Warm Texas Rhodes rolls wrapped around a flavorful and melty bacon cheeseburger mix then dipped into a “Big Mac Sauce” for gameday appetizer perfection! 
As you may know, about 99% of my diet is healthy, low calorie foods (ya, okay this is a massive exaggeration. I am tryinggg to make 99% of my diet healthy, low calorie foods…but…cheese…and wine…and chocolate. Ughh.) Anyway, some days I just want to stuff a cube of cheese into bread, cook it until it melts and dip it into a mayonnaise-based sauce. On days like this I am thankful for events like the Superbowl. It’s pretty much a requirement to eat junk food during the Superbowl which gave me the perfect opportunity to try out these bacon cheeseburger bombs! And every good cheeseburger needs a killer sauce and if we’re all being honest with ourselves does it get any better than the big mac sauce? (If you’re disagreeing here then please send me your sauce recipe because clearly, I need it in my life.)
This is a perfect gameday or party appetizer because they’re relatively quick, they taste amazing, and they’re encapsulated in their own little hot pockets so they stay warm for quite a while. They can easily be reheated in the microwave to remelt the cheese if needed, but they’re good at room temperature as well! Plus…big mac sauce. It really tastes just like the real thing and I think it’s the perfect touch to elevate these bacon cheeseburger bombs to a whole new level!
BACON CHEESEBURGER BOMBS WITH “BIG MAC SAUCE”
I can’t even with that cheese. Can. Not. Even. How long until Ohio State Football season starts again?? I’m ready to make these babies again for a gameday! (The spring game counts, right? I think it counts…)
You’ll want to plan ahead for making these cheeseburger bombs as the frozen rolls will need to thaw overnight. At the very least they’ll need to sit out for 3-5 hours so make sure you don’t wait until halftime to start these! I used Rhodes Texas rolls but really any thawed frozen rolls would work. You can find the different thawing methods on the Rhodes website.
I chose to the refrigerator method which means spraying a pan with cooking spray, placing the rolls on the pan, spraying the top of the rolls with cooking spray, covering with saran wrap and refrigerating overnight. The spray on top of the rolls is pertinent to prevent the saran wrap from sticking to the rolls as they rise. The next morning I removed them from the fridge and let them sit on my kitchen counter for about an hour or two until they had fully doubled in size. I used 16 rolls for this recipe.
You’ll also want to prep your “big mac sauce” the night before so the flavors can blend together overnight (at the least, try to make it a few hours beforehand!). In a medium-sized bowl, mix together 1/2 C mayonnaise, 2 Tbsp french salad dressing, 2 Tbsp sweet pickle relish, 2 Tbsp minced white onion, 1 tsp white vinegar, 1 tsp sugar and 1/8 tsp salt. Refrigerate until ready to serve.
Once your rolls are ready to rumble, you’ll want to prep your burger filling. Preheat a medium sized pan over medium-high heat, then add in 1 lb of ground beef and 1 diced white onion. Cook until no longer pink, then drain out the excess grease and add in 4 slices of crumbled, cooked bacon and 1 Tbsp of montreal seasoning. Stir until combined.
While the meat cooks, cut an 8 oz block of sharp cheddar cheese into 16 cubes.
Preheat your oven to 425 and prep a baking sheet by lining it with foil. Take one thawed roll and flatten it out into your palm then add in about 2 spoonfuls of beef and 1 cheese cube. Pull the dough around the mixture and twist the bottom of the roll to seal it off. Try to stuff as much into each roll as possible because there will be plenty of meat! (But don’t overstuff to the point you can’t seal it up. #balance) Place each roll onto the foil lined sheet and continue until all of the rolls are stuffed. (Tip: Leave the saran wrap on the pan of unstuffed rolls while you work with them to prevent them from drying out.)
Create an egg wash by whisking 1 egg with 1 Tbsp of water. Brush each roll with the egg wash. Bake for 15-18 minutes or until lightly browned. Switch the oven to broil and broil for about 2-3 minutes to add a little more brown-ness. Remove from the oven and allow to cool for about 5-10 minutes (patience is definitely a virtue here….they will be HOT inside!)
Serve the cheeseburger bombs alongside the big mac sauce for dipping, and a few pickle slices, if you wish! They can be reheated if needed in the microwave for about 1 minute and stored in the refrigerator for up to 3 days.
Enjoy!! 
Looking for more gameday appetizers? Here are a few more bacon and onion options!
Cheddar Bacon Jalapeño Pinwheels
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Warm Texas Rhodes rolls wrapped around a flavorful and melty bacon cheeseburger mix then dipped into a “Big Mac Sauce” for gameday appetizer perfection!
Ingredients
- 1 lb ground beef
- 1 white onion
- 1 Tbsp Montreal seasoning
- 4 slices cooked, crumbled bacon
- 16 frozen Rhodes Texas Rolls
- 8 oz cheddar cheese, cut into 16 cubes
- 1 egg with 1 Tbsp water (for egg wash)
- Pickle slices to garnish (optional)
- For the “Big Mac Sauce”:
- 1/2 C Mayonnaise
- 2 Tbsp French salad dressing
- 2 Tbsp sweet pickle relish
- 2 Tbsp minced white onion
- 1 tsp white vinegar
- 1 tsp sugar
- 1/8 tsp salt
Instructions
- Thaw 16 frozen rolls: I chose to the refrigerator method which means spraying a pan with cooking spray, placing the rolls on the pan, spraying the top of the rolls with cooking spray, covering with saran wrap and refrigerating overnight. The spray on top of the rolls is pertinent to prevent the saran wrap from sticking to the rolls as they rise. The next morning I removed them from the fridge and let them sit on my kitchen counter for about an hour or two until they had fully doubled in size.
- You’ll also want to prep your “big mac sauce” the night before so the flavors can blend together overnight (at the least, try to make it a few hours beforehand!). In a medium-sized bowl, mix together all of the ingredients above then refrigerate until ready to serve.
- Once your rolls are ready to rumble, you’ll want to prep your burger filling. Preheat a medium sized pan over medium-high heat, then add in the ground beef and onion.
- Cook until no longer pink, then drain out the excess grease and add the bacon and
montreal seasoning. Stir until combined. - While the meat cooks, cut the cheddar cheese into 16 cubes.
- Preheat your oven to 425 and prep a baking sheet by lining it with foil. Take one thawed roll and flatten it out into your palm then add in about 2 spoonfuls of beef and 1 cheese cube. Pull the dough around the mixture and twist the bottom of the roll to seal it off.
- Place each roll onto the
foil lined sheet and continue until all of the rolls are stuffed. (Tip: Leave the saran wrap on the pan of unstuffed rolls while you work with them to prevent them from drying out.) - Create an egg wash by whisking 1 egg with 1 Tbsp of water. Brush each roll with the egg wash. Bake for 15-18 minutes or until lightly browned.
- Switch the oven to broil and broil for about 2-3 minutes to add a little more brown-ness.
- Remove from the oven and allow to cool for about 5-10 minutes
- Serve the cheeseburger bombs alongside the big mac sauce for dipping, and a few pickle slices, if you wish!
- Enjoy!
Notes
**The rolls will need to thaw overnight or for at least 3-5 hours. Follow the instructions on your chosen brand or at this link for Rhodes! (http://rhodesbakenserv.com/how-to-bake/thaw-and-rise/)
**Leftovers can be reheated in the microwave for about 1 minute and stored in the refrigerator for up to 3 days.
**Recipe inspired by Holly from Spend with Pennies and adapted from Mom Deals (I chose to add in more relish and onion!)
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave me a comment below! 🙂
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