Bison Bacon Cheeseburger Rollups

Have burger that you need to use, but tired of your stand by recipes??? I have a new take on how to use that burger that will liven up your dinner menu and is customizable to your individual tastes. Please note that some of the ingredients that I added to this recipe are my own individual tastes, as well as, what I had available to use. And, it will take just a little bit of planning ahead. Here is the link to the original recipe that served as the inspiration: https://spicedblog.com/cheeseburger-rollups.html.

Let’s get started! Below you will find a list of all of the ingredients you will need to make these Bison Cheeseburger Rollups.

Bison Bacon Cheeseburger Rollups……..

Ingredients:

1 pound of bison burger

4 slices of bacon

1 onion ( 1 c of chopped onion)

1 tsp garlic, minced

1 10 oz can of Rotel tomatoes and chili’s, drained

1 Tbsp Worcestershire sauce

1 Tbsp Dijon mustard

Salt and Pepper to taste

Additional Ingredients:

1 batch of pizza dough (homemade or store bought)

1.5 C mozzarella cheese

½ to 1 Tbsp olive oil

1 tsp Italian seasoning

1 tsp sesame seeds

Instructions:

Filling:

1. Slice bacon in half lengthwise and then chop into ½’ lardons. Add to pan of choice (non-stick or cast iron).

2. Chop onion to medium-small size. Add to the pan with bacon. Cook until fat from bacon has been rendered and onions are transparent over a medium to high heat. *Splatter lid may be needed here.

3. Remove from pan and set aside.

4. Add burger and garlic to pan, season to taste with salt and pepper. Continue browning meat on medium to high heat. Mixing and stirring burger to desired size (fine to large).

5. Once burger and garlic are cooked, add: drained tomatoes, Worcestershire sauce, Dijon mustard. Stir everything together until completely combined. Continue cooking until all liquid has been cooked off (depending on the

meat you may have to drain some of the liquid off).

6. Add bacon and onion mixture. Continue cooking for another 5 minutes or so to allow flavors to meld together.

Rollups:

1. The pizza dough will need to be made approximately 2 hours ahead time to allow for at least one rise or, if store bought allowed to defrost and/or warm on the counter or even in a warm oven (warmed to 170 degrees Farenheit and then turned off) covered. **This will improve the elasticity of the dough and make it easier to work into the desired shape and thickness.

2. Preheat oven to 400 degrees Fahrenheit.

3. Line a sheet pan with parchment paper or silicon baking mat (silplat).

4. Using a well floured surface, work pizza dough until you have approximately at 16” x 8” square

of dough. **Make sure that you don’t work the dough until it too thin otherwise you will have filling spilling out.

5. Using drained meat mixture, spread across dough, leaving approximately ½-1” border on the edges. Sprinkle cheese evenly over the meat mixture.

6. Starting on the long edge, using the parchment paper or silplat mat to maintain tension across the long edge, pick up and roll the meat into a tight long. **Seam side must be facing down.

7. Drizzle olive oil across top of the roll. Brush the oil to the edges of the roll and then sprinkle sesame seeds and Italian seasoning across the top of the roll.

8. Bake for 28-30 minutes, or until the top becomes golden brown.

9. Remove from the oven and allow to cool before dishing up.

Enjoy!

This recipe is even better the next day and works great for a hands free lunch the following day or for day trips recreating/hunting. #earnyourwild #reelcamogirl

About the author: Jessica grew up in Oregon and currently lives in Worland Wyoming. Follow Jessica Hopper Reinig on Facebook!