Place thawed dough on a lightly floured surface. Cover and let rest 30 minutes.
This may be your new go-to for burgers! This garbage bread is like a cheeseburger hot pocket, only better.
Servings and Ingredients
|1 (16-oz.) loaf Hy-Vee frozen white bread dough, thawed|
|1 (1-lb.) pkg. 90% lean ground beef|
|2 tsp. Hy-Vee less-sodium Worcestershire sauce|
|⅛ tsp. Hy-Vee Mediterranean sea salt|
|⅛ tsp. Hy-Vee black pepper|
|2 tbsp. Hy-Vee Dijon mustard|
|2 Roma tomatoes, sliced|
|½ c. Hy-Vee hamburger dill pickle slices, drained|
|3 slice(s) red onion, separated into rings|
|6 slice(s) Hy-Vee sharp Cheddar cheese|
|4 slice(s) Hy-Vee thick-sliced bacon, crisp-cooked and chopped|
|1 Hy-Vee large egg|
|1 tsp. water|
|2 tsp. sesame seeds|
|Hy-Vee Select sriracha mayo sandwich spread|
Things To Grab
- Hy-Vee nonstick cooking spray
- Large baking sheet
- Large nonstick skillet
Preheat oven to 350 degrees. Lightly spray a large baking sheet with nonstick spray; set aside.
Place ground beef in a large nonstick skillet; add Worcestershire sauce, salt, and pepper. Cook over medium-high heat for 8 to 10 minutes or until browned (165 degrees), stirring occasionally to break into small crumbles. Set aside; cool.
Roll out bread dough on the lightly floured surface to a 12×10-inch rectangle. Spread mustard on top of dough to within 1-inch of edges. Top with beef mixture, tomatoes, pickles, and onions. Arrange cheese slices on top to cover; sprinkle with bacon.
Tightly roll up into a spiral, starting from a short side; pinch edges together to seal. Place on prepared baking sheet, seam side down. Whisk together egg and water in small bowl; brush over top of loaf. Sprinkle with sesame seeds.
Bake 40 to 45 minutes or until golden brown. Cool 10 minutes. Cut into slices and serve with sriracha mayo, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 85mg
- Sodium: 780mg
- Total Carbohydrates: 29g
- Protein: 21g