Bacon Cheeseburger Roll-Ups
My husband and I both love these roll-ups. I often serve them with broccoli and cheese. They must be good, because this recipe won a first place prize at the Iowa State Fair!
My husband and I both love these roll-ups. I often serve them with broccoli and cheese. They must be good, because this recipe won a first place prize at the Iowa State Fair!
- Carbohydrate 5.1062122877813 g
- Cholesterol 38.55535145 mg
- Fat 8.86210647350651 g
- Fiber 0.462499553964624 g
- Protein 11.2391000896602 g
- Saturated Fat 3.35521598860055 g
- Serving Size 1 1 serving (89g)
- Sodium 290.044700250276 mg
- Sugar 4.64371273381667 g
- Trans Fat 1.24780338206941 g
- Calories 145 calories
Step-by-step
- In a large skillet, cook the beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from the heat.
- Flatten biscuits into 5-in. circles; top each with 1/3 cup beef mixture. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet.
- Bake at 400degrees for 18-20 minutes or until golden brown. In a small bowl, combine ketchup and mustard; serve with roll-ups.
Standard cheeseburgers demand buns and patties, but wrapped iterations fold the filling directly into dough for portable handheld eating. Mastering this technique requires careful thermal management during both the stovetop browning phase and the final oven bake. Proper execution prevents soggy dough while ensuring the interior proteins cook through completely.
- Cook the ground beef, diced bacon, and chopped onion together over medium heat for 10 to 12 minutes until the meat shows no remaining pink color.
- Drain excess grease thoroughly in a colander before melting the cubed process cheese into the skillet, otherwise surplus fat will leak out and saturate the pastry.
- Flatten each refrigerated biscuit dough piece into a 5-inch circle on a lightly floured surface to ensure even thickness across the base.
- Place the wrapped packages seam-side down on a greased metal baking sheet to prevent unrolling during the rise.
- Bake in a preheated oven at 400 degrees Fahrenheit for 18 to 20 minutes until the exterior crust turns a deep golden brown.
Dietary adjustments can accommodate certain restrictions by substituting standard wheat pastry dough with a gluten-free alternative sheet. Leftovers maintain optimal texture when stored in an airtight container in the refrigerator for up to three days.
