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Cook bacon over medium heat in a nonstick skillet until crisp, about 5 minutes. Drain bacon on a paper towel-lined plate; set aside. Do not wipe out the pan.
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Add onions and pinch of salt to the pan with the bacon grease, and turn heat to medium-high. Sauté until onions soften up and start to take on golden-brown color, 3 to 4 minutes. Add beef; cook, breaking up the meat with a spatula up into small crumbles, until browned, 5 to 7 minutes.
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Stir salt, freshly ground black pepper, cayenne, and Worcestershire sauce into the beef; continue to cook until beef is browned and any liquid in the pan has evaporated.
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Turn off the heat. Stir in reserved bacon, 2 tablespoons ketchup, 1 tablespoon mustard, and 1/2 the shredded Cheddar cheese. Let mixture cool to room temperature before using, about 15 minutes.
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Using only as much flour as needed, press, roll and stretch pizza dough out into a 10x15-inch rectangle.
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Transfer meat mixture onto dough, leaving 1 1/2 inches of dough uncovered on both short sides, as well as the long edge closest to you. Leave about 2 1/2 inches uncovered on the opposite edge.
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Scatter dill pickle and green onions over beef, and then top evenly with remaining cheese. Brush a little water along the long edge of dough, where the roll will finish.
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Fold the dough from each side over the filling, and then begin rolling up from the bottom. As you roll, make sure the dough on each end stays sealed and holds in filling. When the roll is almost complete, stretch the edge of the dough and complete rolling with the seam on the bottom.
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Transfer roll to the prepared sheet pan. Brush with melted butter or a beaten egg, and sprinkle with sesame seeds.
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Bake in the preheated oven until well browned, and fat from the beef has started to leak out from the bottom or ends of the roll, about 35 minutes.
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Meanwhile for "Secret Sauce", whisk mayonnaise, 3 tablespoons ketchup, 2 tablespoons mustard, 2 tablespoons dill pickle, and 1 tablespoon sliced green onions together in a small bowl.
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Transfer to a cooling rack, and let rest 20 to 30 minutes before serving. Serve with “Secret Sauce.”
