CHEESE & BACON ROUNDS
These make a great snack or lunchbox treat, really simple to make, they can be eaten hot or cold. Ham can be used instead of bacon if you prefer.
Provided by Mandy
Categories Lunch/Snacks
Time 25m
Yield 16 rolls
Number Of Ingredients 7
Steps:
- Place bacon, cheese, onion & flour in a bowl.
- Combine milk, egg & mustard and add mixture to dry ingredients.
- Line an oven-tray with baking paper, spoon tablespoonfuls of the mixture onto the tray, allowing enough space for spreading.
- Bake at 200.C for 20 mins or until golden.
- Can be eaten hot ot cold.
LOADED BAKED POTATO ROUNDS
This twist on baked potatoes will be a new family favorite!
Provided by Shauna
Categories Appetizer
Time 35m
Number Of Ingredients 7
Steps:
- Wash your green onions and chop them. Mince your garlic. Set aside.
- Wash and scrub your potatoes. Slice into rounds.
- Add potatoes in a bowl and pour 2 tablespoons of melted butter over them.
- Sprinkle your salt and pepper. Stir. Microwave for 2 minutes, stir, microwave for another 2-3 minutes.
- Place potato rounds on a baking sheet and sprinkle with garlic. Bake in the oven at 350° for 20 minutes.
- Cook your bacon. Drain the strips, cut pieces on a towel lined plate.
- When the potatoes are tender and starting to crisp around the edges remove them from the oven and brush on more melted butter.
- Sprinkle your shredded cheddar cheese, bacon, and green onions.
- Bake at 350° until the cheese is melted. Top with sour cream (if you like that kind of thing) Serve and enjoy!
Nutrition Facts : Calories 347 kcal, Carbohydrate 1 g, Protein 11 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 96 mg, Sodium 443 mg, ServingSize 1 serving
CHEESE AND BACON POTATO ROUNDS
Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire.
Provided by Michele O'Sullivan
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
- When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted
Nutrition Facts : Calories 805.5 calories, Carbohydrate 39.7 g, Cholesterol 152.5 mg, Fat 54.2 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 1760.7 mg, Sugar 2.3 g
CHEESY BACON ROUNDS
What can be better than cheese and bacon? These are super easy to make and can be made in mass quantities. Make them up and watch them go- just don't plan on watching the calories!!
Provided by emeraldsitty
Categories Cheese
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a microwave safe bowl cook the bacon pieces ( the kind used for salads) for approximately 40 seconds and let cool. This gives them a head start on being crispy.
- In a bowl combine: mayo, garlic powder, and onion powder until smooth.
- Once mayo mixture is complete add in bacon pieces and cheese and combine well and set aside.
- Slice baguette so that pieces are about a fingers width. Line cookie sheet with aluminum foil.
- Take bread slices and spread mayo mixture evenly on top and place in rows on cookie sheet.
- Bake slices at 350°F for approximately 8-10 minutes or until crisp and golden. Let stand for 5 minutes and serve warm.
Nutrition Facts : Calories 476.1, Fat 16.9, SaturatedFat 6.8, Cholesterol 29, Sodium 946.8, Carbohydrate 63.2, Fiber 3.5, Sugar 1.6, Protein 17.1
BACON, CHEESE AND CHIVE BUNS
These bacon-filled savory rolls are perfect for brunch. They can be baked a day ahead, refrigerated and reheated.
Provided by Food Network Kitchen
Categories side-dish
Time 8h
Yield 12 buns
Number Of Ingredients 18
Steps:
- For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
- Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
- Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
- Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
- For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a small bowl, and remove all but 1 tablespoon of the fat from the skillet. Return the skillet to medium heat. Whisk the flour into the bacon fat, and cook, whisking, until light brown, about 1 minute. Slowly whisk in the milk, and continue whisking until thickened, about 1 minute more. Transfer the mixture to a medium bowl, add the egg yolk, Cheddar, chives, cooked bacon, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
- To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
- Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
- For the topping: Stir the butter, chives and Parmesan in a small bowl; set aside.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving.
CHEESY BACON BREAKFAST BUNS
These savory buns-think cinnamon rolls, but with cheese and bacon instead of a sweet sugary filling, are the perfect solution to those few pieces of leftover cooked bacon hanging out in the fridge. You can prep the dry mix up to one month ahead of time, and store it in a container at room temperature. Just give it a shake before using to re-mix the ingredients.
Provided by Jennifer Perillo
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- To make the dough, whisk together the flour, sugar, baking powder, baking soda and salt in a deep bowl.
- In a separate bowl or measuring cup, whisk together the buttermilk and 6 tablespoons of the melted butter. Pour over the dry ingredients, and stir together with a wooden spoon until it forms a shaggy dough.
- Dump the dough onto a lightly floured surface. Using your fingertips, gently press the dough out into a 12-by-8-inch rectangle. Sprinkle the cheese on top, leaving a 1/4-inch border. Evenly sprinkle the bacon over the cheese. Roll the dough into a log, starting from the longest (12-inch) side nearest you. Pinch the ends closed. Cut into 8 equal pieces.
- Using a pastry brush, use 1 tablespoon of the butter to coat the bottom and sides of an 8-inch round cake pan. Arrange the rolls, cut-side down, in the pan. Gently press them down with your fingertips to flatten slightly. Brush the tops of the buns with the remaining melted butter.
- Bake until golden brown and the cheese is bubbly, 23 to 25 minutes. Cool in the pan for 5 minutes before serving.
EASY BISQUICK BACON-CHEDDAR ROUND
This recipe is so easy and so delicious, it always turns out so moist! Add in some cayenne for extra heat if desired.
Provided by Kittencalrecipezazz
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees.
- Grease and flour 9-inch springform pan.
- In a large bowl combine Bisquick baking mix and sugar; stir in cheese and bacon.
- In a bowl beat the egg and milk; add to cheese mixture just until moistened, then pour into a greased and floured springform pan.
- Bake for about 35-40 mins or until it tests done.
- Cool 10 mins remove sides of pan and serve warm.
Nutrition Facts : Calories 3682.5, Fat 209.2, SaturatedFat 85.2, Cholesterol 551.3, Sodium 7962.9, Carbohydrate 334.6, Fiber 8.8, Sugar 100.2, Protein 111.2
BACON POTATO CHEESE ROUNDS
If you love bacon and potatoes and cheese, this is an easy recipe that tastes good cold, too. I don't know if I read how to do this or made it up from leftovers, but I've taken it in a plastic bag to work, left it on the dashboard, and it is a hot meal! The prep time is for baking the potato, which may vary.
Provided by Kath in CA
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Bake potato and cut into 1/2" rounds.
- Fry bacon on one side briefly, turn, and set potato rounds on top of each piece of bacon.
- Wrap the bacon over the top and cover with cheese.
- Press onions on top to seal the bacon cheese topping.
- Cook until bacon is crisp on the bottom.
- Sprinkle with chili flakes if desired.
Nutrition Facts : Calories 295.2, Fat 13.9, SaturatedFat 5.6, Cholesterol 24.5, Sodium 338, Carbohydrate 34.1, Fiber 4.2, Sugar 1.6, Protein 9.3
BACON ROUNDS
Make and share this Bacon Rounds recipe from Food.com.
Provided by AZPARZYCH
Categories Weeknight
Time 25m
Yield 4 dozen, 10-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, combine the first seven ingredients.
- Stir in cheddar cheese, bacon, peanuts and onions.
- Spread over bread.
- Sprinkle with additional onions if desired.
- Place on ungreased baking sheets.
- Bake for 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 1156.9, Fat 36.6, SaturatedFat 11.2, Cholesterol 42.6, Sodium 2410.5, Carbohydrate 167.8, Fiber 10, Sugar 3, Protein 37.1
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