- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
2. Cook the Meat
- In a skillet over medium heat, cook ground beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce until browned.
- Drain any excess grease and let cool slightly.
3. Roll Out the Dough
- Lightly flour a surface and roll out pizza dough into a 10×14-inch rectangle.
4. Assemble the Stromboli
- Spread a thin layer of ketchup or burger sauce over the dough (if using).
- Sprinkle half the cheese over the dough, leaving a 1-inch border.
- Add the cooked beef, crumbled bacon, and pickles (if using).
- Top with the remaining cheese.
5. Roll & Seal
- Carefully roll the dough into a log, starting from the long edge.
- Pinch the seam and ends to seal.
- Place seam-side down on the baking sheet.
6. Brush & Bake
- Brush the top with egg wash and sprinkle with sesame seeds.
- Bake for 20-25 minutes, until golden brown and crispy.
7. Slice & Serve
- Let cool for 5 minutes, then slice into pieces.
- Serve with your favorite dipping sauce!
Serving & Storage Tips
- Serving: Best enjoyed fresh with burger sauce, ketchup, or ranch.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes or air fryer for 3-4 minutes.
- Freezing: Freeze unbaked for up to 2 months—bake straight from frozen, adding extra time.
Variations & Customizations
- Spicy Kick: Add jalapeños or hot sauce to the filling.
- BBQ Twist: Swap ketchup for BBQ sauce.
- Double Meat: Add crumbled sausage or pepperoni.
- Low-Carb Version: Use keto-friendly fathead dough.
FAQs
1. Can I make this with crescent roll dough?
Yes! Just press the seams together and roll it out before adding the filling.
2. How do I keep the stromboli from getting soggy?
Make sure to drain excess grease from the beef before assembling.
3. Can I add onions and mushrooms?
Absolutely! Sauté them first to remove excess moisture.
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