Warm Texas Rhodes rolls wrapped around a flavorful and melty bacon cheeseburger mix then dipped into a "Big Mac Sauce" for game day appetizer perfection!
- 16 frozen Rhodes Texas Rolls
- 1 lb ground beef
- 1 white onion, diced
- 4 slices cooked, crumbled bacon
- 1 Tbsp Montreal seasoning
- 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
- 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 1 lb of ground beef and 1 diced white onion.
- Cook until no longer pink, then drain out the excess grease and add 4 slices of cooked, crumbled bacon and 1 Tbsp of Montreal seasoning. Stir until combined.
- While the meat cooks, cut 8 oz of 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 over 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!
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 rolls!
Leftovers can be reheated in the microwave for about 1 minute and stored in the refrigerator for up to 3 days.
Keywords: cheeseburger bites, fun appetizer, Superbowl party, game day, kid-friendly cooking, Big Mac sauce copycat