1 Pack Martin’s Dinner Potato Rolls (12 rolls)
1/2 Pound Ground Beef
1/2 Cup Ketchup
1/4 Cup Mustard
2 Cups Cheddar Cheese, shredded
2 Cups Lettuce, shredded
1 Cup Dill Pickle, chopped
1/2 Cup Onion, chopped
1/2 Cup Mayonnaise
3 Tablespoons Dill Pickle Juice
Cut each sheet of Martin’s Dinner Potato Rolls in half horizontally (keeping the top and bottom halves separately in tact). You should have four half “sheets” of rolls. Allow rolls to sit so they dry out slightly as you prepare the remaining ingredients. Alternatively, you can bake in a low-temp oven (around 300° F) for about 5-6 minutes to speed up this process.
Preheat oven to 425° F. In a large skillet, cook and crumble the ground beef over medium-high heat until cooked through, about 5-6 minutes; drain grease.
Meanwhile, arrange the roll sheets side-by-side on two 9×13 baking trays. Mix together ketchup and mustard; spread over the rolls. Top with ground beef and cheese; bake until cheese is bubbly and crust is lightly browned, about 5-7 minutes.
Remove from oven and top with lettuce, pickles, and onion. Whisk together mayonnaise and pickle juice; drizzle over pizza.
Carefully transfer to a cutting board; slice into smaller portions. Serve warm.
Recipe adapted from: www.tasteofhome.com