Sooo, I was sitting around one day, just thinking about how nice it would be to pop a hot, gooey, cheesy, bacon wrapped little dough puff into my mouth, yep, that’s what I was doing…sadly it’s true, LOL!
Anyway, once that thought invaded my head, I knew that my life wouldn’t move forward until I got busy and made them a reality!
Annnd here we are! These succulent, and decadent little one biters are so good, so addictive and so down right dangerous, that you will need a Chaperone if you plan on being alone with them!
~And the Chaperone will need a Chaperone too!! 🙂
These little bites can cause bad, bad things to happen, like before you know it, the plate is empty and your pants are strangely smaller! But they’re so worth it…
What you’ll need for 32 bursting Bacon Bombs:
1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each Biscuit into fourths. Place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick…
In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches. Maybe one or two at a time, the oil will expand so stay close…
Drain them on some Paper Towel, but serve them up good and warm, so they do this…
Take a good, close look at them before you share them, because they’ll be gone in a matter of seconds…
Be sure to grab some for you, since you did all the work..lol!
You deserve it, yes you do…
Prepare for a Bacony, Cheesy, explosion of deliciousness! ~Enjoy! 🙂
I’m gonna’ fix these 1 day this week.Opoooh,i know I shouldn’t but,weeeeeeeeeeeLL..
These look easy to make and are therefore extra dangerous
THIS MADE ME WANT TO MAKE THEM NOW
Great, now I have to design a gluten free version of this! Oh GOD how decadent these sound!
dragontech64, make your own biscuits by using bisquick gluten free…
They are softer though so do not know how they would hold up
what if you freeze the battered cheese wrapped in bacon and then when the oil is hot drop in. Would that work?
Yes, that works great. That’s how I make my Bacon Cheddar Poppers. 🙂
My Dr. said about 90% of the people today have hopped on the gluten allergy bandwagon fad, and if you aren’t allergic you shouldn’t be laying off the gluten. Just sharing what my Dr. told me…
Philly – no offense, but medical doctors in general know almost nothing about nutrition. They are only required about 2 semesters of it while going through all their years schooling/training. There is nothing wrong with not eating gluten if you chose to, just like there is nothing wrong with vegetarianism. In this day and age, we all have to watch what we eat because food companies are poisoning us, drug companies are “buying” doctors to prescribe their medications despite the risks. Our foods are not the same as they were 20-25 years ago. Take a look at functionalmedicine.org. Ok now off my soap box and back to the food porn…lol
DITTO…there is so much ‘NOT REAL…WITH…NO NUTRITIONAL VALUE LEFT’ in so much of the food at the grocery store…RE: GENETICLY ALTERED & OVER PROCESSING…WHICH THE GOV’T HAS APPROVED & THEN THEY WONDER WHY THERE IS SO MUCH OBESITY. DO THEY THING THAT ALL THAT PROCESS STOPS BEFORE IT ENTERS YOUR BODY…HHHEEEELLLLLLLOOO!
Funny – so afraid of that scary gluten, but no problem with processed meat. (even turkey bacon has been chemically treated)
No, Philly is absolutely correct. Going gluten-free, unless you are celiac, is very bad for your health. ask any holistic or other health care practitioner. It is a fad that is going to harm a lot of people.
25 years ago and prior to that we ate a lot of gluten and we ate properly. Now we eat way too many processed foods and foods that are jacked up with sugar and salt. Please research gluten-free eating at a reliable source.
Actually salt will not harm you unless there is something wrong with you. I’m in nursing school and we did a lab where we drank a bunch of salt, waited and then pissed it out 15 min later. We heated up our pee until the salt was only left over.
I agree David. Salt is NOT the big boogey man so many make it out to be. The fact is that it is a necessary nutrient. The only people that should worry about it are people with high blood pressure.
If you don’t get enough salt in your diet you can develop a serious electrolyte imbalance that can kill you.
So then I should immediately start eating gluten and welcome back the 4x a week migraines that have all but disappeared since I stopped eating gluten (with the urging of my doctor AND nutritionist, btw)? Just because a person doesn’t have Celiac does NOT mean they don’t have a sensitivity to gluten.
You have a good reason!
25 Years ago our food (wheat, corn, soybeans) wasn’t as modified (genetically and/or hybridized) as it is today.
Franken-food is scary business.
A lot of people seem to think they have gluten allergy if they get gassy after eating bread. Truth is, the gassiness comes from the air pockets in the bread…
And some of us have a very large problem with gluten, peanuts, corn, almonds, milk, eggs, dairy and I could continue.
I have two things to say:
1) MINE DONT TOUCH!! (smacks hands)
2) me thinks I need to add a jalepeno to each one.
Haha…love it! 🙂
Jalapenos would set these off!! Like the way u think!
I would think that maybe you could use pepperjack cheese in place of the mozzarella.
FOR SURE! 🙂
You can use pepper jack cheese
jalapeno would be goooooooddd!
@Cindy – if you have that many ailments, you might check into “hypochondriac.”
oh, you read my mind!!!!
Why not use pepper jack cheese instead of mozzarella?
A fig or a date…sweet & savory. Yum.
Mmm…perfect! Wow! 🙂
Had bacon wrapped dates at Baconfest! Awesome!
Also just tried these with cheddar which was good but this week I’m going to try them with fresh mozzarella fried in olive oil with garlic.
careful with olive oil, read the label for which type can be used for high heat cooking,,,it tends to bitter up if to hot…<3
Only use the Light olive oil for frying, it has a much higher heat rating.
Pepper jack cheese….now that would be delish!!!
why not just use pepper jack cheese?
I melt the cheese a bit in the microwave, then stir in the jalapeno’s before it cools. Once it cools, just cube it and use as directed.
Oh Stacie, you are the devil! jalapeno sounds devine!
I used pepperjack instead of the mozzeralla. They turned out great and have a little bite to them.
OMG I LOVE YOU !!!! Jalapeno would make it PERFECT !!
A jalepeno would be great in this recipe!
YES!!!
Oh wow!! Here comes the next 20 or30 pounds but they look soooooo yummy and fun to make. When the hubby has time off just to laze about6t and snack on. Ummmmm!
And I thought I was a freakin culinary genius….ah Grasshopper you have much to learn….
I want to try these with cheddar cheese, and maybe some BBQ sauce for dipping 🙂
I want to try these with cheddar cheese, and maybe some BBQ sauce for dipping 🙂
Oh yes. 🙂
or guac =]
Maple glaze!!! Ohhhhhh Myyyyyyyyyy
Jessica, what a great idea. Actually, virtually everyone has contributed great ideas. I might do an Bacon Bomb Bar for my appetizers at this year’s annual soup potluck. Cheddar, mozzarella, pepper-jack cheeses with BBQ, Mustard, and Horseradish dips.
Oh my stars!!! I’m so excited!
Thank you ALL!!
Loved to see all this good food and how to make it myself.My husband is diabetic,so help me out alittle
I’m so sorry, but I’m not qualified medically to advise on specific diets… 🙁 if you see something you like, ask your dr. If it’s ok and modify it accordingly. So happy you’re here though…enjoy. 🙂
There is really no way to convert for diabetics. To make it a bit better you could use whole wheat biscuts, lowfat cheese, and turkey bacon. Still the portions would have to be very limited.
this diabetic can’t have carbs so I would suggest trading the biscuit & cheese for a water chestnut or chunk of pineapple or something from the original rumake recipe that is baked and not so high carb or fat. It always brings a smile to my face that bacon has fewer mgs of sodium per 3 slices than any lunchmeat offered at Subway. and the fat content is less as well. I would never use turkey bacon based on sodium content, taste and additives. A very nice bacon is smoked beef bacon available at a good butcher shop (mine is in the Westside Market in Cleveland, OH). Enjoy!
Which butcher shop? I haven’t been up to the Westside Market in over a decade and am planning a trip soon. Would love to get some good quality bacon!
Linda, my son is a Type 1 Diabetic, so I know all too well about how the carb intake works and which foods have them. Since the biscuit is the only thing you’d have to worry about, as far as carbs go, then I would consider that if he ate four of these that you would count the carbs of ONE whole biscuit (because one biscuit = four “Bombs” and one biscuit = one serving). Pillsbury Grands! Flaky Layer Original Biscuits are 24g of carbs per serving (1 serving = 1 biscuit), so 4 Cheesy Bacon Bombs would be 24g of carbs. The cheese, bacon and oil do not contain carbs, or do not contain enough to count.
You can also bake them, which is what I’d do.
how long do you bake them
and fry them?
Renee.
What oven temperature do I need to set my oven for and how long do I need to bake these for?
Please let me know by e-mailing me
at [email protected]
Linda – there are so many recipes for low/no carb swap outs. Google it and i’m sure you’ll find something that will be comparable. have you heard of the cauliflower crust pizza? I’ve made it and it has no carbs and it is to die for! Take a gander, the internet is wonderful when so many people share! Good luck. 🙂
Oh, my GOODNESS!!! 🙂 Holy cow! – and, finally DAMN YOU WOMAN for thinking of and then SHARING this!! Then again, I’m so grateful that you had. I don’t know how much longer I’ll be a size 4, but I’m grateful.. 🙂
Would these turn out if I bake them instead?
I’d worry about the bacon becoming Greasy and not crispy…
I have a large family, so when I cook Bacon, I cook it in the oven on a jelly roll pan with a cooling rack set in it. Bacon turns out crispy and all the grease drains into the pan! Plus, I can cook larger amounts in a shorter time while cooking the rest of breakfast! !
I bake my bacon on a broiler pan. Same results. Thick-cut bacon bakes for 20 minutes per side at 350, and comes out crispy. The excess grease drips down into the bottom of the pan. It’s a great way to multi-task.
Try using the broiled pan with the slots so the grease drains away.
I always cook my bacon in the oven. 400 degrees
Where is the recipe for the bacon bombs
if you want these for a party, can you keep them warm in crock pot? can you bake them in the oven instead of cooking them in oil?
Can I use Turkey bacon instead of regular bacon?
can these be made in the oven????
Some have tried it with good result~ I haven’t tried it that way though! 🙂
I bake bacon-wrapped things all the time and the bacon has always crisped up just fine. If you’re worried try just baking a few first to see how they turn out.
I use precooked bacon and bake at 400 for 15 minutes. Also use all kinds of different fillings, whatever makes your taste buds happy.
How long do you fry them?
Until they’re golden and crispy..many variables, so use that as a guide! 🙂
thank you thank you. i am now a happy woman.
ready set go make them!!!!
Omg i havent eaten in all day and this made me want to make them.. My mouth’s watering xP
Could you use a deep fryer?
Yes.
Thank you.
Do they come with a side of Lipitor? 😉
Haha!
My two favorite food groups…..BACON and CHEESE!!! LOL