Cheesy Bacon Burger Rollups (Printable version)
Flaky pastry rolls filled with seasoned beef, crispy bacon, and melted cheddar cheese
# What You'll Need:
→ Meat & Protein
01 - 9 oz ground beef
02 - 4 slices bacon, chopped
→ Dairy
03 - 1 cup shredded cheddar cheese
04 - 1 large egg
→ Pastry
05 - 1 sheet puff pastry (9 oz), thawed
→ Vegetables & Flavorings
06 - 1 small onion, finely chopped
07 - 1 clove garlic, minced
08 - 1 tbsp ketchup
09 - 1 tsp yellow mustard
10 - ½ tsp salt
11 - ¼ tsp black pepper
→ Egg Wash
12 - 1 tbsp water
# Directions:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - In skillet over medium heat, cook chopped bacon until crisp. Remove and set aside, leaving a little bacon fat in pan.
03 - Add onion to skillet and sauté 2-3 minutes until softened. Add garlic and cook 30 seconds more.
04 - Add ground beef, salt, and pepper. Cook until browned and crumbly, breaking up with spatula. Drain excess fat.
05 - Stir in ketchup, mustard, and cooked bacon. Remove from heat and cool 5 minutes.
06 - Unroll puff pastry on lightly floured surface. Spread beef mixture evenly over pastry, leaving ½ inch border on all sides. Sprinkle cheddar on top.
07 - Starting from one long side, roll pastry tightly into log. Pinch seam to seal.
08 - Slice roll into 16 even pieces. Place each slice, cut side up, on prepared baking sheet.
09 - Beat egg with 1 tbsp water. Brush tops of rollups with egg wash.
10 - Bake 18-22 minutes until puffed and golden brown. Cool a few minutes before serving.
# Expert advice:
01 -
- They taste exactly like a cheeseburger but with that impossible to resist flaky pastry crunch
- You can assemble them ahead and bake when guests arrive, making you look effortless
02 -
- Hot filling will melt the pastry before it hits the oven, so let that beef mixture cool completely before rolling
- Use a sharp knife and saw gently through the pastry when slicing so you do not squish the log flat
03 -
- Freeze the assembled log for up to a month, then bake from frozen adding 5-10 minutes to the time
- If the pastry gets too soft while working, pop the whole thing in the fridge for 15 minutes to firm up