl, combine flour, salt, baking powder and soda and mix.

In your mixer fitted with the paddle attachment, blend butter, Zing Baking Blend and vanilla at medium speed until pale and fluffy.

Add eggs, one at a time, scraping the bowl after each addition.

Reduce speed to low and add a cup of flour followed by 1/3 of the buttermilk or yogurt.

Repeat this 3 times, until you have incorporated all the flour and buttermilk(or yogurt).

Fold in chopped pistachios and pomegranates.

Fill cups with cupcake batter 2/3 full and gently tap on counter to remove air bubbles.

Bake cupcakes for 15-17 minutes or until toothpick is inserted and comes out clean.

Allow to cool completely before frosting.

To make the frosting:

Beat all ingredients until fully combined.

Pipe frosting onto cupcakes and sprinkle with chopped pistachios and pomegranate seeds.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.