Cheeseburger garbage bread

Add sliced bacon to a cold dry pan, set the heat to medium and cook until the fat renders out and the surface looks foamy and bubbly; drain on a paper towel lined plate.

Without wiping the pan, cook the diced onions in the bacon fat over medium-high with a big pinch of salt for three or four minutes until softened and lightly coloured.

Add a pound of ground beef and break it into small crumbles, not too tiny, letting it brown for flavour and appearance.

Season with kosher salt, black pepper, cayenne and Worcestershire sauce, and cook until the moisture the salt draws out has evaporated and the pan dries.

Off the heat, stir the bacon back in with the Dijon mustard, ketchup and half the grated cheddar, then cool to room temperature.

Press and roll the pizza dough out on a floured surface to roughly 10 by 15 inches, resting it a few minutes between rollings if it keeps shrinking back.

Spread the cooled filling over the dough, leaving an inch to an inch and a half at the ends and the near side and several inches at the far side.

Scatter over the chopped dill pickles, the green onions and the rest of the cheese.

Moisten the far edge with water, fold the sides up over, and roll up tightly from the bottom without stretching the dough, keeping the sides sealed.

Finish seam side down and transfer carefully onto a parchment lined sheet pan.

Brush with melted butter and sprinkle with sesame seeds; an egg wash is what actually holds the seeds on.

Bake in the centre of a 375F oven about 35 minutes until beautifully browned.

Cool on a rack at least 20 minutes and serve barely warm or at room temperature, sliced to show the spiral.