Bacon cheeseburger pinwheels (Printer-Friendly Version)
Juicy beef, smoky bacon, and melted cheddar rolled in flaky dough for a delicious handheld treat.
# Ingredients Needed:
→ Dough
01 -
1 sheet crescent roll dough (or equivalent crescent rolls, seams pinched closed)
→ Filling
02 -
450 grams (1 pound) lean ground beef
03 -
1/4 cup finely diced onion (about 40 grams)
04 -
2 cloves garlic, minced
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon ground black pepper
07 -
6 slices cooked bacon, chopped into small pieces
08 -
1 cup shredded sharp cheddar cheese (about 113 grams)
# Step-by-Step Directions:
01 -
Set the oven to 375°F to ensure the dough bakes to a golden brown while melting the cheese.
02 -
In a medium skillet over medium heat, combine ground beef, diced onion, minced garlic, salt, and pepper. Break the beef apart and cook until no longer pink, stirring frequently. Drain excess grease carefully to prevent sogginess.
03 -
Unroll crescent dough sheet on a large cutting surface, smoothing out folds into one even layer.
04 -
Evenly layer shredded cheddar cheese over the dough, followed by chopped bacon pieces. Spread the warm cooked beef mixture uniformly over the dough, pressing lightly to adhere.
05 -
Carefully roll the dough from one short end into a tight log, ensuring the fillings remain inside. Slice the roll into 12 equal pinwheels using a sharp knife.
06 -
Arrange pinwheels flat side down on a parchment-lined baking sheet. Bake for approximately 15 minutes or until dough is golden and fully cooked.
07 -
Let pinwheels cool for a few minutes and serve warm with preferred condiments such as ketchup, mustard, or barbecue sauce.
# Helpful Hints:
01 -
Drain grease from beef thoroughly to avoid soggy dough. Roll pinwheels tightly but gently to secure filling without squeezing out ingredients.
02 -
Leftovers keep in an airtight container refrigerated for 2-3 days; reheat at 350°F for 10 minutes to restore crispness.