Sloppy Jane Sliders
3 tablespoons extra-virgin olive oil
3 pounds ground turkey  
1 tablespoon garlic powder  
1 tablespoon onion powder  
1 tablespoon smoked paprika  
Kosher salt and cracked black pepper  
5 cloves garlic, grated  
2 green bell peppers, chopped  
1 large onion, chopped  
One 28-ounce can crushed tomatoes  
One 14-ounce can tomato puree  
1 cup ketchup  
1/4 cup packed light brown sugar  
3 tablespoons Dijon mustard  
2 tablespoons apple cider vinegar  
2 tablespoons Worcestershire sauce  
24 small potato rolls, lightly toasted
Instructions:
In a very large skillet set over medium-high heat, heat the oil. Add the ground turkey, garlic powder, onion powder and paprika, and sprinkle with salt and pepper. Cook, breaking up the turkey with a wooden spoon, until browned through, about 5 minutes. Add the garlic, bell peppers and onions, and season with salt and pepper. Cook until the vegetables soften, about 5 minutes.
Add the tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring to a boil, reduce the heat to medium low and cook, stirring occasionally, until the sauce thickens, 10 to 15 minutes.
To serve, divide the meat mixture among the toasted potato rolls.
