Description
Discover how to make the ultimate Bacon Cheeseburger Pizza Rolls at home! Learn the quick and easy steps to create these savory snacks that everyone will love.
Ingredients
- 12 Rhodes® Yeast Dinner Rolls thawed
- 4 ounce (113 g) s beef bacon chopped into 1/2″ pieces
- 1/3 pound (151 g) lean ground beef
- 1/4 cup (60 ml) minced yellow onion
- 1 teaspoon (5 ml) Lawry’s seasoned salt
- 1/4 teaspoon (1 ml) black pepper
- 1/2 cup (120 ml) your favorite pizza sauce plus extra for dipping finished rolls
- 1 teaspoon (5 ml) dried Italian herb mix
- 1/4 cup (60 ml) chopped dill hamburger pickle slices chopped into 1/4″ pieces
- 1 cup (240 ml) shredded sharp cheddar
- 1 cup (240 ml) shredded moz zarella
- 1/4 cup (60 ml) yellow cornmeal
- 2 tablespoon (30 ml) s grated Parmesan
- 2 tablespoon (30 ml) s chopped fresh parsley optional garnish
Instructions
- In a pan set over medium to medium-high heat, sauté the bacon for 5 minutes, stirring from time to time. Add the beef and onions, mixing them together. As the beef cooks, break it into small bits, aiming for pieces around 1/4″ in size, and no bigger than 1/2″. Drain any extra grease. Transfer the mixture onto a plate lined with paper towels to let it cool.
- Combine the thawed rolls and flatten them into a 12″ x 18″ rectangle using a rolling pin. The dough is stretchy and easy to work with, but since it’s cold, it might require some effort to reach that size. Be patient, it will eventually stretch. If the dough starts to cling to the rolling pin, lightly dust the pin with a bit of all-purpose flour. Keep a small amount on the counter to sprinkle over the rolling pin as needed.
- Spread the pizza sauce over the dough, leaving a 1/2″ border around the edges. Evenly distribute the beef and bacon mixture over the sauce, then sprinkle with the Italian herb mix, pickles, sharp cheddar, and mozzarella.
- Place cornmeal on a small dish and set it aside. Lightly coat a large rimmed baking sheet with non-stick spray and set it aside. Roll the dough tightly, starting with the long side, similar to a jelly roll. If the dough sticks to the surface, use a thin spatula to help lift it. The dough is flexible, so don’t stress about making it perfect. Just keep rolling firmly. Using a large serrated knife, cut the roll into 12 slices. Pinch the seams of each roll to ensure they stay rolled during baking. Dip one of the cut sides of each piece into the cornmeal and place the cornmeal-dusted side down on the prepared baking sheet. Spray one side of a piece of plastic wrap with non-stick spray and cover the rolls with the sprayed side facing down.
- Allow the rolls to rise in a warm spot for 30 minutes. Preheat the oven to 350°F. If your stove top has a vent that emits heat from the oven, place your pan of covered rolls there to benefit from the warmth.
- Take off the plastic wrap. Dust the rolls with Parmesan. Bake for around 24 minutes, or until they achieve a nice golden color.
- Remove from the oven and garnish with additional chopped pickles. If you like, add a sprinkle of chopped parsley. Serve warm with extra pizza sauce for dipping. If you’re fond of pickles, have extra pickle slices ready as well.
Notes
- Cook the bacon until slightly crispy for enhanced texture and flavornCaramelize the minced onion lightly for a stronger taste before mixingnAllow dough to rest briefly if stretching becomes challenging
