Barbecue Bacon Cheeseburger Stuffed Sandwiches

Preheat oven to 400°F. Line a large baking sheet with a piece of parchment paper. Set aside.

On a lightly floured surface, divide the bread dough into 12 even pieces. Roll each piece into a ball. Working with one piece of dough at a time, flatten bread dough into a circle that is about 1/4″ thick. Place about 1/4 cup of the meat filling into the center of the dough circle. Gather up the edges of the dough around the filling and cinch to seal. Place seam side down on the parchment lined pan. Repeat until all the dough is used.

Gently cover the dough with a piece of lightly oiled plastic wrap or a damp tea towel. Let rise in a warm place for 15 minutes or until slightly puffy. Brush with the egg wash and sprinkle with any desired toppings.

Slide the pan into the preheated oven on the center rack. Bake for 18-24 minutes, rotating the pan 180 degrees halfway through the cooking time, or until the rolls are deep brown and shiny and the bread is cooked all the way through. Remove the pan from the oven and let the rolls rest on the pan for 5 minutes before transferring to a cooling rack. Let the rolls rest at least 15 minutes before eating.

If you wish to freeze the rolls remove them from the oven about 5 minutes early and let cool completely on the pan before putting the pan directly into the freezer. When the rolls are frozen through (about 6 hours), wrap each one in foil and transfer to a resealable freezer bag. Kept like this in the freezer they will be good for about 3 months. To reheat, place foil wrapped rolls on a pan and heat in a preheated 400°F oven for 15 minutes. After 15 minutes, open the foil so the rolls are exposed and continue heating until hot all the way through.