Equipment Needed
- Large skillet
- Rolling pin
- Parchment paper
- Baking sheet
- Sharp knife or pizza cutter
- Pastry brush (for egg wash)
- Mixing bowl
Step-by-Step Instructions
I always start by cooking the bacon in my large skillet until it’s super crispy. I remove it to drain on paper towels, but I leave about a tablespoon of the glorious bacon fat in the pan. To that hot, smoky fat, I add the ground beef, breaking it up as it browns. I season it with the salt, pepper, garlic powder, and onion powder. I cook it until no pink remains, then I drain off any excess grease—you want the meat flavorful but not swimming in fat. I let this mixture cool in the pan for at least 15 minutes. This is crucial: if the meat is too hot, it will melt the cheese and make the dough soggy and impossible to roll.
While the meat cools, I prep my other components. I shred my cheeses, chop the pickles, and crisp the bacon into fine bits. In a small bowl, I mix the ketchup and mustard together to make my “burger sauce.” Then, I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper. Now, for the dough. I unroll the canned pizza dough onto a lightly floured piece of parchment paper. Using my rolling pin, I gently roll it out just a bit more to form a neat, even rectangle, about 10×14 inches. This gives me a good canvas to spread everything on.
Assembly time! I spread the cooled beef mixture evenly over the dough, leaving a half-inch border clear on all edges. Next, I drizzle the mustard-ketchup sauce over the meat. Then, I sprinkle on the chopped pickles, both cheeses, and finally the crispy bacon bits. Now, here’s the fun part: starting from one of the long sides, I use the parchment paper to help me lift and tightly roll the dough into a log, like a giant sushi roll. I pinch the seam and the ends to seal everything in. I place the log seam-side down on my prepared baking sheet.(See the next page below to continue…)