Spread the mac and cheese evenly over the dough, leaving a 1-inch border on all sides.
Layer on the beef and bacon mixture over the mac.
Roll up the dough tightly from the long edge, jelly-roll style.
Seal the edge by pinching the seam and place seam-side down.
Tip: If the dough is sticky or tearing, chill it for 10 minutes before rolling again.
Step 4: Slice & Arrange
Using a sharp knife or bench scraper, slice the log into 1½-inch-thick rolls — you should get about 10–12 rolls.
Line a baking sheet with parchment paper and arrange the rolls cut-side up, spaced slightly apart.
Step 5: Bake to Golden Perfection
Brush each roll with beaten egg for a shiny, golden crust.
Sprinkle sesame seeds or seasoning if desired.
Bake in the center of the oven for 20–25 minutes, or until the tops are golden and cheese is bubbling.
Remove and cool for 5–10 minutes before serving.
Serving Tip: Best served warm with dipping sauces like ketchup, spicy mayo, ranch, or burger sauce.
Why This Recipe Works
Multiple Textures: You get creamy mac, juicy beef, crisp bacon, soft dough, and a golden crust.
Make-Ahead Friendly: You can fully assemble and refrigerate unbaked rolls overnight.
Crowd-Pleaser: These are perfect for parties, brunch spreads, school lunches, or even freezing.
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