June 6, 2013

Bacon Cheeseburger Roll-Up Recipe

During the early days of our marriage, a friend suggested that I subscribe to Kraft magazine for easily prepared recipes.  I honestly don't know how many new recipes I tried, but the Bacon Cheeseburger Roll-Up originated with them.  I am grateful for this particular recipe.  It has been a favorite in our home for many years, with a few changes.  Not only that, the Bacon Cheeseburger Roll-Up is extremely easy to prepare and adjustable.
Bacon Cheeseburger Roll-Up
1 pound ground beef
4-5 slices bacon, chopped
1/2 cup+ chopped onion
1/4- 1/2 pound cheddar cheese (or Velveeta), cubed, sliced, or shredded
1 package refrigerated pizza crust or 20-minute dough*

Brown beef, bacon, and onion on medium-hi heat.  Drain and rinse the mixture (to minimize fat).  Return mixture to the skillet.  Add cheese.  Cook until completely melted, stirring.  (A lid speeds up the melting process, but be sure to stir it!)  Remove from heat.

Unroll the pizza dough on parchment paper or sprayed sheet.  (Or form a thin rectangle with homemade dough.)   Spread with mixture.  Roll up dough starting at a long side.  Pinch the seam closed.  Place seam-side down on sheet.  

*When using the easy 20-minute dough recipe, I increase the ground beef to at least 1 1/2 pounds. If you are using homemade dough, cut the "log" in half and arrange it to fit on your cookie sheet or shape it into a "U."

Bake at 375° for 15-20 minutes.  Slice diagonally, if desired, and serve.
This recipe is very flexible.
I have made it...
With and without bacon.  (We do prefer bacon.)
With fresh bacon and with bacon pieces (for salads).
With and without onion.  (We prefer a touch of onion for flavor, but we're not big onion eaters.)
With cheddar, with Velveeta, and with a combination of both.  (Velveeta melts faster.  Both taste good to me.)
From homemade dough and canned pizza dough.  (Both taste good...canned dough is easier.  I also prefer the thin crust Pillsbury pizza dough from the can, but the homemade dough tastes even better.)

I actually prefer to bake the bacon in advance and freeze it for when I need it.  Frozen bacon crumbles/chops easily!  When I use precooked frozen bacon, I still add the bacon early since it is frozen.  

If you are not using parchment paper, you may want to try to place the canned dough on a floured surface so it is less sticky.  I personally use parchment paper for most of my cookie sheet baking and cannot recommend it enough!  (If I know I will use it later the same day or if I am baking cookies, I will reuse the sheet a few times because it is a bit pricey.)

~ Annette {This Simple Mom}

1 comment:

  1. You ever notice that recipes look incredibly inviting when you're really hungry.

    ReplyDelete

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