Next, I roll out the pizza dough into a large rectangle on a lightly floured surface. At first, I used to roll it too thin, which made it tear when filled. Now I aim for a thickness similar to a soft tortilla. I spread the meat mixture evenly across the dough, leaving a bit of space at the edges so the filling won’t spill out. Then I sprinkle the cheese generously over the top, watching it fall like a snowy layer of deliciousness.
Rolling up the dough is always my favorite part. I start at one long edge and roll it tightly but gently, almost like a jelly roll. The tighter I roll it, the neater the slices will look later. I always pinch the seam firmly and tuck the ends slightly underneath so the cheese doesn’t ooze out during baking—though honestly, even when it does, those crispy cheese bits are heavenly.
Once the loaf is sealed, I place it on a parchment-lined baking sheet, brush the top with melted butter, and sprinkle on parsley. As it bakes, the kitchen fills with the kind of smell that makes everyone wander in asking, “What is that?” The top turns beautifully golden, the cheese melts into rivers, and the bacon peeks through in the most tempting way. When it’s done, I let it rest for a few minutes before slicing so the filling stays intact.
Pro Tips for Best Results
One tip I learned the hard way is to fully drain the ground beef after browning it. Early on, I skipped draining because I thought all the juices would add flavor, but instead they made the bread soggy. Draining the meat keeps the crust crisp and gives a much better texture.
Another trick is to cook the bacon until it’s just crisp but not overly brittle. Overdone bacon tends to crumble inside the bread, while slightly softer pieces hold their structure and give a satisfying bite. I’ve tried adding uncooked bacon to the filling before, but trust me—precooked works best.
When rolling the dough, don’t overstretch it. Pizza dough can snap back or tear if pulled too tightly. Letting the dough sit at room temperature for 10 minutes before working with it makes it far more pliable and easier to roll without resisting.
Finally, let the bread cool slightly before slicing. I know it’s incredibly tempting to cut into it immediately, but giving it five minutes helps the cheese settle so the slices come out beautifully. Cutting too early causes the filling to spill out, and while it still tastes great, it doesn’t look as stunning.
Common Mistakes to Avoid
One common mistake is overfilling the bread. I’ve made this error a few times when I tried to stuff in every last bit of filling. Too much filling causes the roll to burst open in the oven. The right balance ensures the loaf bakes evenly and stays intact.
Another mistake is leaving the dough too thick. Thick dough turns gummy in the center and overshadows the filling. Thin but sturdy dough gives the ideal bite—crispy on the outside and tender inside without overpowering the meat and cheese.(See the next page below to continue…)