Bacon And Cheese Mini Rolls Recipes

BACON CHEESEBURGER CRESCENT RING

Steps:

• Preheat oven to 375 degrees F. Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Set aside.
• Cook the bacon in a large skillet over medium-high heat until golden and crispy, 3 to 4 minutes per side. Drain all but 1 tablespoon of bacon drippings from the skillet. Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add in the ground beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking the meat up with a wooden spoon and scraping up any brown bits in the pan, until golden brown in spots and cooked through, 5 to 6 minutes. Transfer to a medium bowl and let cool slightly, about 15 minutes. Stir in 3/4 cup of the ketchup sauce.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the beef mixture over the short ends of the triangles closest to the ramekin. Cover the beef with the cheese slices. Top the cheese with the pickle slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the pickle slice). Repeat with the remaining triangles (there will be some gaps where you can see the beef mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the ring with butter and sprinkle on the sesame seeds. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with the remaining ketchup sauce.

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 MAC AND CHEESE EGGROLLS WITH QUICK RANCH

Steps:

• For the eggrolls: Cook the pasta in boiling water according to the package instructions. Drain and set aside.
• Meanwhile, place a medium saucepan over medium heat. Cook the bacon until crisp, 10 to 12 minutes. Remove the bacon and all but 1 tablespoon of the bacon grease. Add the cream to the saucepan and heat for a minute or two. Add the Cheddar jack and processed cheese and stir until melted. Stir in the pasta, some pepper and the chopped bacon. Set aside.
• Put a small bowl of water next to a cutting board. One at a time, place an egg roll wrapper onto the cutting board with a corner of the wrapper pointing towards you. Dampen a finger with the water and moisten the outer edges of the wrapper. Scoop 3 tablespoons of the mac and cheese into the center of the wrapper. Fold the corner closest to you over the filling. Fold in the sides and roll the wrapper until it's tight and closed. Press to seal and repeat with the remaining ingredients.
• Heat an inch of vegetable oil in a skillet to 350 degrees F.
• Fry the egg rolls in batches of 4 or 5, depending on the size of your skillet, until golden, 1 to 2 minutes per side. Let the oil return to temperature between batches.
• For the quick ranch: Combine the mayonnaise, lemon zest and juice, pesto, flaky sea salt and pepper in a bowl. Serve with the eggrolls as a dipping sauce.

BACON AND CHEESE ROLLS

Steps:

• Trim the edges of the bread and set aside the trimmings.
• Flatten the bread with a rolling pin.
• Make sure that it is REALLY flattened.
• Take a piece of the bacon and cheese and lay them on one end of the bread.
• Roll the bread together with the cheese and bacon and by using a small brush, seal the open end of the rolled bread with the eggs.
• Heat the butter in a skillet.
• Dip the whole roll in the eggs and roll in the grated bread trimmings until completely covered.
• Fry until golden brown.
• (For a healthier alternative, bake the rolls instead of frying them and use only Canadian bacon).

BACON AND CHEESE MINI ROLLS

Steps:

• Preheat oven to 220 C.
• Line a baking tray with baking paper.
• Lay pastry sheets out flat.
• Cover with bacon,cheese and basil.
• Leave 2 cms strip at the top.
• Brush strips with egg yolk.
• Roll up from opposite end and press down brushed end to seal well.
• Cut rolls into 6 pieces.
• Place on prepared tray.
• Brush each roll with egg.
• Bake in oven 20 minutes.
• Cool slightly before serving.