Friday, November 14, 2008

IT'S PARTY TIME! Bacon Cheeseburger Roll-ups

This is a new twist on a favorite sandwich of young and old alike. I have always loved bacon cheeseburgers and when I saw this recipe I knew every teenager in the world plus all my other guests would love it too. I like to use my own recipe for homemade pizza dough but you can use the bought pizza dough for a really nice dish to serve at any gathering. It is especially loved by the week-end football couch potatoes and kids.

1 lb. lean ground beef
8 slices bacon, diced
1 small onion, chopped (or a tablespoon of dried minced onion)
1/2 teaspoon garlic powder
½ lb.(8 oz.) Velveeta Cheese, cit into ½” cubes

1 pkg. (13.8 oz.) refrigerated pizza crust

Preheat oven to 400 degrees.
Cook bacon crisp and hold on the side.
Cook ground beef, garlic and onion until browned, and then drain.

Return beef to skillet and add Velveeta and crumbled bacon. Stir over low heat until cheese is completely melted.
Remove from heat and cool 10 minutes.

Unroll pizza dough onto baking sheet sprayed with cooking spray or parchment paper..Pat into a rectangle as thin as you can. 1/8" - 1/4" is great The thinner, the better. Spread the meat mixture evenly over the dough.

Roll up starting at one of the long sides.Rearrange and place on coking surface so that the seam is on the bottom.
Bake 20-25 minutes or until golden.Cut diagonally into slices to serve.
Meal size: Cut into 6 slices
Appetizer: Cut into 8-10 slices.
Serve with assorted condiments, if desired.
I especially like Miracle Whip with some sweet or dill pickle relish added.
Ketchup and mustard work equally well

Here are some other options when making this dish:
Use sharp shredded cheddar or any other kinds of cheese instead of Velveeta
Use a packet of Taco Seasoning added to the meat

And if you would like to make your own dough, here's a great recipe for it:
3 c. flour
1 pkg. dry yeast, 1/4 tsp. sugar dissolved in 1/2 c. warm water
3/4-1 c. cold milk
1 1/2 tsp. salt
2 tbsp. olive oil

1. Measure flour into bowl. Add yeast mixture and oil. Then add salt and cold milk, mix until forms a dough. Let rest 5 minutes.

2. Turn dough out onto a floured board. Knead 50 strokes or until smooth. Let rest 5 minutes. Knead 20 more strokes.

3. Let dough rise in a covered bowl for 1 1/2 hours or until double in bulk. Turn out onto floured board and roll out as thin as desired. Thinner is better. Cover and let rest 10 minutes.
4. As dough is rising, prepare filling

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