When money is tight, we really learn to appreciate full refrigerators and leftovers. But once you’ve exhausted all of the options, and begin to feel like you’ve made enough leftovers with your leftovers, it’s time to think out of the recipe box ;). Bob from Cooking Stuff did just that. He had some leftover pizza dough that he used to make a savory snack that also doubles as a delicious lunch. And if you are a firm believer that bacon really does make everything better, then you’ll be happy to hear that the special ingredient in his pizza tunnels is bacon.

Follow this handy tutorial the next time you have a few slices of bacon leftover from breakfast and can’t figure out what to do with last night’s pizza dough.

First, roll out the dough into a big oblong.

How big? However big you like. I made it about twenty inches by seven or so. I think. Then I just put on the bacon,

some thin sliced red onion

and cubes of mozzarella.

Cheddar would be good too or Gruyere. Hell, any cheese would be good, it’s bacon, bread and cheese for crying out loud. Next I rolled it up. I didn’t make to too tight, but I didn’t try to keep it loose either. I sealed the seam with a little water (didn’t work out that well, unfortunately) then topped it with some olive oil and a little more cheese.

Baked it on a baking stone at 475 for about thirteen minutes, or so.

I love the little browned bits of cheese on the outside, it gives a great taste and texture. Sometimes I do it on pizza too, around the edge of the crust. So the verdict is, they are wicked good. But next time I’m going to put more stuff in there.