BBQ Potato Corn Salad

1/3 C ranch dressing
1/3 C bbq sauce
2 T dijon mustard
3 lb small red potatoes, cooked and quartered
1 can kernel corn, drained
1/2 C sliced celery
1/2 C chopped red peppers
1/2 C chopped red onions
8 slices bacon, cooked and crumbled


Mix dressing, bbq sauce and mustard in large bowl. Add all remaining ingredients except for the bacon. Mix lightly.

Sprinkle top of salad with bacon. Serve immediately or chill until ready to serve.

Bacon Cheeseburger Roll Up

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust


PREHEAT oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet. Add VELVEETA; cook until completely melted, stirring frequently. Cool 10 min.

UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.

BAKE 20 to 25 min. or until golden brown. Cut diagonally into six slices to serve.