Bacon Cheeseburger Pizza Pinwheels are the ultimate party food or fun weeknight dinner—combining all the beloved flavors of a bacon cheeseburger in a convenient, dippable spiral.
Here’s a complete recipe with tips for perfect results.
Bacon Cheeseburger Pizza Pinwheels
Ingredients
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1 (13.8 oz) tube refrigerated pizza dough (or 1 lb homemade dough)
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1/2 lb ground beef (80/20 is ideal for flavor)
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6 slices bacon, cooked crispy and crumbled
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1 1/2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
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1/4 cup finely diced dill pickles
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1/4 cup finely diced yellow onion
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2 tbsp ketchup
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1 tbsp yellow mustard
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1 tbsp mayonnaise
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1 tsp garlic powder
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1/2 tsp onion powder
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Salt and pepper to taste
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For topping: 1 egg (for egg wash) or melted butter, sesame seeds (optional)
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For serving: Extra ketchup, mustard, and special burger sauce (see below) for dipping.
Instructions
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Prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Cook bacon until crispy, then crumble. Reserve a bit of bacon and cheese for topping if desired.
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Cook the Filling: In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain excess fat. Stir in ketchup, mustard, mayonnaise, garlic powder, onion powder, salt, and pepper. Remove from heat and let cool slightly (this prevents the dough from getting soggy).
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Roll Out Dough: On a lightly floured surface, roll or stretch the pizza dough into a roughly 10×15 inch rectangle.
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Assemble: Spread the slightly cooled beef mixture evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle evenly with shredded cheese, crumbled bacon, and diced pickles.
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Roll Tightly: Starting from one long side, roll the dough up tightly into a log, jelly-roll style. Pinch the seam to seal. If the log is uneven, gently reshape it.
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Slice: Using a sharp serrated knife, slice the log into 1-inch thick rounds (you should get about 12-15). Place them cut-side up on the prepared baking sheet, about 1 inch apart.
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Bake: For a golden finish, brush the tops with an egg wash (1 egg beaten with 1 tbsp water) or melted butter. Sprinkle with sesame seeds and reserved cheese/bacon if using. Bake for 18-22 minutes, or until the pinwheels are puffed and golden brown.
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Serve: Let cool for 5 minutes before serving. They are best warm! Serve with a Quick Burger Sauce (mix 1/2 cup mayo, 2 tbsp ketchup, 1 tbsp pickle relish, 1 tsp mustard, 1/4 tsp paprika) for dipping.
Key Tips for Success & Variations
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Avoid Soggy Dough: Let the cooked beef mixture cool before spreading. The pickles should be finely diced and patted dry with a paper towel.
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Seal the Log: A good seal on the final seam prevents the pinwheels from unrolling.
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Use a Sharp Knife: A serrated knife or unflavored dental floss (slid underneath and crossed over the top) gives the cleanest cuts without squashing the log.
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Make Ahead: You can assemble, slice, and place the pinwheels on the baking sheet. Cover and refrigerate for up to 4 hours before baking. You may need to add 2-3 extra minutes to the bake time.
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Freezer Friendly: Freeze unbaked, sliced pinwheels on a tray until solid, then transfer to a bag. Bake from frozen, adding 5-8 minutes to the baking time.
Delicious Variations:
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“Western” Style: Add 2 tbsp of finely chopped jalapeños.
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“Big Mac” Style: Use a shredded lettuce blend and a drizzle of special sauce after baking.
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BBQ Bacon Burger: Swap the ketchup/mustard for 3 tbsp of your favorite BBQ sauce.
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Turkey or Chicken: Use ground turkey or chicken for a lighter version.
Enjoy your delicious, handheld burger experience