25 Minute Dinner Sloppy Ottos
We’re gearing up for braces over here and while I was parked in the dentists waiting room last week I came across a recipe in a Taste of Home magazine for Sloppy Ottos. At first glance I was ready to flip on past until I saw the pretzel roll. Now I don’t know if you’ve encountered pretzel rolls before, but it you haven’t just think bigger mall pretzel and without cheese sauce, and you’re there. They’ve got everything a mall pretzel does except they’re bigger, a smooth, shiny exterior, fluffy insides, oh yeah.
So once I saw the pretzel roll I knew I needed a second glance, because a pretzel roll means you’re halfway to winning. Glad I slowed down for another look, Sloppy Ottos have got it all, in my book anyway. They’re not too terribly expensive to make, they’re full of veggies which makes them healthier, they actually taste good and best of all they take under 30 minutes to make.
Changing it up
The only thing I changed up with my recipe was to switch out a pack of our homegrown sausage for the store bought sausage called for in the original recipe, but use what you have available to you. I also mixed the cheese IN the meat mixture to make it hold together a little better, it’s still just sloppy enough though! But totally try them with the cheese on top, they’re great too.
- 1 pound pork sausage, you can use spicy or regular sausage
- 1 red sweet pepper, clean and chopped
- 1 onion, chopped--I used half a very large onion
- 1 1/2 cups sauerkraut, drained--rinse it if you prefer but that takes away a lot of the flavor
- 8 slices provolone, try Swiss or mozzarella if you'd prefer
- 12 slider size pretzel rolls, or 8 regular size--the slider size rolls come from Costco
- preheat the oven to 350˚
- fry off the sausage over medium high heat, drain
- reduce the heat to medium and add the chopped pepper, onion and the drained sauerkraut
- cook for 5-10 minutes or until the peppers are no longer crunchy, stirring occasionally
- meanwhile split the rolls and place the bottoms on a baking sheet
- once the peppers are cooked to your liking lay the cheese over the top of the mixture and let it melt slightly, stir to mix it in and then remove from the heat
- divide the mixture between the pretzel rolls, add a top bun
- then bake 4-5 minutes until the rolls are warmed and the cheese finishes melting
- serve while hot