Bacon Cheeseburger Stromboli – A Meaty, Cheesy Twist on a Classic!

  • 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.

continued on next page

Laisser un commentaire