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These cheesy garlic butter bacon cheeseburger rollups are my answer to burger cravings on busy weeknights when everyone wants something comforting yet fun. Tucked in golden pizza dough and kissed with garlicky butter, they pack all the classic flavors of a bacon cheeseburger in a warm and satisfying bite. My family loves pulling them apart straight from the oven and dipping in tangy ketchup and mustard.
I first made these for a game day get together and watched a pile disappear in minutes. Now they make a regular appearance anytime we want comfort food with a twist.
Ingredients
- Ground beef: This makes the filling hearty and savory look for eighty twenty beef for best flavor
- Crumbled cooked bacon: Adds smokiness and richness use thicker cut bacon for chewier bits
- Shredded cheddar cheese: Melts into gooey pockets choose sharp or medium cheddar for bold flavor
- Diced pickles: Give tang and crunch chop them small so every bite has some zing
- Salt and pepper: Classic seasoning to bring out the flavors
- Refrigerated pizza dough: Creates a crisp golden crust and rolls easily let it sit at room temperature to relax before rolling
- Unsalted butter: Is melted for brushing the tops for a rich finish always use unsalted so you control the salt
- Fresh garlic: Infuses melted butter for big flavor freshly minced garlic is best
- Fresh parsley: Adds a pop of green and freshness sprinkle right before serving
- Ketchup and mustard: Tangy dipping sauces for a true cheeseburger vibe use your favorites or mix up a special dip
Step-by-Step Instructions
- Prep the Oven and Pan:
- Preheat your oven to three hundred seventy five degrees Fahrenheit which is one hundred ninety Celsius. Line your baking sheet with parchment paper. This creates a nonstick surface and helps with easy cleanup after baking.
- Cook the Beef and Bacon:
- Place a skillet over medium heat and add the ground beef. Use a spatula to break it into small pieces as it cooks. Let it brown evenly for about six to eight minutes so you get flavorful bits. Season generously with salt and pepper. Once fully cooked through with no pink left, mix in the cooked crumbled bacon. Remove the pan from the heat and let cool for a few minutes so the mixture does not steam the dough later.
- Roll Out the Dough:
- On a lightly floured surface, unroll your tube of pizza dough. Gently stretch or roll it into a large rectangle about twelve by eight inches. Try to keep the thickness even so your rollups bake uniformly and are easier to roll.
- Fill and Layer:
- Spread the slightly cooled beef and bacon mixture evenly over the dough. Leave about half an inch border around the edge so the filling does not spill out. Sprinkle your shredded cheddar cheese over the meat, then evenly scatter the diced pickles over the top. The pickles will add both brightness and crunch to each bite.
- Roll and Slice:
- Start at the long edge of the rectangle and carefully roll the dough up into a tight log. If the dough sticks, use a little flour to help. Pinch the seam to seal. Use a sharp serrated knife to slice the log into one inch pieces. This gives you spiraled rollups, each filled with all the goodness.
- Arrange and Bake:
- Set each rollup spiral side up on your prepared baking sheet with a bit of space between them. This ensures the edges get crispy and do not bake together. Bake for about fifteen to twenty minutes until the dough is puffed and deep golden brown.
- Make and Brush the Garlic Butter:
- While the rollups bake, melt your unsalted butter in a small saucepan. Add minced garlic and let it cook over low heat just until fragrant, which takes about one minute. Remove from heat. When the rollups are fresh out of the oven, generously brush each one with this garlic butter for extra shine and flavor.
- Garnish and Serve:
- Sprinkle with chopped parsley while still hot. Serve warm with ketchup and mustard for dipping. Enjoy the cheesy, buttery spirals while the centers are melty and the edges are crisp.
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My favorite part of these rollups is the garlicky butter brushed on top. It always fills the kitchen with an amazing smell and makes every bite so rich and satisfying. The first time we made them, my son begged for extra garlic butter on his and ended up licking his plate.
Storage Tips
Cool leftovers completely before storing them in an airtight container in the refrigerator. They keep well for up to three days and can be reheated in a toaster oven for that just baked crispness. For freezing, wrap them individually in plastic wrap, then in foil or a freezer bag. Freeze for up to one month. Thaw overnight in the fridge and reheat in the oven for best texture.
Swaps and Variations
Feel free to swap in ground turkey or chicken for a lighter version. If cheddar is not your favorite, try shredded mozzarella or colby jack. Add a little diced onion or sautéed mushrooms to the filling for extra flavor. For an extra kick, sprinkle crushed red pepper flakes onto the beef mixture before rolling. If you prefer a different crust, try crescent roll dough instead of pizza dough for a softer bite.
Serving Suggestions
These rollups make an awesome centerpiece for a casual party spread. Serve them with plenty of dipping sauces like ranch, barbecue, or even sriracha mayo. For dinner, pair with a simple green salad or crispy oven fries to round out the meal. They are also a hit in lunchboxes and reheat beautifully for a satisfying lunch or snack.
Cultural Context
Rollups like these take the idea of a classic American bacon cheeseburger and reimagine it as a fun shareable bake. Wrapping burgers in dough is inspired by old school sandwich and savory bake traditions, which have always been about making good ingredients portable and easy to enjoy with your hands. This recipe keeps the same spirit while dialing up modern comfort.
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These bacon cheeseburger rollups always disappear quickly, whether at parties or family dinners. Make a double batch to see just how fast they vanish.
Frequently Asked Questions
- → Can I use store-bought pizza dough?
Yes, refrigerated pizza dough is recommended for convenience and produces soft, flaky rollups.
- → What cheeses work best besides cheddar?
Try Monterey Jack, mozzarella, or Colby for a different flavor and melt profile.
- → How do I avoid soggy bottoms on the rollups?
Cool the beef mixture before assembling and bake on parchment for better texture.
- → Are pickles necessary for the filling?
Pickles add tartness, but you can omit them or substitute with sautéed onions for a milder taste.
- → Can these rollups be made ahead of time?
You can prepare them up to slicing, then chill and bake just before serving for best freshness.