1 Each Proof & Bake Roll Dough With 51% Whole Grain Mini Submarine
2 oz Cooked Ground Beef
1 oz Shredded Cheddar Cheese
1 tbsp. Ketchup
1 tsp. Mustard
3 Each Dill Pickle Slices


Store frozen dough at 0 to –10 F Until ready to pan.
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.
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.
Flatten the slightly proofed dough into a round about 4½ to 5 inches.
Combine cooked ground beef & shredded cheddar cheese and place in the center of the dough. Top with ketchup, mustard & dill pickle slices.
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.
Place the pan of filled doughs in a preheated 325F convection oven. Bake for 12-15 minutes or until crust is light golden brown and filling reaches 165°F.