Bacon Cheeseburger Pull Aparts
From keni 13 years agoIngredients
- 2 1lb loaves frozen bread dough(or equivalent, homemade) thawed, but still cold. DO NOT ALLOW TO RISE shopping list
- 1 1/2lb ground meat(beef, or beef mixed with venison, bison, turkey, lamb, pork, etc, to taste) shopping list
- 6-8 pieces thick sliced bacon, diced and fried crisp(but not OVERLY crispy :) shopping list
- 1 small onion, diced shopping list
- 8oz cheddar cheese, shredded shopping list
- 2T ketchup shopping list
- 1T mustard of choice shopping list
- 2T dill relish shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
- Brown ground meat in heavy skillet(I use cast iron).
- Add onion part way through the cooking of the meat, to desired doneness.(we aren't raw onion fans, so prefer them cooked a bit...I added them about halfway through the meat browning)
- Drain if needed and cool slightly.
- In sprayed 9X13 casserole, break apart 1 loaf(1lb) of bread dough into about 1/2T sized balls. Dough bits should be touching in spots, but not overly crowded.
- Add ketchup, mustard, relish and salt and pepper to meat/onion mixture. Stir well to combine.
- Pour meat mixture over first dough layer. See Photo
- Sprinkle with crumbed bacon and shredded cheese, reserving about 1/4 of each. See Photo
- Tear off 2T sized bits of dough from 2nd loaf and cover the cheese/meats mixture. Again, they can be touching, but don't over crowd. See Photo
- Sprinkle with remaining cheese and bacon.
- Let rise 30 minutes at room temperature, or at this point, it can be refrigerated for a few hours as it rises, instead.
- Once risen, bake at 350 for about 30 minutes until dough is nicely browned and cooked through. See Photo
- *I was easily able to turn my bread out onto a flat platter, then back over into another pan, so a double transfer to a serving tray should be fairly easy to do. Just let it cool about 10 minutes or so before attempting.
- **Had I know the above would have been so easy, I would have sprinkled sesame seeds over the top layer of dough with the cheese and bacon...when I was creating it, I didn't know if it would be served top or bottom up!
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