Bacon Double Cheeseburger Pockets

Almost every Sunday morning, either Mr. Ginge or I roll out of bed, throw on some coffee and heat up a pan for breakfast.

Our usual rotation includes french toast, bacon and eggs, and sometimes pancakes thrown in. If we are really feeling fancy, we’ll head out to one of the local diners for breakfast.

So it goes with out saying that my initial idea for this month’s Improv Challenge, hosted by Kristen of Frugal Antics of a Harried Homemaker, was to make breakfast.  Except, I could think of anything that I really loved, and that honestly as a challenge.

When I noticed some pizza dough in the freezer it hit me. One of my favourite treats when I was a kids was bacon double cheeseburger pizzas. I would  literally beg my dad to order it instead of  the usual pepperoni. We’ve also been on a bit of a calzone kick, every once and a while picking one up when we’re out visiting friends. And with that the idea was born. With a quick egg wash, I had something both delicious and challenge worthy.

Bacon Double Cheese Burger Pockets

makes 6 pockets

• Homemade or store bought pizza dough ( I made my own, but after the disaster I made last time, I used the recipe out of my Kitchen Aid manual ) 
• 1 lb ( 454 g) ground beef
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1/2 cup beef broth
• 1/2 cup barbecue sauce
• 1/4 cup ketchup
• 2 Tbsp mustard
• 6 strips of bacon, cooked till crisp
• 3 cups shredded cheddar cheese, divided
• 2 cups shredded pepper jack cheese
• 1 egg, beaten

1. Preheat the oven to 350° F/ 180 ° C. Line a cookie sheet with parchment paper.
2. In a large pan, brown the meat, onions, and garlic together, until onions are translucent and meat is no longer pink. Drain any excess fat and return to the pan. Add the beef broth, barbecue sauce, ketchup and mustard to the pan, stirring to combine.  Simmer the mixture until it is thickened.
3. Divide the pizza dough into 6 equal sections. On a lightly floured surface, roll out each into a round to about 6 inches/ 15 cm across. I find it easiest to use a rolling pin, but feel free to stretch it out by hand.  Divide the meat mixture between the six rounds. Top with a strip of bacon and 1/3 cup of each of the cheeses.
4. Fold one edge of the round over, so that you end up with a half moon shape. To seal the pocket, gently press the edges together, then fold over. Transfer to the paper lined sheet.
5.  Brush each of the tops with some of the beaten egg, making sure to cover along the seams. Sprinkle with the reserved cheddar cheese
6. Bake in the preheated oven for about  15 minutes, or until the cheese has melted and the dough is golden brown. Let cool on the tray for about 5 minutes, then serve along side a fresh salad.

Don’t forget to check out what others have come up with using Eggs and Bacon!

– Mel

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I also linked this recipe to The Weekend Potluck and Strut Your Stuff Saturdays! Click the link to check out more great recipes!