We could technically call these cheeseburger sliders, but calling them mini is just so much cuter.

Mini Cheeseburgers

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; spray with nonstick cooking spray; set aside.

For buns, unroll pizza crust on a lightly floured cutting board; lightly cover with plastic wrap and let stand for 45 minutes at room temperature. Cut dough into 10 equal pieces. Knead each dough piece into a ball on a work surface for 1 to 2 minutes. Place 1-inch apart on prepared baking sheet. Whisk together egg and cold water; lightly brush dough balls with egg mixture. Sprinkle with sesame seeds. Bake 20 minutes or until golden. Transfer buns to a wire rack to cool.

Increase oven temperature to 450 degrees. Cook breaded pickle slices in oven according to pkg directions. 

For patties, combine ground beef, ranch dressing mix, and garlic salt. Form mixture into 10 (1/2-inch-thick) patties. Cook patties in a large nonstick skillet over medium heat for 4 to 6 minutes or until burgers reach 165 degrees, turning once halfway through. Cut 3 Cheddar cheese slices into 10 (2-inch each) squares. Place cheese squares on burgers during the last minute of cooking.

To assemble, split buns. On bun bottoms, layer leaf lettuce, burgers, Roma tomato slices, breaded pickles, 3 pieces crisp-cooked thick-cut bacon and bun tops. If desired, skewer with sandwich picks.