Baked Cheddar Cheeseburger Rollups bundle juicy beef, melty cheddar, and classic burger flavors inside golden pizza dough for a fun, shareable dinner.
Think of these as your favorite cheeseburger—complete with onions, tomatoes, mustard, and a kiss of Worcestershire—tucked into a crisp, sesame-topped crust. They slice into tidy spirals, making them weeknight-friendly and party-perfect all at once.
You’ll cook a quick skillet filling, roll it up in pizza dough, shower with cheddar, and bake until the top turns gloriously bronzed. Slice, dunk in your favorite burger sauce, and watch them disappear.
Baked Cheddar Cheeseburger Rollups Ingredients
- Lean ground beef — hearty base with less grease for a cleaner roll.
- Red onion — gentle sweetness and crunch that reads “burger.”
- Garlic — savory backbone to the filling.
- Diced tomatoes (drained) — moisture and a little tang without sogginess.
- Worcestershire sauce — deep, beefy umami.
- Dijon mustard — that classic burger snap.
- Salt & black pepper — simple, essential seasoning.
- Pizza dough — your flaky, golden wrapper (homemade or store-bought).
- Cheddar cheese — melty, sharp richness; American works for ultra-gooey.
- Olive oil — helps the crust brown and shine.
- Italian seasoning — herby finish on top.
- Sesame seeds — that “burger bun” vibe.
How to Make These Baked Cheddar Cheeseburger Rollups
- Sauté beef with onion and garlic until browned; season with salt and pepper.
- Stir in tomatoes, Worcestershire, and Dijon; simmer until excess liquid cooks off. Let cool slightly.
- Heat oven to 400°F and line a sheet pan with parchment.
- Roll dough into a rectangle; spread the beef evenly, leaving a small border.
- Sprinkle cheddar over the top.
- Roll tightly from a long side into a log; set seam-side down on the pan.
- Brush with olive oil, sprinkle Italian seasoning and sesame seeds.
- Bake 28–30 minutes, until deeply golden. Rest 5 minutes, then slice.
Can I use store-bought dough?
Absolutely. Fresh bakery dough or a canned pizza dough both bake up beautifully. Aim for a rectangle about 16×8 inches so the filling spirals nicely.
What cheese works best?
Sharp cheddar gives classic flavor and good melt. American is extra gooey, while pepper jack adds a mild kick. Use what you love—or mix two for balance.
How do I prevent soggy centers?
Cook the filling until most liquid evaporates, cool it a few minutes, and leave a small border when spreading. A tight roll also helps keep layers distinct.
Can I make them ahead or freeze?
Yes. Assemble and refrigerate the unbaked log up to 24 hours, or freeze tightly wrapped. Bake from chilled; add a few minutes. For frozen, thaw overnight before baking.
How spicy can I make these?
Fold finely chopped pickled jalapeños into the cooled filling, or swap in pepper jack. A drizzle of spicy ketchup or hot mustard for dipping brings extra heat.
Helpful Tips
- Chill the cooked filling 10–15 minutes so steam doesn’t soften the dough.
- Roll snugly—like a cinnamon roll—to avoid gaps and blowouts.
- For extra sheen, mix a bit of oil with a splash of milk and brush before baking.
Perfect Pairings
- Crispy oven fries or sweet potato wedges with a smoky paprika salt.
- Simple chopped salad with dill pickles and a tangy mustard vinaigrette.
- Burger-style dips like “special sauce” (ketchup, mayo, relish, mustard) for dunking.
Storage & Reheating
Cool completely, then refrigerate slices in an airtight container for 3–4 days. Freeze up to 2 months, wrapped and bagged. Reheat on a sheet pan at 350°F until hot and crisp—about 8–12 minutes, or 5–7 minutes in an air fryer. Microwaving works in a pinch, but the crust will soften.
Baked Cheddar Cheeseburger Rollups
Ingredients
For the Filling:
- 1 pound of extra-lean ground beef 90/10 ratio recommended
- ½ teaspoon of coarse black pepper
- 1 tablespoon of Dijon-style mustard
- ½ cup of finely chopped red onion
- 1 clove garlic finely minced (approx. 1 teaspoon)
- 1 tablespoon of Worcestershire sauce
- ½ teaspoon of sea salt
- One 10-ounce can of diced tomatoes fully drained of liquid
For the Rollups:
- 1½ cups of shredded sharp cheddar cheese or torn slices of American cheese as an alternative
- 1 full portion of pizza dough homemade or pre-made
- ½ teaspoon of mixed Italian dried herbs
- ½ tablespoon of extra virgin olive oil
- 1 teaspoon of sesame seeds
Instructions
Prepare the Filling:
- In a large sauté pan set over medium-high heat, combine the ground beef, red onion, and minced garlic. Cook while stirring occasionally until the meat is thoroughly browned and the onions have softened.
- Add in the drained diced tomatoes, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix thoroughly to incorporate. Let the mixture continue to simmer until any excess moisture has fully evaporated. If necessary, drain remaining liquid before removing from heat. Set aside to cool slightly.
Assemble the Rollups:
- Preheat the oven to 400°F (204°C).
- Line a baking sheet with parchment paper and lightly coat with nonstick spray. Reserve for later use.
- On a clean, floured work surface, roll the pizza dough out into a rectangle approximately 16 inches long by 8 inches wide.
- Distribute the cooked beef mixture evenly across the surface of the dough, taking care to leave a half-inch margin along all edges. Scatter the shredded cheese uniformly over the beef layer.
- Starting from one of the longer edges, tightly roll the dough into a log. Position the seam side downward onto the prepared baking tray.
- Brush the top surface with olive oil, then sprinkle with the Italian seasoning blend and sesame seeds.
- Place the tray into the oven and bake for 28 to 30 minutes, or until the crust turns a deep golden hue.
- Let rest briefly before slicing and serving.