Cheese And Bacon Filling Recipes

CHEESE & BACON TURNOVERS

Cheese & bacon turnovers image

Make some moreish cheese and bacon turnovers for lunch, a picnic or buffet, and add a dollop of mustard if you like. They'll keep for up to three days

Provided by Anna Glover

Time 30m

Number Of Ingredients 6

Ingredients

1 sheet ready-rolled puff pastry
3 tbsp soft cheese
1 tsp Dijon mustard (optional)
6 rashers dry-cured smoked bacon
100g mature cheddar, gruyère or Swiss cheese, grated
1 egg, beaten

Steps:

Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

Nutrition Facts : Calories 366 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.52 milligram of sodium

BACON & CHEESE SANDWICHES

Bacon & Cheese Sandwiches image

This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
2 teaspoons Dijon mustard
8 slices sourdough bread
8 slices Swiss cheese (3/4 ounce each)
8 slices cheddar cheese (3/4 ounce each)
8 slices tomato
4 slices sweet onion
8 cooked bacon strips
2 tablespoons butter, softened

Steps:

In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

Nutrition Facts : Calories 743 calories, Fat 51g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 1263mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.

PEROGIES WITH VARIOUS TRADITIONAL FILLINGS

Perogies With Various Traditional Fillings image

What can I say, I love these little babies and they love me back, so I only do this twice a year and "ration" them out! I make double to triple the amounts and freeze for later use. To serve boil, drain and then fry in butter with a lot of onions and serve with a dollop of sour cream!

Provided by Diana Adcock

Categories Polish

Time 1h8m

Yield 50 Perogies

Number Of Ingredients 17

Ingredients

3 cups flour
1 egg
2 teaspoons vegetable oil
1 teaspoon salt
3/4-1 cup water
1 kg dry curd cottage cheese
5 eggs, whipped
1 cup grated sharp cheddar cheese
6 -8 teaspoons fresh dill, chopped
1 teaspoon salt
1 lb bacon, cooked, crumbled and most of the fat added to the dry sauerkraut
1 (32 ounce) jar sauerkraut, drained well
1/2-1 teaspoon salt
4 medium potatoes, boiled and mashed
1 onion, grated
3 cups grated old cheddar cheese
salt

Steps:

note***The dough recipe is for around 50 perogies.
At least 1 batch for each filling.
I make a day of this and triple each recipe.
Believe me, they don't last long!
For the dough: Mix egg, oil and water.
Add to flour and salt and knead to elastic.
Flour your counter top and rolling pin.
Roll the dough to around 1/4 inch thick and cut into small circles.
Stretch with fingers and add 1 t. filling, fold over and flute.
Boil until perogies float.
Cool before freezing.
Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.

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