Bacon Sun Dried Tomato Rolls Recipes

SUN DRIED TOMATO SPREAD

Steps:

• Allow a large skillet to come to temperature over medium-high heat. Add the bacon and cook for about 8 minutes (or until crispy), stirring often. Transfer to a plate lined with paper towels and set aside to cool.
• Add the cream cheese, mayonnaise, butter, pepper, and salt to the bowl of a food processor fitted with a blade attachment. Process until smooth. Add the sun-dried tomatoes, garlic, thyme, and half of the cooked bacon and process once more.
• Transfer the spread to a bowl, and stir in the remaining bacon. Serve and enjoy.

BACON, SUNDRIED TOMATO & FETA ROLLS

Steps:

• For the pastry, sift the flour and a pinch of salt into a large bowl. Grate in the frozen butter. Use a kitchen knife to mix until all the pieces of butter are coated with flour. Stir in 150ml cold water to form a soft dough, then bring together with your hands. Wrap in cling film and chill in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out half the pastry to a long rectangle, about 9 x 45cm. Scatter half the filling ingredients along the pastry, towards one edge. Brush the other edge with egg and fold it over the filling, pressing the pastry edges to seal into a long sausage roll. Brush the top with more egg, then cut into 3cm-long rolls. Use scissors to snip little 'V' shapes in the top of each roll.
• Repeat with the remaining pastry and filling, then arrange the rolls on baking parchment-lined baking trays. Bake for 15-20 mins until golden brown.

SUN-DRIED TOMATO CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Place egg and bread crumbs in separate shallow bowls. Dip chicken in egg, then coat with bread crumbs., Combine cheese and tomatoes. Place 1/4 cup cheese mixture down the center of each chicken breast; top with each with bacon. Roll up from a short side; secure with toothpicks., Place on a greased baking sheet; drizzle with oil. Bake at 400° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.

BACON & SUN-DRIED TOMATO PHYLLO TARTS

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.

SUN-DRIED TOMATO-BACON RISOTTO

Steps:

• Cook broth and water in saucepan until heated through. Meanwhile, cook and stir bacon in large skillet on medium-high heat 5 min. or until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
• Return bacon to skillet. Add mushrooms; cook 3 min., stirring occasionally. Add rice and dressing; cook 1 min., stirring frequently.
• Stir in half of the broth; cook 5 min. or until most the broth is absorbed, stirring occasionally. Add remaining broth; stir. Cook 10 min. or until rice is tender and almost all the broth is absorbed, stirring occasionally. Remove from heat.
• Sprinkle with cheese and parsley.

BACON & SUN-DRIED TOMATO ROLLS

Steps:

• Place the sun-dried tomatoes, bacon, onions and oregano in a frying pan. Depending on the amount of residual oil from the tomatoes and the amount of fat on the bacon, add 1-2 Tbsp of oil to the pan and fry gently until lightly browned. Add to the bread tin.
• Add the remaining ingredients in the following order; tomatoe puree, milk, water, sugar, wholemeal & white bread flours and finally the dried yeast.
• Run your breadmaker on the dough setting.
• Meanwhile, grease a baking sheet with butter and pre-heat the oven to 40-50°C.
• When the dough is ready, cut into 12 equal portions and place on the baking sheet. (If the dough is sticky, knead in some extra flour).
• Place the rolls in the warmed oven for about ~20 minutes for a 2nd rising.
• Turn the oven up to 200C and bake for 15 minutes, turning once half way through (no need to wait for the oven to get up to temperature).
• Remove from the oven and place on a cooling tray.
• Cut open, spread with unsalted butter and enjoy.