Bacon Serv Rolls Recipe 475

BACON APPETIZER CRESCENTS

Steps:

• Heat oven to 375°F.
• Combine all ingredients except crescent dough.
• Separate each can of dough into 8 triangles; cut each triangle lengthwise in half.
• Spread cream cheese mixture onto dough triangles, adding about 1 tsp. to each. Roll up, starting at short side of triangle. Place, point sides down, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.

BACON ROLL UPS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks.
• Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.

CRISPY CHEESY BACON ROLLS

Steps:

• If using raw bacon, partially cook it in the air fryer or in a frying pan over medium high heat until some of the fat has rendered out. Ensure the bacon is not cooked too crispy.
• Cut the crusts off of the bread if desired. Use a rolling pin to roll the bread flat.
• Place one slice of cheese (or more if you'd like) or 2-3 tablespoons shredded cheese on each slice.
• Roll up the bread and cheese. Wrap one slice of bacon around each roll and secure with a toothpick on each end.
• Place in a pan over medium-low heat. Add a small spoonful of butter & using tongs, rub the rolls in the butter ensuring the bread edges are covered.
• Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted.
• Serve immediately.

BACON AND CHEESE SOFT ROLLS

Steps:

• First we get the bread ready: Combine first 4 ingredients in the bowl of the mixer and wait 20 minutes. The mixture will become foamy.
• Then, using the hook attachment for the mixer add the remaining ingredients. Knead for 10 - 15 minutes
• Allow to rise in the bowl, covered with a cloth, in a draft-free place. (Do not place on oven top, just leave the bowl on your kitchen work top). About 30 - 45 minutes
• Whilst rising, make up the filling (fry off bacon & drain & grate cheese) and allow to cool.
• Once it has doubled, flour your hands very well and also the work top, and pull off pieces of the dough, slightly smaller than a tennis ball. Don't be frightened to add some flour if your dough is very sticky. It will be fine. Place your piece of dough on the work top and flatten as in the picture. Add a heaped teaspoon of filling in the center. Pull the dough from the sides to enclose the filling and squash the edges together so they are sealed, and reshape if necessary into a roll shape. Turn upside down (so the seal is on the bottom of the tray).
• Place the rolls apart from each other on a floured tin / tray. Allow to rise again on the cookie sheet, until the dough balls are touching (like in the picture). Rising will take about 30 - 45 minutes
• Carefully brush the tops of the rolls with milk and sprinkle some cheese over them
• Bake at 400 F / 200C / Gas 6 for 20-30 minutes (until golden brown).
• Eat warm or cold. I love them when they are still warm!

BACON CHEESEBURGER PUFF ROLLS

Steps:

• Preheat oven to 400°F Line a jellyroll pan with parchment paper.
• Place ground beef, bacon, and sweet onion in a large, deep skillet and saute until bacon has rendered its fat and onions are translucent. Break up chunks of ground beef as you are saute-ing,
• Add red bell pepper and garlic to the ground beef. Cook an additional 2 minutes. Remove from heat and stir in oregano, basil, green onions, and ketchup. Add salt and pepper to taste. Let cool to room temperature.
• Place one sheet of puff pastry between two sheets of plastic wrap and gently roll out to a rectangle about 12 inches by 10 inches. Remove the top piece of plastic wrap. Spread half of the ground beef mixture on puff pastry, leaving 1 inch clear on each of the four sides. Sprinkle with half of the Cheddar cheese.
• Use the bottom piece of the plastic wrap to help you roll the puff pastry and filling lengthwise into a log. Use the egg white as glue to seal the roll. Gently press both ends closed. Using the plastic wrap, lift the roll onto the prepared jellyroll pan and place seam-side down. Repeat process with the remaining sheet of puff pastry.
• Brush the tops of the bacon cheeseburger puff rolls with egg white and bake for 20 to 25 minutes until golden brown. Let rest for 10 minutes, then slice each roll on the diagonal into 4 pieces to serve.

BACON CRESCENT ROLLS

Steps:

• Separate crescent dough into eight triangles. Set aside 1 tablespoon of bacon. Sprinkle onion powder and remaining bacon over triangles; roll up and place point side down on an ungreased baking sheet. Sprinkle with reserved bacon. , Bake at 375° until golden brown, 10-15 minutes. Serve warm. Freeze option: Freeze cooled rolls in sealable freezer containers. To use, thaw at room temperature or, if desired, microwave each roll on high until heated through, 10-15 seconds.

BACON, EGG, AND CHEESE CRESCENT ROLLS

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Heat the tablespoon of butter in an omelet pan.
• In a medium bowl, whisk together the eggs, salt, and pepper.
• Pour the eggs into the omelet pan and scramble until completely cooked. Set aside.
• Chop the cooked bacon finely and set aside.
• Unroll the crescent dough and separate the triangles.
• Place a tablespoon of the egg mixture, and a sprinkle of bacon and cheese over the egg.
• Roll up the triangle as you would a regular crescent roll.
• Place the roll on an ungreased baking sheet . Repeat with the remaining dough.
• Bake for 18 to 20 minutes or until golden brown. Serve and enjoy!

BACON-SERV ROLLS

Steps:

• Weave 4 pieces of bacon together and wrap around a thawed roll. Secure with toothpicks if necessary. Bake at 350°F for about 5 minutes.

BACON ROLY POLY

Steps:

• Fry the bacon in a large non-stick pan in the oil until cooked and then set aside using a slotted spoon.
• Sweat the onions on a low heat in the same pan with a lid for about 5 minutes.
• Stir in the chopped mushrooms and sweat for a further 5 minutes under a lid.
• Sieve the flour, mix in the salt and suet and then add the water to give a firm dough which comes away from the sides of the bowl cleanly.
• Roll out the dough to a rectangle shape the same width as the pudding sleeve about 1/4 " thick.
• Lay the bacon and onions/mushrooms over the dough leaving a gap along the sides and the bottom edge.
• Season with the pepper and a little mace if using.
• Roll up the pudding and seal the sides and bottom edge with a dab of water.
• Put in pudding sleeve or roll up in a layer of grease proof paper and foil loosely (to allow for expansion) and scrunch foil to seal.
• Place in a steamer over boiling water for 2 hours topping up the water regularly.
• Once ready slice up and serve with your favourite vegetables and gravy or tomato ketchup if preferred.

50 BACON APPETIZERS RECIPE - (4.1/5)

Steps:

• 1. Bacon-Wrapped Fries Cook potato wedges in boiling water, 10 minutes. Drain; pat dry. Wrap with bacon and bake at 400 degrees F, flipping halfway, until crisp, 30 minutes. 2. Bacon-Wrapped Pineapple Wrap pineapple cubes with bacon. Broil, flipping halfway, until crisp, 8 minutes. 3. Bacon-Wrapped Bananas Wrap banana chunks with bacon. Broil, flipping halfway, until crisp, 8 minutes. 4. Bacon Onion Rings Whisk 1 1/2 cups flour with 1 1/2 teaspoons each baking powder and kosher salt, and 1/4 teaspoon pepper. Stir in 2 cups buttermilk and 4 chopped cooked bacon slices. Slice 1 large onion into rings; dredge in flour, then dip in the batter.Deep-fry in 375 degrees F vegetable oil, 3 minutes. 5. Bacon-Fried Bacon Make the batterfor Bacon Onion Rings (No. 4). Dredge halved cooked bacon slices in flour, thendip in the batter. Deep-fry in 365 degrees F vegetable oil, 4 minutes. 6. Bacon Hushpuppies Whisk 3/4 cup cornmeal, 1/3 cup flour, 1 teaspoon each baking powder and sugar, and 1/4 teaspoon each baking soda and kosher salt. Whisk in 1/2 cup buttermilk and 1 large egg. Stir in 5 chopped cooked bacon slices and 2 chopped scallions. Deep-fry tablespoonfuls of the batter in 350 degrees F vegetable oil, 4 minutes. 7. Bacon-Stuffed Tomatoes Mix 1/2 cup crumbled blue cheese, 2 tablespoons cream cheese, 1 tablespoon milk and 3 chopped cooked bacon slices. Stuff into 1 pint hollowed-out cherry tomatoes. 8. Bacon-Stuffed Potatoes Toss 1 pound baby potatoes with olive oil, salt and pepper. Bake at 450 degrees F, 20 minutes; let cool. Halve and scoop 1/2 teaspoon flesh from each; mash with 2 tablespoons each butter and sour cream, and 3 chopped cooked bacon slices. Stuff into the potatoes and top with shredded cheddar; bake 5 more minutes. 9. Bacon Deviled Eggs Hard-boil 12 eggs; cut in half. Remove the yolks; mash with 1/2 cup mayonnaise, 1 tablespoon chopped pickled jalapeños and a splash of the brine, and 1 teaspoon each dijon mustard and smoked paprika. Add 4 chopped cooked bacon slices. Stuff into the egg whites. 10. Bacon-Tomato Crostini Warm 1 can cannellini beans (drained and rinsed) in a skillet with 1/4 cup water and 1 teaspoon each chopped sage and thyme; mash. Spread onto toasted baguette slices. Drizzle with olive oil and top with chopped cooked bacon and chopped cherry tomatoes. 11. Bacon-Ricotta Crostini Top toasted baguette slices with ricotta and cooked bacon pieces. Drizzle with 2 tablespoons honey mixed with 1 teaspoon hot sauce. 12. Bacon-Caesar Crostini Toss 1 chopped romaine heart with 2 tablespoons each mayonnaise and white wine vinegar, and 1 teaspoon dijon mustard; season with pepper. Divide among toasted baguette slices; top with chopped cooked bacon. 13. Bacon-Date Bites Quarter 4 bacon slices. Cook until crisp; remove, leaving 1 tablespoon drippings in the pan. Add 1/4 cup each chopped dates and almonds to the pan; cook 3 minutes. Spoon onto the bacon. 13. Bacon-Date Bites Quarter 4 bacon slices. Cook until crisp; remove, leaving 1 tablespoon drippings in the pan. Add 1/4 cup each chopped dates and almonds to the pan; cook 3 minutes. Spoon onto the bacon. 14. Bacon Beer Cheese Cook 6 chopped bacon slices in a saucepan; remove, leaving the drippings. Melt 2 tablespoons butter with the drippings. Add 1/4 cup flour and cook over medium heat, stirring, 2 minutes. Add 1 cup each cream and beer, 1 tablespoon dijon mustard and 1/2 teaspoon smoked paprika; simmer 5 minutes. Stir in 2 cups grated cheddar until melted. Serve topped with chopped scallions and the bacon. 15. Bacon Nachos Make Bacon Beer Cheese (No. 14). Warm 8 cups tortilla chips on a baking sheet at 400 degrees F, 5 minutes. Top with the beer cheese, chopped pickled jalapeños, tomatoes, the scallions and bacon. 16. BLT Dip Mix 1/2 cup each mayonnaise and sour cream, 2 chopped plum tomatoes, 12 chopped cooked bacon slices and ¼ cup chopped chives; season with pepper and chill. Serve with romaine hearts. 17. Bacon-Crab Dip Cook 6 chopped bacon slices until crisp; remove, leaving 1 tablespoon drippings in the pan. Add 3 chopped scallions and 1 chopped bell pepper; sauté. Mix with 8 ounces each cream cheese and crabmeat, 1/4 cup cream, 1 teaspoon Cajun seasoning, the juice of 1 lemon and the bacon. Transfer to an ovenproof dish; top with ¼ cup panko breadcrumbs. Bake at 400 degrees F, 30 minutes. 18. Bacon-Onion Dip Cook 12 chopped bacon slices until crisp; remove, leaving 2 tablespoons drippings in the pan. Add 2 sliced large onions and cook until caramelized, 30 minutes. Stir in 1 tablespoon dry sherry; let cool. Chop and mix with the bacon, 1/2 cup each mayonnaise, sour cream, chopped scallions and chopped parsley, and a dash of Worcestershire sauce; chill. 19. Bacon Pimiento Cheese Pulse 3 cups grated cheddar and 1/2 cup each drained chopped pimientos and mayonnaise in a food processor until combined. Mix with 8 chopped cooked bacon slices and ¼ cup chopped chives; chill. 20. Bacon Flatbread Bake pieces of naan or other flatbread at 375 degrees F until crisp, 10 minutes. Spread with crème fraîche and season with salt and pepper. Top with caramelized onions, crumbled cooked bacon and chopped parsley. 21. Bacon Breadsticks Roll out 1 pound pizza dough into a 1/2-inch-thick rectangle; brush with olive oil and sprinkle with 1/2 cup each shredded cheddar and mozzarella, and 8 chopped cooked bacon slices. Roll up like a jelly roll, then press flat and roll out again to 1/2 inch thick. Cut into 1/2-inch-wide strips and twist each strip. Bake at 400 degrees F, 18 minutes. 22. Bacon-Onion Jam Cook 6 chopped bacon slices until almost crisp. Add 4 sliced onions, 1 cup apple cider, 1/2 cup cider vinegar,1/4 cup brown sugar and 1 tablespoon chopped thyme. Simmer 1 hour. 23. Bacon-Cheese Crackers Pulse 12 chopped cooked bacon slices, 1 cup shredded fontina, 3/4 cup flour, 3 tablespoons butter and 1/2 teaspoon pepper in a food processor until clumps form. Shape into a12-inch log on parchment; wrap and chill. Slice ⅓ inch thick. Bake at 375 degrees F, 20 minutes. 24. Bacon-Chive Biscuits Whisk 2 cups flour, 2 teaspoons each baking powder and chopped chives, 1/2 teaspoon kosher salt and 1/4 teaspoon baking soda. Cut in 1 stick chopped cold butter. Stir in 4 chopped cooked bacon slices and 3/4 cup buttermilk until combined. Roll out to 1/2 inch thick on a floured surface; cut out 1-inch rounds. Bake at 375 degrees F, 16 minutes. 25. Mini Bacon Muffins Mix 1 cup each flour and cornmeal, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, 4 chopped cooked bacon slices and 2 chopped sage leaves. Whisk in 1 large egg, 1 cup milk and 1/4 cup vegetable oil. Divide among 24 lined mini-muffin cups. Bake at 375 degrees F, 15 minutes. 26. Mini Bacon Corndogs Make the batter for Mini Bacon Muffins (No. 25). Quarter 8 hot dogs; skewer and dip in the batter. Fry in 375 degrees F vegetable oil, 3 minutes. 27. Bacon-Stuffed Mushrooms Mix 1/2 cup each breadcrumbs and grated parmesan, 4 chopped cooked bacon slices, 2 tablespoons chopped parsley and 1 tablespoon dijon mustard. Stuff into 24 cremini mushroom caps; drizzle with olive oil. Bake at 375 degrees F, 15 minutes. 28. Bacon-Wrapped Sliders Season 3/4 pound ground beef with paprika. Form into 12 small patties; wrap each with 1/2 slice bacon. Cook in a skillet over medium heat, 5 minutes per side. Serve on mini rolls. 29. Double-Bacon Meatballs Mix 1 pound ground beef, 8 chopped bacon slices, 4 chopped Canadian bacon slices, 1/2 cup breadcrumbs, 1/4 cup each relish and grated onion, and 1 large egg. Form into 1 1/2-inch meatballs. Bake at 475 degrees F, 25 minutes. 30. Glazed Wings with Bacon Season 2 pounds chicken wings with salt and pepper; dredge in flour. Fry in 350 degrees F vegetable oil, 20 minutes. Toss with 1/4 cup each pineapple preserves, honey and Buffalo hot sauce. Top with chopped cooked bacon. 31. Bacon Shrimp Scampi Cook 4 chopped bacon slices in an ovenproof skillet; remove, leaving the drippings in the pan. Melt 2 tablespoons butter with the drippings. Add 1 pound butterflied shrimp and 3 sliced garlic cloves; cook 2 minutes. Add 1/4 cup white wine; cook 3 minutes. Top with the bacon, 1/2 cup panko breadcrumbs and some chopped parsley. Broil until browned. 32. Bacon Crab Cakes Combine 8 ounces crabmeat, 8 chopped cooked bacon slices, 1/2 cup panko breadcrumbs, 1 large egg, 2 tablespoons mayonnaise and 1 tablespoon mustard. Form into small patties; cook in a hot oiled skillet, 3 minutes per side. Serve with tartar sauce. 33. Bacon-Stuffed Clams Cook 3 chopped bacon slices until crisp; stir in 1/2 cup breadcrumbs and 2 tablespoons each butter, chopped parsley and scallions. Mound onto 24 littleneck clams on the half shell. Bake at 450 degrees F, 8 minutes. 34. Bacon-Chicken Skewers Marinate 1/2 pound skinless, boneless chicken thighs (cut into chunks) in 2 tablespoons each balsamic vinegar and honey, 1 hour. Wrap with bacon; thread onto skewers. Brush with the marinade. Bake at 400 degrees F, 40 minutes. 35. Pigs on a Log Top celery with peanut butter, chopped cooked bacon and raisins. 36. Bacon-Taleggio Pears Top pear slices with taleggio cheese, sour cream and chopped cooked bacon; drizzle with honey. 37. Bacon-Brie Toast Mix 2 tablespoons apricot preserves with 1 teaspoon chopped pickled jalapeños. Top toasted pumpernickel cocktail bread with sautéed sliced Canadian bacon, brie and the apricot sauce. 38. Mini Bacon Grilled Cheese Spread baguette slices with mustard; sandwich with grated cheddar and cooked chopped bacon. Cook in a hot buttered skillet until golden. 39. Spanish Bacon Tortilla Cook 6 chopped bacon slices in a 10-inch nonstick ovenproof skillet; remove, leaving the drippings in the pan. Add 2 thinly sliced peeled potatoes and 1 small sliced onion; cook 10 minutes. Add 8 beaten eggs and the bacon. Bake at 375 degrees F, 15 minutes; slice. 40. Bacon-Lettuce Wraps Cook 8 chopped bacon slices until crisp; remove, leaving the drippings in the pan. Add 8 ounces chopped shiitake mushroom caps; cook 2 minutes. Add 1 cup chopped water chestnuts and 1/2 cup chopped carrots; cook 5 minutes. Stir in 1/4 cup hoisin sauce and the bacon. Serve in Bibb lettuce leaves. 41. Bacon-Wrapped Asparagus Wrap bundles of 4 trimmed asparagus spears with bacon. Roast at 375 degrees F, 30 minutes. 42. Bacon-Zucchini Fritters Mix 1 each grated zucchini and carrot, 3 chopped cooked bacon slices, 2 chopped scallions, 1 egg, 2 tablespoons flour and 1/2 teaspoon kosher salt. Form into small patties; cook in a hot oiled skillet, 3 minutes per side. 43. Bacon-Squash Tartlets Mix 1 1/2 cups thawed frozen butternut squash puree, 1/2 cup mascarpone and 2 tablespoons each maple syrup and minced chives; season with salt and pepper. Divide among 36 mini phyllo shells. Top with chopped cooked bacon; bake at 350 degrees F, 5 minutes. 44. Bacon-Kale Chips Cook 3 chopped bacon slices until crisp; remove. Toss the drippings with 1 bunch torn kale. Roast at 400 degrees F, 10 minutes. Toss with the bacon. 45. Bacon-Beef Empanadas Brown 8 ounces ground beef with 10 chopped bacon slices and 1 chopped onion, 8 minutes. Add 3 tablespoons tomato paste; cook, stirring, 3 minutes. Stir in 1/4 cup raisins. Spoon into the center of 10 empanada wrappers; fold in half and crimp the edges with a fork. Bake at 400 degree F, 20 minutes. 46. Bacon Cheese Balls Mix 8 ounces cream cheese, 1 cup shredded cheddar, 8 chopped cooked bacon slices, 1 tablespoon dijon mustard and the zest and juice of 1/2 lemon. Form into balls; chill. Roll in chopped chives and more bacon. 47. Bacon-Cheese Endive Make the Bacon Cheese Balls mixture (No. 46). Spread on endive leaves; top with bacon and chives. 48. Bacon Guacamole Mash 4 avocados, 8 chopped cooked bacon slices, 1/4 cup each chopped red onion and pickled jalapeños, a splash of the jalapeño brine and the juice of 1 lime. Season with salt. 49. Bacon Soup Shooters Cook 4 halved bacon slices until crisp; remove, leaving the drippings in the pan. Melt 2 tablespoons butter with the drippings. Add 1 chopped leek and 1 chopped peeled russet potato. Cook 5 minutes. Add 2 cups chicken broth and 1 cup cream. Simmer 15 minutes; puree. Serve in shot glasses with dill and the bacon. 50. Bacon-Cheese Croquettes Melt 4 tablespoons butter in a saucepan. Whisk in 1/3 cup flour until smooth, then 1 1/2 cups whole milk. Cook, whisking, 5 minutes. Add 8 chopped cooked bacon slices, 1/2 cup grated manchego, 1 chopped scallion and a pinch each of salt and nutmeg; chill. Form into 2-inch logs. Roll in flour, dredge in beaten eggs, then roll in panko breadcrumbs. Fry in 360 degrees F vegetable oil, 3 minutes.

BACON-SERV ROLLS

Steps:

• Weave 4 pieces of bacon together and wrap around a thawed roll. Secure with toothpicks if necessary. Bake at 350°F for about 5 minutes. Remove toothpicks before serving.