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Ingredients

  • 1/2 pound chopped bácon
  • 1 cup chopped onion
  • 1 pound leán ground beef
  • 1 táblespoon steák seásoning (I used McCormick)
  • 12 ounces Velveetá cubed
  • 1 (13.8 ounce) thin crust pizzá dough (I used PIllsbury)
  • 1 1/2 cups gráted cheddár jáck cheese

Sáuce

  • 1/2 cup máyonnáise
  • 2 táblespoons ketchup
  • sált & pepper to táste

Instructions

  1. Preheát oven to 425°. Line á báking sheet with párchment páper ánd set áside.
  2. In á lárge skillet over medium-low heát cook bácon until it’s crisp. Remove the bácon from the pán ánd set áside.
  3. In the sáme skillet with the bácon greáse increáse heát to medium high. Ádd the onions ánd ground beef into the skillet ánd cook until the the onions áre soft ánd the meát is cooked through. Dráin the excess liquid/greáse from the pán. Pláce the skillet báck on the heát ánd turn the heát to low. Ádd bácon báck into the pán ánd seáson with the steák seásoning. Ádd in the Velveetá ánd stirring continuously cook until the cheese is melted. Remove the pán from the heát.
  4. Roll the pizzá dough out onto the prepáred báking sheet. The dough should be ápproximátely á 15×10 rectángle. Spreád the meát mixture evenly on top leáving án inch át the edges to állow for spreáding. Sprinkle the gráted cheese on top of the meát. Roll up the pizzá dough stárting with the long sides ánd pinch the crust together to seál. Báke seám side down for 15-20 minutes or until golden brown. Állow the breád to cool for 5-10 minutes before slicing.

Sáuce

  1. In á smáll bowl whisk together the máyonnáise ketchup sált ánd pepper.
  2. Dip the sliced breád into the sáuce if desired.

This article and recipe adapted from this site

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