Bacon Cheeseburger Roll-Up

Sometimes, a recipe just sort of falls into your lap, or, in this particular case, at your husband’s feet.

I had taped the recipes from a Velveeta box lid (oh, c’mon, you know you use it, too!) to the inside of a cabinet door and, while reaching for a plate, it fell off said door and, picking it up and glancing at one of the recipes, Rich said “let’s try this!”

And that, dear readers, is how I came to make this tasty little sumpin’ sumpin.’

Appetizer?

Main course?

Who can say? But, it is nice, and pretty simple to put together.

INGREDIENTS
•1 lb ground beef
•4 slices Bacon, cut into 1/2-inch pieces
•1 cup chopped sweet onion
•1/2 tsp Seasoned Salt
•1/2 tsp paprika
•1/2 tsp dried parsley
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce, or your fave hot sauce, to taste
•1 tsp Worcestershire Sauce
•8 oz VELVEETA®, cut into 1/2-inch cubes
•Flour
•Corn meal
•1 tbsp butter
•1 pkg. (13.8 oz.) refrigerated pizza crust

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

A couple of notes.

First, really don’t want to use “processed cheese food? No worries! Substitute your fave regular cheese, shredded, or, try this recipe to make your own, real, nicely melting cheese.

Second, you don’t have to use store bought pizza dough – though some markets offer it fresh from the bakery. Here is my fave recipe for za! dough – which will make two of these roll up thingys.

Heat oven to 400°.

Brown ground beef with bacon, onions, paprika, parsley, Sherry Peppers Sauce in large skillet on medium-high heat until the meat is cooked through and most of the liquid has been reduced. Drain.

Return meat mixture to skillet.

Add cheese and black pepper, then cook for ten minutes, or until the cheese has melted, stirring frequently.

Taste. Stir in the Cajun Power Spicy Garlic Peppers and W0rcestershire Sauces, and cook over low heat until warmed through. Remove from heat and cool for 15 minutes.

If you’ve made my dough, dived in half, and roll one half of the dough onto a floured surface. Wrap the other half in waxed paper and stash in the fridge in a zipper bag – or, make a second roll-up.

Sprinkle with corn meal, then flip and roll again in a 15×8-inch rectangle.

Let the dough rest for ten minutes, then spread with the cheeseburger mixture almost to the edges of the dough.

Roll up, starting at one long side.

Place, seam side down, on a parchment paper lined baking sheet and set aside to rest for ten minutes.

Bake for 20 minutes, then brush butter over the top of the dough and pop back into the oven for five to ten minutes, or until the dough is golden brown.

Remove from the oven and allow to rest for ten minutes before slicing and serving with ketchup, mustard, relish, Horseradish or Secret Sauce, if you like – whatever works for you with a cheeseburger.

Nice. And really, not too, too fussy.

Next time I make this, though, I believe that I will spread a bit of pepper relish over the top of the meat and cheese mixture, kinda the way I do when I make calzone.

Hmmm…

Calzone.

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