Cheeseburger garbage bread (stromboli)

Put sliced bacon in a cold dry pan, set to medium and cook until the fat renders and the bacon is crispy; it is nearly done when the pieces look foamy.

Drain the bacon on a paper towel lined plate; keep the fat in the pan.

Over medium-high heat cook the diced onions with a big pinch of salt in the bacon fat 3 or 4 minutes, until softened and starting to colour.

Add one pound of ground beef and break it into small crumbles, not too tiny, letting it brown.

Season with kosher salt, black pepper, two or three shakes of cayenne and a few dashes of Worcestershire; cook until the released moisture evaporates and the pan dries out.

Heat off: stir in the bacon, a spoon of Dijon, a squirt of ketchup and half the grated cheddar. Cool to room temperature (or refrigerate if making ahead).

On a floured surface press out the pizza dough, then roll into a rectangle about 10 by 15 inches; if it shrinks back, rest a few minutes between rollings; finish shaping by hand.

Spread the filling leaving an inch to an inch and a half at the ends and near side and a few inches at the far edge; top with chopped dill pickles, green onions and the rest of the cheese.

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

Transfer to a parchment-lined sheet pan and check the ends are sealed.

Brush with melted butter and sprinkle with sesame seeds (an egg wash holds them better).

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

Cool on a cooling rack at least 20 minutes; serve barely warm or at room temperature, sliced, with the secret sauce.