Looking for something that’s part snack, part comfort food, and entirely crowd-pleasing? These Garlic Butter Turkey Bacon Cheeseburger Rollups are everything you love about a classic turkey bacon cheeseburger, but wrapped up in buttery, flaky dough and baked into perfect little pinwheels. Whether you’re planning a laid-back game night or need a fun twist on family dinner, these rollups are just the thing to spice things up—without the mess of a grill.
You know those recipes you stumble on that are just too easy to keep to yourself? This is one of them. The first time I made these, my husband walked in the kitchen mid-bake and said, “What smells like the inside of a burger joint… but better?” That buttery, garlicky aroma mixed with sizzling beef and melting cheese is just unbeatable.
What I love most about this recipe—aside from how addictive they are—is how flexible it can be. You can go full spicy with jalapeños, keep it classic with cheddar and beef turkey bacon, or even sneak in a few pickles for that burger-shop bite. The best part? No grill required, and cleanup is a breeze.
So let’s dive in—here’s how to make these crave-worthy, golden brown cheeseburger rollups from scratch.
INGREDIENTS YOU’LL NEED
For the Filling:
500 g ground beef (80/20 blend works great)
120 g beef turkey bacon, cooked and crumbled (thick-cut preferred)
120 g shredded sharp cheddar cheese
Salt, to taste
Freshly ground black pepper, to taste
Optional: 40 g finely chopped jalapeños, pickles, or onions
For the Dough and Topping:
1 tube (250–300 g) crescent roll or pizza dough
40 g unsalted butter, melted
2 cloves garlic, minced
Optional: 1 tablespoon chopped fresh parsley
STEP-BY-STEP INSTRUCTIONS
Step 1: Preheat and Prep
Start by preheating your oven to 190°C (375°F). Line a baking sheet with parchment paper—this helps prevent sticking and makes cleanup way easier.
Step 2: Cook the Ground Beef
In a large skillet over medium-high heat, cook your ground beef. Use a wooden spoon or spatula to break it up as it browns. You’re looking for a nice even cook—no pink remaining, which should take about 5 to 7 minutes.
As the beef cooks, season it with salt and freshly ground black pepper to taste. If you’re adding any finely chopped jalapeños, onions, or pickles, you can stir them in once the beef is nearly cooked. These add-ins will infuse flavor into the meat without making it soggy.
Once cooked through, drain off any excess fat, then stir in the crumbled beef turkey bacon. Take the pan off the heat and let the mixture cool for about five minutes. This step is important—if the filling is too hot when you place it on the dough, it can make things tricky when you try to roll it up.
Step 3: Roll Out the Dough
While the filling cools, unroll your dough on a lightly floured surface. If you’re using crescent roll dough, make sure to press the seams together to form one large rectangle—roughly 23×33 cm (9×13 inches) is the goal.
This part is kind of like prepping cinnamon rolls—but with beef and cheese instead of sugar and spice.
Step 4: Add the Filling
Spread your cooled beef and turkey bacon mixture evenly over the dough, leaving about a 2.5 cm (1-inch) border along one long edge. This will help when it comes time to seal the roll.
Now sprinkle the shredded cheddar evenly across the top. Be generous here—this is the heart of that ooey-gooey, cheesy payoff you want with each bite.
Garlic Butter Bacon Cheeseburger Rollups – Finishing Touches and Tasty Tips
Now that you’ve got your savory beef and cheese filling spread out over that buttery dough, it’s time for the fun part—rolling, slicing, and baking these irresistible little bites. This is where your kitchen starts to smell like something straight out of a diner in the best way possible.
And don’t worry if this is your first time working with rollups—this method is really forgiving. As long as your dough is sealed and you don’t overload it with filling, you’ll end up with perfectly golden, cheesy spirals every time. Let’s finish this off with a little garlic butter magic and get them into the oven.
Step 5: Roll It Up
Starting with the long edge opposite the 2.5 cm (1-inch) border, gently but tightly roll the dough into a log. It’s kind of like making a jelly roll or cinnamon roll—just a savory version.
Once you’ve reached the end, pinch the seam closed to make sure it doesn’t unravel while baking. If any cheese tries to sneak out the sides, don’t worry—it just adds a little crispy edge that’s honestly one of the best parts.
Step 6: Slice into Rollups
With a sharp knife, slice the rolled log into 2.5 to 4 cm (1 to 1.5 inch) thick pieces. You should get around 8 to 10 rollups, depending on how thick you cut them.
Carefully place each slice cut-side up on your prepared baking sheet. Make sure there’s a little space between each one so the edges get golden and crispy as they bake.
Step 7: Make and Brush the Garlic Butter
In a small bowl, stir together the melted butter, minced garlic, and chopped parsley if you’re using it. This is where that rich, aromatic flavor comes in. Using a pastry brush (or the back of a spoon if that’s all you’ve got), generously brush the garlic butter mixture over the tops and sides of each rollup.
Don’t skimp here—it’s what gives the rollups that beautiful glossy finish and buttery bite.
Step 8: Bake to Golden Perfection
Slide your tray into the oven and bake at 190°C (375°F) for 15 to 18 minutes. Keep an eye on them during the last few minutes—the tops should be golden brown, and you’ll see some cheese bubbling up around the edges. That’s your cue that they’re just right.
If your oven tends to run hot, you might want to start checking around the 14-minute mark to avoid over-browning.
TIPS, TRICKS & VARIATIONS
Now that you’ve got the basics down, here are a few ways to take these rollups to the next level—or to make them work for what you’ve got on hand:
Want extra heat? Toss in some finely chopped jalapeños or a dash of chili powder into the beef mixture.
Cheese swap: Sharp cheddar works beautifully, but feel free to mix in some pepper jack, smoked gouda, or mozzarella.
No beef bacon? Regular bacon or turkey bacon work just fine—just make sure it’s cooked and crispy before mixing it in.
Try puff pastry: If you want a flakier finish, puff pastry is a great swap. Just be sure to adjust the baking time slightly depending on the brand.
Make-ahead option: You can fully assemble and slice the rollups, then refrigerate them on a baking sheet (covered) for a few hours before brushing with butter and baking fresh.
Garlic Butter Bacon Cheeseburger Rollups – FAQ and Final Thoughts
By now, your kitchen smells amazing, your tray of golden, cheesy rollups is out of the oven, and you’ve probably already snuck one (or two) to taste-test. These Garlic Butter turkey Bacon Cheeseburger Rollups are just that irresistible. Whether you’re serving them up for game night, a casual dinner, or bringing them along to a potluck, they’re guaranteed to disappear fast.
Before we wrap up, I wanted to answer a few of the most common questions I get about this recipe—especially if you’re planning to make them ahead or want to experiment a little.
FREQUENTLY ASKED QUESTIONS
Can I make these rollups ahead of time?
Yes! You can assemble and slice the rollups, then cover and refrigerate them for up to 6 hours before baking. Wait to brush on the garlic butter until right before they go in the oven to keep the dough from getting soggy.
What’s the best dough to use—crescent rolls, pizza dough, or puff pastry?
Crescent roll dough is the easiest to work with and gives that classic soft, slightly flaky texture. Pizza dough will be chewier and more bread-like. Puff pastry is great if you want something ultra-flaky and buttery—just keep an eye on the baking time, as it can cook a bit quicker.
Can I use turkey bacon or vegetarian options?
Absolutely. Turkey bacon works well, and you can even use a plant-based meat and cheese alternative to make a vegetarian version. Just make sure any substitutions are fully cooked before adding them to the dough.
How do I reheat leftovers without drying them out?
Place the rollups on a baking sheet and cover loosely with foil. Reheat in a preheated 180°C (350°F) oven for about 5–7 minutes. They’ll crisp back up and taste almost as good as fresh.
Can I freeze these rollups?
You can, but they’re best fresh. If you do freeze them, wrap tightly in foil or place in an airtight container. Reheat from frozen at 180°C (350°F) for 10–12 minutes, or until heated through.
What can I serve with these?
These rollups are great with dipping sauces like ketchup, mustard, ranch, or a spicy mayo. For a full meal, pair them with a simple salad, coleslaw, or even roasted veggies.
Can I double the recipe for a larger crowd?
Definitely. Just use two baking sheets and rotate them halfway through baking for even browning. These are great for feeding a group.
FINAL THOUGHTS
There’s something so satisfying about transforming simple ingredients into a dish that’s fun, flavorful, and downright addictive. These Garlic Butter turkey Bacon Cheeseburger Rollups check all the boxes—they’re crispy on the outside, cheesy and savory on the inside, and packed with big, bold burger flavor in every bite.
What I really love is how flexible they are. Whether you’re sticking to the basics or adding your own spin (hello, jalapeños or smoked gouda), these rollups are a recipe that invites creativity. Plus, they’re easy enough for a weeknight and impressive enough for guests.
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Garlic Butter Turkey Bacon Cheeseburger Rollups
Description
Flaky dough is rolled around a savory blend of seasoned ground beef, crispy turkey bacon and melted sharp cheddar, then brushed with garlicky butter and baked until golden. These hand-held rollups capture all the flavors of a turkey bacon cheeseburger in an irresistible, pull-apart form—perfect for parties, game day or a fun family dinner.
Ingredients
500 g ground beef (80/20 blend recommended)
120 g turkey bacon, cooked and crumbled (thick-cut preferred)
120 g shredded sharp cheddar cheese
salt, to taste
freshly ground black pepper, to taste
optional: 40 g jalapeños, pickles or onions, finely chopped
Dough and Topping
1 tube (250–300 g) crescent roll or pizza dough
40 g unsalted butter, melted
2 cloves garlic, minced
optional: 1 tablespoon fresh parsley, finely chopped
Instructions
Preheat the oven to 190 °C and line a baking sheet with parchment paper.
Cook the ground beef in a skillet over medium-high heat, breaking it up until no pink remains, about 5–7 minutes. Season with salt and pepper as it cooks. Drain off any excess fat and stir in the crumbled turkey bacon. Remove the pan from the heat and let the mixture cool for five minutes.
Unroll the dough on a lightly floured surface. If using crescent rolls, press the seams to form a single 23×33 cm rectangle. Spread the cooled beef and bacon mixture evenly over the dough, leaving a 2.5 cm border along one long edge. Sprinkle the shredded cheddar over the meat.
Starting from the long edge without the border, roll the dough tightly into a log and pinch the seam to seal. Using a sharp knife, cut the log into 2.5–4 cm-thick slices and arrange them cut-side up on the prepared baking sheet.
In a small bowl whisk together the melted butter, minced garlic and parsley if using. Brush this garlic butter generously over each rollup.
Bake for 15–18 minutes, until the dough is golden brown and the cheese is bubbling. Watch closely during the last few minutes to prevent over-browning. Serve warm.
Notes
For extra heat, add finely chopped jalapeños or a sprinkle of chili powder to the beef mixture. You can swap in pizza dough for a chewier crust or puff pastry for an even flakier finish. These rollups are best eaten fresh but can be reheated at 180 °C for 5–7 minutes until warmed through.
