Bacon Cream Cheese Bombs Recipe 425 Food

BACON MAC AND CHEESE BOMBS

Steps:

• Preheat oven to 425 degrees F. Spray 9-inch pie plate with cooking spray; set aside. Stir together mac and cheese and bacon in medium bowl; set aside.
• Unroll pizza dough; press into a 15x9 rectangle. Cut into 24 square pieces. Divide mac and cheese mixture evenly and place in the center of each piece. Pull edges of each piece of dough up and around mac and cheese mixture to enclose completely; pinching seams to seal. Place seam-side down in pie plate.
• Brush tops of dough with butter. Sprinkle evenly with parsley flakes and garlic powder. Bake 15 to 20 minutes or until top is golden brown. Serve bombs with ranch dressing.

BACON-CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
• Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

EVERYTHING BAGEL BOMBS

Steps:

• For the dough: Sprinkle the yeast over 1 1/2 cups warm water (not over 110 degrees F) and allow it to bloom. When it has bloomed, the mixture will bubble a bit.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and salt. With the mixer running on low, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until a dough forms.
• Drizzle roughly 2 tablespoons of olive oil in a medium bowl and coat the sides of the bowl with it. This will prevent the dough from sticking. Tip the dough into the oiled bowl, form a ball with it and gently coat it lightly with the residual olive oil on the sides. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm place until roughly double in size, at least 1 hour.
• For the filling: Combine the cream cheese, Cheddar and ham in a large mixing bowl. Stir until well combined. Set aside.
• For the everything bagel seasoning: Mix together the sesame seeds, poppy seeds, sea salt, onion flakes, garlic flakes and pepper in a small bowl. Set aside.
• Preheat the oven to 425 degrees F. Add the honey and 10 cups water to a large pot and bring to a boil.
• Once the dough has risen, divide it into 16 pieces. Roll each piece into a ball. Lightly flour a work surface and use a rolling pin to roll each ball into a 4-inch circle roughly 1/4 inch thick. Top each circle with 3 tablespoons of the filling. Pull the dough up and around the filling, pinching the seam at the top. Make sure you fully encase the filling. Place the finished bombs seam-side down on a greased baking sheet.
• Add the bagel bombs to the boiling water in batches of 4; boil for 1 minute, flipping halfway through. Remove to a separate baking sheet and top each with a generous pinch of the everything bagel seasoning blend.
• Once all of the balls of dough have been boiled, transfer them to another greased baking sheet and bake until golden brown, about 25 minutes. Enjoy!
• Freezer Directions: Follow the steps above and allow the bagel bombs to cool completely after baking, roughly 45 minutes to 1 hour. Place in the freezer, uncovered, for 20 minutes. Remove and individually wrap each bomb in foil. Return them to the freezer to fully freeze.
• When ready to eat, remove a bagel bomb (or more) from the freezer. Remove the foil and wrap the bomb in a paper towel. Microwave for 90 seconds or until cooked through. Allow it to sit for 1 minute before taking out of the microwave. Unwrap and enjoy!

SMOKY BACON-WRAPPED JALAPEñO POPPERS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined.
• Divide the cream cheese mixture between the jalapeño halves, pressing to fill all the way to the top edge.
• Wrap a piece of bacon around each stuffed jalapeño so the ends of the bacon lie underneath. Place the wrapped jalapeños, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalapeños, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving.

BACON ROLL UPS II

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.

GIANT BACON-WRAPPED MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Mix ground beef, eggs, Parmesan cheese, parsley, bread crumbs, garlic, onion powder, salt, black pepper, oregano, and basil in a large bowl until thoroughly combined. Form meat mix into 2-inch meatballs.
• Wrap half a bacon slice around a meatball; turn the meatball around 45 degrees and wrap a second half-slice of bacon around the meatball so the meat is enclosed by bacon. Repeat, forming 12 meatballs and wrapping each one in 2 half-slices of bacon. Place wrapped meatballs onto the prepared baking sheet with seam sides down.
• Bake in the preheated oven until meatballs are no longer pink inside and bacon is crisp, about 45 minutes. An instant-read meat thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C). Pour off excess grease.

BACON CHEESEBURGER DIP BOMBS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a large saute pan over medium heat, cook bacon until crisp, about 3-5 minutes. Drain on a towel-lined plate. Drain all grease from pan except 1 tablespoon.
• Return pan to medium heat and cook onions and garlic until softened, about 3-5 minutes. Stir in the ground beef and cook, stirring occasionally, until no longer pink, about 5 minutes. Stir in the worcestershire sauce, diced tomatoes, cream cheese, relish, scallions, crisp bacon, salt and pepper. Cook until cream cheese is melted, then remove from heat and let cool.
• Unroll the pizza dough and cut into 18 squares. Working with one at a time, place about 2 teaspoons shredded cheddar cheese into the center of the dough, then top with about a tablespoon of the beef mixture. Top with a teaspoon of cheddar cheese. Pull the corners of the dough up to meet in the middle and pinch to close. Place the dough, seam side down, about 2 inches apart on prepared baking sheet. Repeat with remaining ingredients.
• Brush the tops with beaten egg and sprinkle with sesame seeds. Bake for 25 minutes until golden. Serve on a bed of shredded lettuce with relish, mustard and ketchup on the side.

EASY BACON BITES

Steps:

• Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside.
• Cut crusts off bread
• Use a knife or offset spreader to spread a thin layer of cream cheese on each slice of bread. Sprinkle ½ teaspoon of chives on top of cream cheese.
• Starting at one end, roll each slice of bread into a tight cylinder. Wrap a slice of bacon around each cylinder, spiraling to cover the whole piece of bread. Cut each cylinder in half. (I use my kitchen shears.)
• Place on baking sheet and bake until crispy and bacon is cooked through, about 20-30 minutes. Serve warm.