Why choose between burgers and pizza? Try this bacon cheeseburger roll-up instead

Print this recipe
So, it’s Friday night, there are about a thousand things left on your to-do list, and one of them is to cook dinner. Something simple. Burgers? Pizza? Why not both? This is the perfect meal for the take-out queens and kings who hate having to choose just one indulgent dish.
It doesn't count as two if you eat them both together, right? And, of course, this recipe doesn’t require a drive to your local fast food joint. This ridiculously delicious take on a classic calzone has all the flavor of a bacon cheeseburger, wrapped up in a pizza crust. Need I say more?
Cooktop Cove
Bacon cheeseburger pizza rollup (with pre-made pizza dough)
15 minutes
25 minutes
40 minutes
8 strips bacon
10 ounces lean ground beef
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper
1 pound pre-made pizza dough
All purpose flour for surface
½ cup tomato sauce
¼ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese
Preheat the oven to 500 degrees Fahrenheit.
Place a large skillet over a medium-high heat, and add the bacon. Cook until crisp and then transfer to a paper towel lined plate to drain.
Drain half of the rendered fat and set aside, then return the skillet to the heat.
In a medium mixing bowl, combine the beef, oregano, paprika, garlic powder, salt and pepper and mix well. Transfer to the skillet and cook until no more pink shows. Transfer to a clean plate or bowl.
Cut the pizza dough into two equal sections, and roll it out on a well-floured surface into a circle about ¼-inch thick. Transfer to a baking sheet greased with cooking spray.
Spoon the tomato sauce onto one half of the circle, leaving a small seam. Break the bacon up into small pieces, and sprinkle it over the tomato sauce. Top it with the ground beef and sprinkle with cheeses.
Dampen a finger with water, and run it around one half of the dough seam, then fold the dough over and pinch them together well. Repeat with the remaining dough circle.
Brush the tops of the dough with the reserved bacon fat.
Bake 15 to 20 minutes or until golden brown, rotating halfway through. Allow the rolls to cool at least five minutes before serving.
Print this recipe