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! 🙂
There are way too many pictures of the finished project on this page. Especially at the beginning! Frustrating to have to scroll all the way through them to get to the instructions, especially when using my phone to look up the recipe.
can you cook these on the grill instead of frying? How long would you need to cook them do you think?
I bought the stuff to make these this week, I wish the recipe told how long to leave them in the oil, though, or gave an option for the oven. My husband and I are going a slightly sweeter route when I make them, as we got Applewood bacon, medium cheddar cheeses, and Honey Butter Grands Flaky Biscuits. However, I’m planning to attempt substituting the skewering sticks with pretzel sticks so that the sticks also edible. I look forward to seeing how they turn out.
It’s difficult to assign a length of time, because there are so many variables…golden in color is a pretty accurate guide. 🙂
I’m trying these with garlic butter.
I like your site, very nice. Btw, you shop at Kroger
These sound great ,, could you make them in olive oil ?? Also . could they bake in the oven instead of frying ,, or maybe under the broiler???
Thanks
Olive oil does not hold up in that kind of high heat. Stick with peanut oil, vegetable oil, shortening, or lard.
So I just made these. Really easy to do and I baked them in the oven for 15 minutes at 425 degrees. I used some parchment paper on a cookie sheet because the cheese does run. Very hot so let them cool a bit. Thanks Amy
I’m going to do these with either swiss cheese or monterey jack, rather than mozzarella. Also, I’m going to be bold and up the pork level by putting some pre-cooked ham inside the biscuit dough as well. Mmm…
Oh. My. God.
Are there alternative ingredients for ‘Pillsbury Grands Flaky Layers Biscuits’? We don’t have it in Manila. 🙁
look at the book wheatbelly… you may change your mind not so much about the gluten but modified wheat…
Omg! We are having an appetizer contest at or ugly Christmas sweaters party and I think I’m gonna win! Thanks gonna make another batch with jalapeños too 🙂 Thanks for the wonderful idea!
Oh yum..best of luck, that sounds like fun! Let me know if you win! 🙂