Directions

• Preheat oven to 425°. Line a 15x10x1-in. baking sheet with parchment paper or foil.
• Cook bacon strips in a large skillet set over medium heat, turning once, until the bacon is cooked and crisp, about 10 minutes. Transfer to a paper towel-lined plate; blot excess grease. Crumble or chop bacon; set aside. Discard excess grease from the skillet; place back on the heat.
• Add ground beef and onion to the skillet. Cook, breaking up large clumps with a wooden spoon, until browned, about 10 minutes. Pour off and discard excess grease. Remove skillet from heat. Stir in salt, garlic powder, pepper and cooked bacon. Stir in Jack cheese, ketchup and mustard until cheese is melted.
• Roll pizza dough out into a 15x10-in. rectangle. If the dough sticks, sprinkle with a small amount of all-purpose flour. Spread the beef mixture into an even layer over the dough, leaving 1/2-in. border on all sides. Sprinkle the pickle and banana peppers over the meat. Sprinkle shredded cheddar evenly on the top.
• Starting at a long end, gently roll up the dough so the filling remains tucked inside. Pinch the long seam and ends closed. Carefully transfer to the lined baking sheet, seam-side down.
• Crack the egg into a small dish; whisk with a fork until beaten. Use a pastry brush to spread beaten egg over the entire surface of the dough. Sprinkle the top of the log with coarse sea salt and/or sesame seeds, if desired. Bake 25-30 minutes or until dough is deeply golden brown. If the top is getting too browned, tent a piece of foil over the top to finish cooking.
• Transfer to a cutting board; let cool at least 10 minutes. Slice into 1-in. thick pieces. Serve with your favorite dipping sauce.