This one has sausage and ground beef so decided to post it in General Discussion. I made one of these a while back and it was good but lacking. Changed things up a bit this time and boy, what difference. This one came out really well and was a fan favorite. It was also enormous!! The thing had to weigh in at over 5# when all was said and done. Had the neighbors over to partake and we were all very happy with dinner. They are still commenting positively and asking when it'll get done again.
Start with homemade dough. This was a kit from The Prepared Pantry done in the bread machine
Homemade bacon and ground beef cooked up
Red onion and chopped garlic dill pickles courtesy of
SmokinAl
I let the dough proof a second time then rolled it out into the 14" CI skillet. Add the bacon and ground beef.
Ro Tel tomatoes with habaneros (this was the "sauce"), onions and pickles
Lotsa extra sharp cheddar and a crank or two of black pepper
Onto the grill. Tracy asked me to make the outer crust nice and thick so she could dip it in marinara like a bread stick
Done, in the house, and out of the skillet
This thing is over 2" thick
Sliced and ready to serve
My first piece
Close up so you can see all the goodies
After the first one not coming out as well I'd hoped, I had my reservations about this one but it came out really well. The differences between this one and the first one was the dough (first one was an attempt at homemade) and using the Ro Tel tomatoes versus a small amount of traditional marinara sauce and just diced tomatoes. Pete and I were able to manage two slices but it was a struggle finishing the second one. This thing had a LOT of density and was unbelievable filling. All in all very successful effort and a good rendition of a bacon cheeseburger but with a twist. It certainly goes on the to-do-again list, and possibly this weekend.
Well thanks once again for stopping in and hope everybody has a great weekend.
Robert
Start with homemade dough. This was a kit from The Prepared Pantry done in the bread machine
Homemade bacon and ground beef cooked up
Red onion and chopped garlic dill pickles courtesy of
SmokinAl
I let the dough proof a second time then rolled it out into the 14" CI skillet. Add the bacon and ground beef.
Ro Tel tomatoes with habaneros (this was the "sauce"), onions and pickles
Lotsa extra sharp cheddar and a crank or two of black pepper
Onto the grill. Tracy asked me to make the outer crust nice and thick so she could dip it in marinara like a bread stick
Done, in the house, and out of the skillet
This thing is over 2" thick
Sliced and ready to serve
My first piece
Close up so you can see all the goodies
After the first one not coming out as well I'd hoped, I had my reservations about this one but it came out really well. The differences between this one and the first one was the dough (first one was an attempt at homemade) and using the Ro Tel tomatoes versus a small amount of traditional marinara sauce and just diced tomatoes. Pete and I were able to manage two slices but it was a struggle finishing the second one. This thing had a LOT of density and was unbelievable filling. All in all very successful effort and a good rendition of a bacon cheeseburger but with a twist. It certainly goes on the to-do-again list, and possibly this weekend.
Well thanks once again for stopping in and hope everybody has a great weekend.
Robert
