Savory Bacon Cheeseburger Puff Rolls Recipe

Beef Wellington
Lauri Patterson / Getty Images
  • Total: 50 mins
  • Prep: 30 mins
  • Cook: 20 mins
  • Yield: 4 Pieces (4 Servings)
Nutritional Guidelines (per serving)
779 Calories
51g Fat
42g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Pieces (4 Servings)
Amount per serving
Calories 779
% Daily Value*
Total Fat 51g 66%
Saturated Fat 18g 89%
Cholesterol 113mg 38%
Sodium 819mg 36%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 7%
Protein 37g
Calcium 492mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe calls for home cooked bacon cheeseburger filling to be wrapped in a puff pastry roll making for one delicious weeknight meal the entire family will love. This dinner is surprisingly easy to make and fun to serve. The best part of this meal is its versatility. You can add more herbs or vegetables, substitute ground beef for ground turkey or even your favorite sausage, and even try using pizza dough in place of the puff pastry. This meal is only limited by your imagination and taste buds! Better still, it makes for a great party snack or appetizer when sliced thinner into bite-sized pieces. ​


  • 1 pound ground beef (ground chuck recommended)
  • 6 slices thick uncooked bacon, chopped
  • 1 cup diced sweet onion (about 1 medium onion)
  • ½ cup diced sweet red bell pepper (capsicum)
  • 4 cloves garlic, minced
  • ½ teaspoon dried oregano, crushed between palms
  • ½ teaspoon dried basil
  • 2 green onions (scallions), thin-sliced with green tops included
  • ½ cup ketchup
  • Kosher salt and freshly ground black pepper to taste
  • 2 sheets (17.3-ounce box) puff pastry, thawed*
  • 2 cups shredded cheddar cheese (or your favorite shredded cheese)
  • 1 egg white, lightly beaten with a fork

Steps to Make It

  1. Preheat oven to 400 F.

  2. Line a jellyroll pan with a Silpat baking liner or parchment paper.

  3. Place ground beef, bacon, and sweet onion in a large, deep skillet and sauté until bacon has rendered its fat and onions are translucent. Break up the ground beef as you sauté. Drain well.

  4. Add red bell pepper and garlic to the ground beef. Sauté for an additional 2 minutes.

  5. Remove from heat and stir in oregano, basil, green onions, and ketchup. Add salt and pepper to taste. Allow mixture to cool to room temperature.

  6. Place one sheet of puff pastry between two sheets of plastic wrap and gently roll out to a rectangle that is approximately 12 inches by 10 inches. Remove the top piece of plastic wrap.

  7. Spread half of the ground beef mixture on puff pastry, leaving 1 inch clear on each of the four sides. Sprinkle with half of the cheddar cheese.​

  8. Use the bottom piece of the plastic wrap to help you roll the puff pastry and filling lengthwise into a log. Use the beaten egg white as glue to seal the roll. Gently press both ends closed.

  9. Using the plastic wrap, lift the roll onto the prepared jellyroll pan and place seam-side down. Repeat process with the remaining sheet of puff pastry to get two rolls.

  10. Brush the tops of the bacon cheeseburger puff rolls with egg white wash and bake for 20 to 25 minutes until golden brown.

  11. After baking, let rest for 10 minutes, then slice each roll on the diagonal into 4 pieces to serve.


  • If you'll be working with store-bought frozen puff pastry (which is perfectly fine!), try to find a brand that uses pure butter. Be sure to check the label, as many commercial brands use oil or other fats that simply aren't as tasty as their traditional butter counterparts.
  • You'll want to allow the frozen puff pastry to thaw in the refrigerator overnight to ensure that the butter layers and dough remain nice and cold.
  • The trick to working with puff pastry is to move quickly while it is still chilled, which is also why we want to cool the cooked ground beef mixture before adding it to the dough.