Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat. Add 1/2 cup (75g) of finely diced yellow onion and sauté for 3-4 minutes. Stir in 2 cloves of minced garlic and cook for 30 seconds.

Add 1 lb (450g) of ground beef to the skillet. Break it apart and let it sear undisturbed for 2 minutes to develop a crust. Cook until no pink remains.

Drain excess fat. Stir in 1 tbsp (15ml) Worcestershire sauce, 1 tsp (5g) smoked paprika, 1 tsp (5g) kosher salt, and 1/2 tsp (2.5g) black pepper. Let the mixture cool for 15 minutes.

Divide 1 lb (450g) of bread dough into 8 equal pieces. Flatten each into a 5-inch (12cm) circle, keeping the center slightly thicker.

Place mozzarella in the center of each dough circle, top with 2 tbsp (30g) of the cooled beef, and add more mozzarella. Pinch the dough edges tightly to seal.

Place seam-side down on a parchment-lined baking sheet. Whisk 1 egg with 1 tbsp water and brush generously over each roll for a glistening finish.

Bake at 400°F (200°C) for 15-18 minutes until golden-brown.

Remove from oven, top with shredded sharp cheddar, and bake for 2 more minutes until melted.

Sprinkle hot rolls with 2 tbsp (10g) finely chopped fresh parsley. Serve warm.