I'd intended on making this recipe during football season, but kept forgetting to buy the mini rolls. Burnt out on all our other ground beef favorites, I made a trip specifically to the store for them. A few substitutions- I used minced dried onion in place of the fresh, thin sliced cheddar instead of the shredded. I also pureed my tomatoes because my husband isn't a fan of them in chunks.
I only made one pan, and that was a mistake- we both loved them, and it would have been great to have another one stashed in the freezer for a quick dinner. Next time I will definitely make both pans. Thanks for sharing your recipe Nick!
* Exported from MasterCook *
Bacon Cheeseburger Slider Bake
2 packages Hawaiian sweet rolls -- (18 ounces each)
4 cups shredded cheddar cheese, divided- I used thin cheddar slices
2 pounds ground beef
1 cup chopped onion- used 2 T minced dried onion
14 1/2oz can diced tomatoes with garlic and onion, drained- I ran mine through the blender
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon pepper
24 bacon strips -- cooked and crumbled
1 cup butter -- cubed
1/4 cup packed brown sugar
4 teaspoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons sesame seeds
Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in two greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake 3-5 minutes or until cheese is melted.
In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir 1-2 minutes or until combined.
Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, 20-25 minutes or until golden brown and heated through.
Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes or until cheese is melted and a thermometer inserted in center reads 165°. Yield: 2 dozen.
Shared at The Weekend Potluck #262