Preheat oven to 375°F. Place large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes. Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add the mustard, ketchup, Worcestershire sauce and beef stock to the pot, bring up to a bubble and simmer until thickened, 4-5 minutes. Let cool. Dust your hands and lightly coat the pizza dough with flour or cornmeal before rolling it out onto a work surface. Roll out the dough slightly so its approximately 11x16. Top the dough with the cooled meat mixture and top that with the cheese. Leave a one-inch border on each side. Fold all the borders in and over onto an inch of the meat mixture. Roll the dough up into a log shape forming a spiral in the middle. Brush the roll with egg wash and sprinkle it with sesame seeds. Transfer the roll to a baking sheet and bake until dough is evenly golden brown, about 45 minutes. Let cool slightly. To serve, slice up the cheeseburger bread and serve with a side of ketchup for dipping.