CHEESY BACON STRAWS
Provided by Trisha Yearwood
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F and fit a baking sheet with a wire rack.
- In a small saucepot, mix the maple syrup, red pepper flakes, orange juice and 1/4 cup water. Bring to a boil, then remove from the heat.
- Line up the bacon slices on the wire rack and brush with the hot maple syrup mixture. Sprinkle some cheese on each piece of bacon. With a skewer in hand, fold the end of a piece of bacon in half lengthwise and press the skewer through the end. Do this to 4 pieces of bacon, spreading them out evenly across the skewer, and place the skewer on the baking sheet. Twist the bacon pieces into long spirals so as to create straws. Take another skewer and skewer the bottom of each piece of bacon to keep the bacon twisted. Do this to all the bacon.
- Bake until the bacon browns, about 35 minutes. Let cool slightly on the rack; the bacon will get crunchy as it sits. Serve immediately.
BACON AND CHEESE COCKTAIL SWIRLS
I have been making these for eons from an old Pillsbury cookbook, though I have changed the recipe a bit over time. I recently started using the new Recipe Creations flaky dough sheets from Pillsbury instead of the crescent dinner rolls listed below. Either way, they are very little work for such a huge welcoming from your guests and family. Be prepared to double this recipe.
Provided by Brandess
Categories Breads
Time 30m
Yield 32 appetizers, 32 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 4 rectangles.
- In small bowl, mix cream cheese, onion and milk; beat until well blended.
- Spread about 2 tablespoons cream cheese mixture evenly over each rectangle.
- Sprinkle each with bacon.
- Roll up, starting at longest side; pinch edges to seal.
- Cut each roll into 8 slices.
- Place on ungreased cookie sheet.
- Sprinkle with cheese.
- Bake 12 to 15 minutes or until golden brown.
- Serve warm. Store in refrigerator.
Nutrition Facts : Calories 32.1, Fat 1.4, SaturatedFat 0.7, Cholesterol 6.7, Sodium 43.9, Carbohydrate 3.9, Fiber 0.3, Sugar 0.4, Protein 0.9
BACON CHEESE SWIRLS
When you want a real crowd-pleaser, turn to these cheesy little bites made with refrigerated crescent dough. The flaky swirls have great onion flavor and a creamy filling.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 32 appetizers.
Number Of Ingredients 6
Steps:
- Separate crescent dough into four 8-in. x 6-in. rectangles; gently press perforations to seal. In a small bowl, combine the cream cheese, bacon, onion and milk. Spread evenly over rectangles. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll into eight slices; place cut side down on ungreased baking sheets. , Bake at 375° for 7 minutes. Sprinkle with Parmesan cheese. Bake 5-8 minutes longer or until golden brown. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 59 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 123mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
BACON CREAM CHEESE COCKTAIL SWIRLS
Another quick & easy recipe that will have them coming back for more. Note this one can be prepared in advance and popped in the oven as needed for all your get togethers.
Provided by Just Cher
Categories Breads
Time 20m
Yield 32 appetizers
Number Of Ingredients 6
Steps:
- Combine cream cheese, onion and milk in a small mixing bowl.
- Beat well.
- Stir in bacon.
- Sparate dough into 4 rectangles, press perforations to seal.
- Divide cream cheese mixture into fourths and spread on each rectangle.
- Starting at long side, roll up rectangles and pinch edges to seal.
- Cut each roll into 8 pieces.
- Place pieces cut side down on an ungreased baking sheet.
- Sprinkle lightly with parmesan cheese.
- Bake at 375 degrees for 12 minutes or until golden brown.
- Serve warm.
- Note: This recipe can be made earlier in the day and refrigerated.
- Two hours before baking, remove from refrigerator and let come to room temperature.
- You can also bake swirls wrapped in foil and freeze.
- To serve thaw in aluminum foil, Loosen wrap and reheat at 350 for 8 minutes.
BACON SWIRLS
Make and share this Bacon Swirls recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 25m
Yield 2 1/2 dozen
Number Of Ingredients 6
Steps:
- Unroll crescent roll dough, and separate into 4 rectangles, press perforations to seal.
- Stir together cream cheese and next 3 ingredients until blended; spread mixture evenly on rectangles.
- Roll up, jelly roll fashion, starting at a long side; press edges to seal.
- Cut each roll into 8 slices, and place on an ungreased baking sheet.
- Sprinkle swirls evenly with Parmesan cheese.
- Bake at 375 degrees for 12-15 minutes or until lightly browned.
- Serve warm.
CHEESE SWIRL BREAD RECIPE BY TASTY
Here's what you need: bread flour, whole milk, bread flour, granulated sugar, kosher salt, instant yeast, whole milk, milk powder, large eggs, unsalted butter, nonstick cooking spray, shredded Cabot Vermont Sharp Cheddar Cheese, shredded Cabot New York Extra Sharp Cheddar Cheese, coarse sea salt, loaf pan
Provided by Cabot Creamery Co-operative
Categories Appetizers
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Make the roux: In a small saucepan, whisk together the bread flour and milk. Cook over medium-low heat, stirring constantly with a wooden spoon to prevent the mixture from burning, until it begins to thicken into a paste and creates streaks across the bottom of the pot, about 5 minutes. Transfer the roux to a medium bowl and cover with plastic wrap, pressing directly against the surface. Let cool to room temperature, about 30 minutes.
- Make the dough: In a medium bowl, whisk together the flour, sugar, kosher salt, and yeast.
- In a large bowl, whisk together the milk, milk powder, 1 egg, and the roux.
- Using a wooden spoon, stir the dry ingredients into the wet ingredients until the dough begins to come together in shaggy mass. Add the butter and knead with your hands until the dough is smooth and elastic, about 10 minutes.
- Shape the dough into a ball. Place in a large bowl greased with nonstick spray and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
- Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with nonstick spray.
- Punch down the dough, then turn out onto a floured surface. Roll the dough into a 9x9-inch square.
- Sprinkle the Cabot Vermont Sharp Cheddar Cheese and Cabot New York Extra Sharp Cheddar Cheese evenly across the dough. Starting from a long end, roll the dough up, and place seam-side down on the surface. Using a sharp knife, slice the roll in half lengthwise to expose the filling. Twist the halves together into a braid.
- Place the loaf in the prepared pan and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
- Beat the remaining egg, then brush over the loaf. Sprinkle the sea salt on top.
- Bake the bread until the cheese is bubbly and the top is deep golden brown, about 30 minutes. Let cool slightly, about 15 minutes, then slice.
- Enjoy!
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