touchdown london broil roll

touchdown london broil roll


  • 2 pounds Dietz & Watson London Broil Roast Beef
  • 12 ounces Dietz & Watson Steakhouse Onion Cheddar Cheese
  • 5 tablespoons Dietz & Watson Smoky Horseradish Sauce
  • 2 tablespoons Dietz & Watson Yellow Mustard
  • 12 strips Dietz & Watson Thick Cut Applewood Smoked Bacon, cooked
  • One jar Dietz & Watson Kosher Pickles
  • All-purpose flour, for dusting
  • 1 1/2 pounds store-bought pizza dough, at room temperature
  • 1 medium red onion, finely chopped
  • Sesame seeds, for garnish


  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Roll the dough into a 20-by-14-inch rectangle. Layer in the D&W London Broil Roast Beef slices and half of the D&W Steakhouse Onion Cheddar Cheese slices evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Add the 2 tablespoons of D&W Yellow Mustard evenly, and then the red onion. Lay down the remaining cheese slices evenly over the half of the dough, leaving a 1-inch border on the sides. Then, arrange the cooked D&W Thick Cut Applewood Smoked Bacon.
  3. Working from the short side, tightly roll up the dough into a log. Pinch the open ends together to seal, then tuck them underneath. Transfer seam side-down, to the prepared baking sheet. Brush with water and sprinkle with sesame seeds. Bake until the bread is golden brown, about 40 minutes.
  4. Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with D&W Smoky Horseradish Sauce.

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