Save Pin
This meaty burger wrap snack turns traditional burger tastes into a handy, crowd-favorite bite that's great for watching sports, hosting friends, or when you want a filling starter. Mixing well-seasoned beef with crunchy bacon and melty cheese inside soft pizza dough makes for tasty treats that get snatched up fast whenever they appear on my table.
I've turned these wraps into my go-to dish for community gatherings since first whipping them up for my kid's soccer team. The adults were squabbling over who got the last pieces, and I'm now expected to bring twice as many to every event.
What You'll Need
- Ground beef: The core of our burger taste. Try to find 80/20 meat-to-fat balance for juicy results without too much grease.
- Taco seasoning mix: Gives that ideal burger flavor combo without dealing with separate spices. Go for low-salt versions if you're watching your sodium.
- Water: Makes sure the spices stick to the meat properly and gets the texture just right.
- Bacon strips: Brings that rich, smoky taste that makes burgers amazing. Cook them crispy beforehand for the best bite.
- Refrigerated pizza dough: The easy wrapper that keeps everything neat. Let it sit out for 10 minutes so it's easier to work with.
- Shredded cheese: Delivers that must-have gooey stretch. Block cheese you grate yourself melts way better than the bagged stuff.
- Unsalted butter: Makes our garlic butter topping. Using unsalted means you can add just the right amount of salt later.
- Garlic cloves: Gives the butter its fantastic smell and taste. Real minced garlic works tons better than the powder kind.
- Fresh parsley: Adds nice green color and fresh taste. You can skip it but it does make them look prettier.
Simple Cooking Guide
- Cook your beef:
- Put the ground beef in a pan over medium-high heat, breaking it up as it browns. It'll take around 5-7 minutes until fully cooked. Pour off the extra fat in a strainer to keep your wraps from getting soggy. Put the meat back in the pan, add the taco mix and water, and keep stirring until everything gets thick and the meat looks well-coated, about 5 minutes. Let it cool a bit so it won't instantly melt your cheese when you put everything together.
- Get the dough ready:
- Set your oven to 375°F and put parchment on a baking sheet for easy cleaning. Sprinkle some flour on your counter so nothing sticks. Roll the pizza dough into a big rectangle about 10×15 inches. Try to get it all the same thickness so it cooks evenly. If the dough keeps shrinking back, give it a quick 5-minute rest before trying again.
- Add your toppings:
- Spread your cooled beef mix all over the dough, but leave half an inch empty around the edges so you can seal it later. Scatter bacon pieces over the meat, then put cheese all over the top. Push down gently on all the toppings so they'll stay put when you roll everything up.
- Roll it all up:
- Starting on one of the long sides, start rolling the dough carefully into a tight tube, kind of like making cinnamon rolls. Keep rolling with steady pressure so you don't get air bubbles. When you reach the end, pinch the edge firmly against the roll to close it. Put the log seam-side down and cut it into 1-inch slices. A bread knife works great for cutting without squishing your roll.
- Bake them up:
- Put your sliced rolls on the baking sheet, leaving about an inch between them since they'll get bigger. Mix melted butter with chopped garlic in a small bowl, then brush it all over the tops and sides of each piece. This will make them golden and smell amazing. Bake for 15-20 minutes, turning the pan around halfway, until they're deep golden brown with cheese bubbling at the edges.
Save Pin
Good to Know
- You can make these wraps ahead and keep them ready to bake when needed
- The recipe can be doubled easily when you're feeding a crowd
- Each wrap has about 15g of protein so they're pretty filling
- They can be frozen up to 3 months before or after cooking
Bacon truly makes these wraps stand out in my household. My grandma would add bacon to everything and called it her magic touch for making folks happy. Whenever I cook these wraps, I remember her kitchen and how she showed me that sharing tasty food brings people closer.
Keeping Them Fresh
These burger wraps stay really good when stored properly. Once they've cooled down completely, store them in a sealed container with paper towels between layers to soak up extra moisture. They'll stay good in the fridge for up to 3 days. When you want to warm them up, put them in a 350°F oven for 5-7 minutes instead of using the microwave, which can make the dough chewy. If you want to keep them longer, freeze the cooked wraps separately on a baking sheet until they're hard, then put them in a freezer bag. They'll taste great for up to 3 months.
Switch It Up
The standard recipe tastes great, but you can easily change these wraps to match your favorite burger styles. For a mushroom Swiss twist, cook 8 ounces of sliced mushrooms until golden and use Swiss cheese instead of cheddar. Want BBQ bacon flavor? Mix 2 tablespoons of BBQ sauce into the meat and top with crunchy fried onions before rolling. Veggie eaters can enjoy them too by using plant-based ground instead of beef and veggie bacon without losing out on taste.
Save Pin
Tasty Dips to Try
These wraps taste great by themselves, but adding the right dip makes them even better. Mix equal parts ketchup and mayo with a splash of pickle juice for a classic burger sauce. Try mixing ranch dressing with some buffalo sauce for a tangy kick that goes well with the savory filling. For something fancier, combine 1/2 cup mayo with 1 tablespoon horseradish and a dash of Worcestershire sauce to make a zesty aioli.
Common Questions
- → How do I keep my rollups from coming apart while they bake?
Roll them up really tight and squeeze the edges together firmly. Also put them on the baking sheet with the seam facing down to stop them from opening up.
- → Can I make these ahead of time?
Sure thing! You can get them all rolled up, wrap them well, and stick them in the fridge for a few hours. Just add the garlic butter right before you put them in the oven.
- → What sauces go well with these rollups?
They're awesome with basic dips like ranch, marinara, or BBQ sauce. Want something fancier? Try some spicy mayo or smoky chipotle sauce for an extra kick!
- → What other fillings can I try?
Go wild with add-ins like chopped pickles, diced onions, or sliced jalapeños for more flavor. Different cheeses work great too - try some stretchy mozzarella or spicy pepper jack.
- → What's the best way to save any extras?
Pop leftover rollups in a sealed container and keep them in the fridge for up to 3 days. Warm them back up in your oven or air fryer so they get crispy again.