Italian Style Hamburgers on Garlic Knot "Rolls" with Pancetta and Provolone

I was so excited when my husband was on board for me to try this crazy idea.  We play a strange version of Chopped every night.  He gets something from the butcher or forgets to and I have to try and make something out of what I have and what he got that everyone will eat.  Tonight he came home with lean ground sirloin and a pizza dough from one of our local butchers.  I have been thinking of this recipe for some time and it was GOOD!

Ingredients
For knots
1 pizza dough, split into 4-6 pieces depending on size
2 cloves of garlic, minced
1/2 cup of grated parmesan
Olive oil

For toppings
Pancetta, thin sliced about 3 oz or 2 per burger
Thin sliced tomatoes
Thin sliced onions
Provolone, 1 slice per hamburger
Ketchup

For Hamburger
1 lb. of lean ground beef, split into even quarters
Salt
Pepper
Italian seasoning for a grinder

Preheat oven to 425.  Press out the dough onto a floured surface and cut into pieces that can be tied into a knot. Tie the pieces into a knot and loos to rest for 10 minutes.  Bake for 20 minutes until golden brown and cooked through.  While still hot, toss in a bowl with the garlic, olive oil to coat and parmesan.  Meanwhile, cook pancetta whole in a pan over medium heat until crisp.  Sometimes pancetta can curl in a way that prevents parts of it from browning,  No problem, just put it in a baking sheet and finish the cooking in a 400 degree oven.  Remove pancetta from the pan and reserve the rendered fat.  Season the hamburgers with salt, pepper and italian seasoning on both sides.  Add hamburger patties to the pan and brown on medium heat, about 3-5 minuted per side until browned and cooked to desired heat. Top with provolone and cover to melt cheese for about 2 minutes more.  To serve, split the garlic knots in half.  Put the toppings on the bottom, then the burger on then put the top on.