ONION AND BACON CHEESE SANDWICHES
Give everyday grilled cheese a boost! Top sandwiches with cooked bacon pieces and sliced onion.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- In 12-inch nonstick skillet, cook bacon over medium heat about 4 minutes, stirring occasionally, until almost cooked. Add onion. Cook 2 to 3 minutes, turning occasionally, until tender. Remove bacon and onion from skillet. Reserve 1 tablespoon drippings in skillet.
- To make each sandwich, layer cheese, bacon and onion between 2 bread slices. Place 2 sandwiches in drippings in skillet. Cover and cook over medium-low heat 3 to 5 minutes, turning once, until bread is crisp and golden brown and cheese is melted. Repeat with remaining sandwiches.
Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 740 mg, Sugar 3 g, TransFat 1 g
BACON CHEESE ONION ROLLS
This is one of my first bread recipes...It is a big hit with family and the neighbors!
Provided by Bruce Tracy
Categories Savory Breads
Time 2h
Number Of Ingredients 14
Steps:
- 1. Mix water, sugar, oil, salt and 1 egg. Stir well. Add 1 cup of flour and the yeast and stir vigorously for one minute. Add up to 3 more cups flour one cup at a time until you have soft dough that pulls away from the sides of the bowl. Knead on a lightly floured board until the dough is well formed and elastic and slightly sticky, 6-8 minutes. Form a ball and roll the dough around in an oiled bowl. Cover with plastic wrap, cover the bowl with a towel and let rise about 15-20 minutes somewhere warm.
- 2. While the dough is rising, dice the onions and shred the cheese. Add the bacon and set aside to dry out a bit. When the dough is ready sprinkle a little flour on the board and with your hands (or a roller) spread dough out to a rectangle about 16-18 inches long.
- 3. Spread the cream cheese evenly over the dough and then spread evenly with the onion, cheese and bacon mix. Squirt some Sriracha sauce (optional) on the mix. Roll up from the long side jelly roll style.
- 4. Cut into about 12 triangle shaped pieces, like this.../\/\/\/\/\/\. Just turn our knife 90 degrees after each cut.
- 5. Spray a 12-inch Dutch oven or a large cast iron skillet with non-stick cooking spray. Arrange the rolls in a circle with the end pieces in the middle. If I have 12, I put one at 12 and 6, then 3 and 9, and so on. Brush tops with egg wash and sprinkle with sesame seeds (optional). (The egg wash is the glue for the sesame seeds.) Let rise again until almost double.
- 6. Let the rolls rise in the Dutch oven in your home oven with the lid on the pot, or covered with a towel if in a cast iron skillet. When the rolls have raised enough set the stove oven to 350 degrees and bake. This called a cold start. Check at 30 minutes. When the rolls are golden brown remove from the oven. Brush the rolls with butter while they are still hot for a softer crust.
- 7. You can change several things in this recipe, including types of cheese and onion. Swiss is great! We like to serve with some strawberry preserves or grape jelly. Serves 10-12, depending on who gets there first!
CHEESE & ONION ROLLS
Try this take on the classic sausage roll for veggies. Making your own flaky pastry is well worth the extra few minutes, and is surprisingly easy
Provided by Sophie Godwin - Cookery writer
Categories Buffet, Canapes, Dinner, Lunch, Snack, Supper, Cheese Course
Time 1h25m
Number Of Ingredients 14
Steps:
- To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
- Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they're completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
- Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
- Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.
Nutrition Facts : Calories 529 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
BACON ROLL UPS II
I was given this recipe at a party a long time ago by the hostess. It is a really easy appetizer to make and always the first one to disappear. Toothpicks are necessary to secure these little roll ups.
Provided by Putertym
Categories Appetizers and Snacks Wraps and Rolls
Time 55m
Yield 20
Number Of Ingredients 3
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.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 11.9 g, Cholesterol 27.8 mg, Fat 14.9 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 6 g, Sodium 376.8 mg, Sugar 1 g
BACON APPETIZER CRESCENTS
Crescent roll dough is rolled with a PHILADELPHIA Cream Cheese and bacon mixture for a savory afternoon or dinner-time treat.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F.
- Mix all ingredients except crescent dough.
- Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; 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.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 12.2 g, Cholesterol 19.9 mg, Fat 11.5 g, Fiber 0.1 g, Protein 4.4 g, SaturatedFat 4.5 g, Sodium 352.7 mg, Sugar 2.2 g
ONION, CHEESE, AND BACON TART
Categories Milk/Cream Food Processor Egg Onion Bake Lunch Bacon Fall Swiss Cheese Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For crust:
- Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
- Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
- For filling:
- Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
- Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.
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CHEESY BACON AND CARAMELIZED ONION ROLLS RECIPE
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