1-Start by cooking the ground beef in a skillet over medium heat until it’s browned, then drain the fat to keep things from getting too greasy. Stir in the taco seasoning and ½ cup water, letting it simmer until the mixture thickens and the flavors meld together that’s about 5 minutes or so.

2-Next, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sogginess. On a floured surface, stretch the 16 oz refrigerated pizza dough into a 10×15 inch rectangle, using a bit of flour to stop it from sticking. Spread the beef mixture evenly over the dough, then sprinkle on the 6 strips of crumbled bacon and 1½ cups shredded cheddar cheese, leaving a small border around the edges for easy rolling.

3-Roll the dough tightly into a log and pinch the edges to seal, making sure it’s secure to avoid any unraveling during baking. Slice the log into 1-inch pieces and place them on the prepared baking sheet, spaced apart for crispiness. In a small bowl, melt the 4 tablespoons unsalted butter and stir in the 2 minced garlic cloves and 1 tablespoon fresh parsley, then brush this mixture over the rolls. Finally, bake for 15 20 minutes until they’re golden and the cheese is melted, giving you a flaky, flavorful result.