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Pizza Joes with Zucchini Fries


Every time I make sloppy joes for the family, I get the same question: “Why are they called sloppy joes?” Good question. An internet search will give you several different answers. I prefer to stick with “because they're sloppy to eat.” Awesome answer, I know.

I never know if the kids will eat sloppy joes or not, even when I use a recipe that's been a hit before. This one is a slightly different twist on the traditional sloppy joes, borrowing pizza flavors. Everyone liked them, even the baby, except he didn't like the pepperoni.

The zucchini fries were a slightly different story. I thought they were really good, but everyone else preferred the zucchini crisps that I usually make. My mom made the zucchini fries a few days later, using some changes that I had suggested to her and I think they turned out better. The recipe below reflects those changes. I still think it's great, and I'll try it again at my house and see what my people think. :)

Pizza Joes
adapted from Taste of Home

1 pound ground turkey
1 recipe pizza sauce, prepared or 12 oz of your favorite pizza sauce
¼ cup mini pepperoni slices, or chopped pepperoni
6 burger buns
8 oz shredded mozzarella cheese

In a large skillet over medium heat, cook the ground turkey until no pink remains. Add the pizza sauce and pepperoni. Reduce heat to low and continue to cook until sauce is heated through. Add a few ounces of water if needed to adjust the consistency. Toast the burger buns if desired. Divide the meat sauce among the buns and top with cheese.


Zucchini Fries
adapted from Everyday Food

1 cup panko bread crumbs
1 cup grated Parmesan cheese
1 ½ tsp Italian seasonings
½ tsp garlic powder
¼ tsp paprika
¼ tsp kosher salt
¼ tsp ground black pepper
2 egg whites
2 medium zucchini, halved lengthwise and cut into wedges

Preheat oven to 425'F. Line a large baking sheet with parchment paper, and spray with cooking spray.

In a shallow bowl or pie plate, mix together the panko, Parmesan, and seasonings. In a separate bowl, lightly beat the egg whites. Dip the zucchini wedges into the egg whites and the coat in the bread crumb mixture, then place on the prepared baking sheet in a single layer.

Bake for 20-22 minutes or until brown and crispy. Serve with ranch dressing or marinara on the side for dipping.

Enjoy!  :)


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