BACON CREAM CHEESE PINWHEELS
It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf these cream cheese pinwheels down. Now I bake a double batch whenever we have a get-together. -Krista Munson, Sharpsburg, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a small bowl, mix cream cheese, onion and milk until blended. On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal., Spread with cream cheese mixture; sprinkle with bacon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. Place on ungreased baking sheets, cut side down., Bake 12-15 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 58 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 116mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BACON AND CARAMELIZED ONION ROLLS
These homemade yeast rolls with bacon, caramelized onions, and smoked Cheddar cheese will take center stage on the dinner table.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Combine water, yeast and sugar in a large mixer bowl. Let stand 5 minutes, until foamy. Add salt, oil and 1 cup flour; beat for 2 minutes at medium speed. Add enough remaining flour to make a soft dough.
- Knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
- While dough is rising, cook bacon in large skillet until just browned but not crispy. Drain well and crumble or chop into small pieces. Reserve 2 tablespoons bacon drippings in skillet. Add onion and cook over medium heat for 15 to 20 minutes or until onions are lightly caramelized. Add Port wine and cook until very little liquid remains. Set aside to cool.
- Punch dough down. Roll into a 15 x 10-inch rectangle. Spread onions over dough and then sprinkle with bacon and cheese. Roll dough up from long side, jelly roll style. Pinch seams to seal. Cut into 12 equal slices.
- Place each slice in a greased muffin pan, cut side up. Brush with butter. Cover and let rise in a warm, draft free place until nearly doubled, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 to 25 minutes, until golden. Remove to wire rack to cool.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 20.7 g, Cholesterol 27.8 mg, Fat 12.4 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 490.4 mg, Sugar 1.8 g
FRIED CABBAGE AND BACON WITH ONION
This is a fantastic comfort food recipe!One thing about comfort foods is that you can add a little of this and a little of that, to absolutely make it your comfort food. Feel free to add your special ingredient!
Provided by FLUFFSTER
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cabbage into quarters. Remove any wilted or discolored outer leaves. Cut out the core from the cabbge quarters. Cut into large 1-inch dice.
- Cook the bacon and onion in a 4-quart pan over medium heat until bacon is crisp, and the onion is wilted.
- Remove the bacon and onion to paper towels to drain. There should be about 1/2 cup of bacon drippings in the pan.
- Add the cabbage to these drippings and cook without stirring until it begins to brown, about 3 minutes.
- Add the water, sugar, salt and pepper and cook until the cabbage is tender, about 20 minutes.
- Crumble the cooked bacon into the cabbage and serve hot.
LITHUANIAN BACON BUNS (LASINECIAI)
This traditional Lithuanian bacon buns recipe is made with a soft roll dough that is filled with chopped cooked bacon and onion before baking.
Provided by Barbara Rolek
Categories Bread
Time 50m
Yield 30
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.
- Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.
- Gather the ingredients.
- Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.
- Dissolve yeast in this milk mixture, stirring well.
- Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.
- Cover with greased plastic wrap and let rise until doubled.
- Punch down dough and let rise again.
- Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.
- Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.
- Place a tablespoon or so of cooled bacon mixture in center of dough circle.
- Fold edges over to completely cover the filling and shape into a ball.
- Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.
- Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.
- Heat oven to 375 F.
- When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.
- When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.
- Return to oven and bake until golden brown.
- Serve hot, at room temperature or reheated in the oven.
Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Cholesterol 51 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 241 mg, Sugar 2 g, Fat 8 g, ServingSize 30 servings, UnsaturatedFat 0 g
BACON CRESCENT ROLLS
The mouthwatering aroma of warm bacon from these three-ingredient rolls will draw folks to the table. These are fun for children to prepare and such a cinch to assemble with ready-cooked bacon. -Jane Nearing, Indianapolis, Indiana
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 140 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 299mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
BACON-ONION APPETIZERS
Make and share this Bacon-Onion Appetizers recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 32 appetizers
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients.
- Unroll crescent rolls and separate into 8 rectangles; firmly press perforations of triangle to seal into a rectangle.
- Spread butter mixture evenly over dough.
- Roll up each rectangle, beginning with short side; pinch seam to seal.
- Cut each into 4 slices.
- Place pinwheels on ungreased baking sheet; flatten slightly.
- Bake at 375 degrees for 15 minutes or until golden.
Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 1.7, Cholesterol 13.2, Sodium 94.8, Carbohydrate 7.6, Fiber 0.6, Sugar 0.7, Protein 1.6
BACON ROLY POLY
An old fashioned British Pudding brought up to date, bacon, red onions and mushrooms all rolled into a suet pudding casing.
Provided by Camilla Hawkins
Categories Main
Time 2h30m
Number Of Ingredients 10
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.
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!
BACON AND ONION ROLLS
Not a holiday meal goes by without these yummy little rolls on the table. When asking friends what they would like for their special day, they request these rolls. I know you will enjoy these.xoxo
Provided by Laura Spencer-Whitacre
Categories Breads
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Stir in 8 cups of flour to milk mixture that has cooled a bit. Add yeast and 2 more cups of flour. mix well and knead hard till bowl is clean on all sides.
- 2. Grease large bowl and add dough, cover and let rise in warm space about 1 hour or until doubled in size. Punch down and let rise again about 20 minutes or so.
- 3. Meanwhile the Filling: 3-4 lbs thick bacon, cubed 2 medium onions, chopped Saute bacon and onions till onions are transparent and bacon is cooked thru. Let cool. Grease cookie sheets. Form dough for cresents, add about 1 tablespoon of mixture and roll into cresents making sure they are sealed. glaze with egg white and a little water. Bake at 400* for 12 minutes or until golden brown. Makes about 80 or so. they freeze wonderfully. please enjoy. xoox
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