A fun version of cheeseburger wrapped in whole grain dough.
1 Each | Proof & Bake Roll Dough With 51% Whole Grain Mini Submarine |
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2 oz | Cooked Ground Beef |
1 oz | Shredded Cheddar Cheese |
1 tbsp. | Ketchup |
1 tsp. | Mustard |
3 Each | Dill Pickle Slices |
1 |
Store frozen dough at 0 to –10 F Until ready to pan. |
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2 |
Remove frozen roll dough pieces from the case and place 12 on parchment-lined ½ -sheet pan or 24 per full sheet pan 2 inches apart. |
3 |
Cover the pan of frozen roll dough with a sheet of plastic sprayed with pan release oil and thaw in the cooler at 38-40° F overnight. Remove the rack of dough from cooler and set at room temperature for 45 min. to warm and rise slightly. |
4 |
Flatten the slightly proofed dough into a round about 4½ to 5 inches. |
5 |
Combine cooked ground beef & shredded cheddar cheese and place in the center of the dough. Top with ketchup, mustard & dill pickle slices. |
6 |
Brush the edges of the dough with water and bring edges up over the filling. Pinch edges to seal dough. Place with seam sides down on a lined sheet pan. |
7 |
Place the pan of filled doughs in a preheated 325F convection oven. Bake for 12-15 minutes or until crust is light golden brown and filling reaches 165°F. |