Bacon Cheeseburger Dip Bombs - cooking recipe

Ingredients

6 slices bacon, chopped
1/2 small red onion, chopped
2 garlic cloves, chopped
3/4 lb ground beef (80/20)
2 teaspoons Worcestershire sauce
1 cup canned diced tomato, drained
8 ounces cream cheese, cut into cubes
2 tablespoons relish, plus more for serving
2 tablespoons chopped scallions
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded sharp cheddar cheese (yellow)
1 (13 7/8 ounce) can pizza dough
1 egg, beaten
2 tablespoons sesame seeds
2 cups shredded romaine lettuce, for serving
mustard, for serving
ketchup, for serving

Preparation

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large saute pan over medium heat, cook bacon until crisp, about 3-5 minutes. Drain on a towel-lined plate. Drain all grease from pan except 1 tablespoon.
Return pan to medium heat and cook onions and garlic until softened, about 3-5 minutes. Stir in the ground beef and cook, stirring occasionally, until no longer pink, about 5 minutes. Stir in the worcestershire sauce, diced tomatoes, cream cheese, relish, scallions, crisp bacon, salt and pepper. Cook until cream cheese is melted, then remove from heat and let cool.
Unroll the pizza dough and cut into 18 squares. Working with one at a time, place about 2 teaspoons shredded cheddar cheese into the center of the dough, then top with about a tablespoon of the beef mixture. Top with a teaspoon of cheddar cheese. Pull the corners of the dough up to meet in the middle and pinch to close. Place the dough, seam side down, about 2 inches apart on prepared baking sheet. Repeat with remaining ingredients.
Brush the tops with beaten egg and sprinkle with sesame seeds. Bake for 25 minutes until golden. Serve on a bed of shredded lettuce with relish, mustard and ketchup on the side.