- 1
Ingredients
- Topping:
- 1 [13.4 oz] can refrigerated pizza dough [such as Pillsbury Classic] or 1 lb pizza dough
- olive oil
- 1 large sweet onion, small dice
- 3 cloves garlic, minced
- 1 1b extra lean ground beef
- garlic salt & black pepper to taste
- 2 Tbsp Worcestershire sauce
- 6 slices bacon, cooked & crumbled
- 1/4-1/3 cup ketchup
- 2 Tbsp yellow mustard
- 2 Tbsp dill pickles, small dice
- 2 cups shredded cheddar cheese
- 1 Tbsp butter or margarine, melted
- garlic salt
- onion powder
- sesame seeds
Preparation
Step 1
Preheat the oven to 425°F. In a saucepan, cook the diced onion in a couple of drizzles of olive oil until it begins to soften. Add the minced garlic and cook for 1 minute. Add the ground beef. Season with garlic alt and black pepper to your taste. Cook until browned and no pink remains. Drain any excess fat from the pan. Add the Worcestershire sauce continuing to cook for 1-2 minutes then set aside to cool. [tip: The ground beef can be cooked in advance, and refrigerated until you're ready to assemble the swirl bread for a time saver.]
To assemble:
Stretch the dough into roughly a 10 x 13 inch rectangle. Sprinkle with 1 cup of shredded cheese. Arrange the cooked ground beef and bacon on top. Drizzle with ketchup and mustard. Even though I gave approximate measurements for this step, it's easily "eye-balled" if needed. Top with chopped dill pickles.
Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Begin rolling from the widest edge ending seam side down. Transfer to a parchment lined baking sheet, or in this case, I used my silpat.
Brush the top with melted butter or margarine and sprinkle with onion powder, garlic salt and 1 tsp of sesame seeds. [dried parsley, if desired] Bake for 18-20 minutes until the top is golden. Rest for 8-10 minutes before cutting into 1 inch slices. Yield: 12 slices