Let Me Tell You About Cheesy Bacon Rolls (and Why I Keep Making Them)
Alright, so I have to confess: the first time I made Cheesy Bacon Rolls was mostly because I’d bought way too much bacon (don’t judge) and my cheese-to-toast ratio was horrifyingly imbalanced. The rolls smelled so good, though, that even my usually bacon-ambivalent sibling hovered near the kitchen with hopeful eyes. Now, whenever the weather turns chilly—or honestly, whenever I just want an excuse to eat melty cheese—I find myself making them again. Look, they’re that weekday treat you whip up when you need a win, even if the morning started with a burnt piece of toast and stepping in spilled juice. True story, by the way.
Why You'll Love This Recipe (Or, Why My Family Does)
I whip these out when I want the kitchen filled with a smell so mouthwatering that people wander in like cartoon characters following a scent cloud. My family goes totally bananas for these. Especially when I serve them fresh out the oven—though, one time I tried making them hours ahead, and someone (not naming names) just microwaved the leftovers and devoured them anyway. Also, these are a saviour when you have that one random last bit of cheese to use up or, weirdly, when you need to bribe a grumpy teenager (not saying it’s ethical, but hey, it works).
Grab These Ingredients (But Honestly, Improv Is Fine)
- 1 sheet puff pastry (defrosted; I sometimes grab the supermarket own-brand—life’s too short for judging pastry labels)
- 5-6 rashers smoked streaky bacon (I've totally used back bacon in a pinch, or even vegetarian bacon, though that got a few odd looks)
- 1 and ½ cups shredded cheddar cheese (my gran swore by Red Leicester, but she was opinionated about almost everything—just use what makes you happy!)
- 1 egg, beaten (If you’re out of eggs, brushing with a bit of milk also does the trick, more or less)
- Pinch of black pepper (optional, but I like the kick)
- (Optional) bit of chopped chives or parsley, if you’re feeling fancy. I rarely remember, honestly.
Okay, Here's How I Actually Make Cheesy Bacon Rolls
- Preheat your oven to 200°C (about 400°F). Or as hot as your oven gets before you start worrying about it. Line a baking tray with parchment. I forget this step about 60% of the time and regret it every. single. time.
- Roll out your puff pastry on a lightly floured surface. I usually just unfold it and nudge it out, but you can get fancy if you want.
- Lay the bacon strips out in a neat line, slightly overlapping if you like, right over the pastry (this is where my brother always tries to nip a piece of bacon; watch your ingredients!). Sprinkle the cheese generously all over. No such thing as too much here, but okay, leave a bit at the ends, so it won’t all escape.
- Grind over a little black pepper, to taste. Or skip if you forgot, like I often do. It’s fine.
- Roll up the whole thing from the long edge so you get a big, sausage-like roll. Pinch the seam closed (awkwardly in my case) and gently slice into rounds about an inch thick. If it squishes a bit, don’t panic. Happens every time.
- Arrange the rolls cut side up on the tray. Give each one a little space, like they’re not quite on speaking terms.
- Brush the tops with beaten egg (or milk, if you did what I do and discover you’re out of eggs after you start). Sprinkle extra cheese on top if you’re feeling wild.
- Bake for 17–22 minutes, until golden and bubbling. This is where I inevitably sneak one a little too early and regret burning my tongue, but you probably won’t make that mistake... right?
- Let them cool a couple of minutes. Or pretend you will, anyway.
Oh, a Few Notes I've Picked Up
- Don’t over-stuff with cheese, as tempting as it is. I keep doing this and then patching up leaks with bits of pastry. Tastes good; looks less good.
- The pastry can go soggy if you don’t let them cool a bit on a rack instead of the tray. Actually, I find it works better if you move them off pretty quickly.
- Once, I tried using an air fryer. Not sure I'd recommend it—came out very weirdly crispy. Oven’s just easier. Maybe that's just me.
Some Variations I Accidentally Invented (and One That Flopped)
- Switching cheddar for mozzarella? Oh, yes please—extra gooey.
- A teaspoon of sweet chili sauce dabbed in the roll before baking makes these... interesting. Not for everyone. My mum liked it, my dad complained.
- One time, tried sprinkling smoked paprika. Didn’t taste much different, but it sounded fancy, so hey.
- Tried swapping bacon for prosciutto. Honestly, too salty. Didn’t love it, but maybe you’re braver than me.
Do You Need Fancy Gear?
Just a baking tray and a sharpish knife. Rolling pin is optional, really. Massive pastry board? Only in my dreams. If you don’t have parchment, well, butter/flour the tray (it works, but cleaning up can be a right pain in the... you know).
How Do You Store Cheesy Bacon Rolls (If You Even Have Leftovers)?
Okay, they’re best the day you make them. But, if you have superhuman willpower, pop them in a lidded container in the fridge. They taste fine cold (somehow, my partner likes them that way), but I think this tastes better the next day if you warm them up a bit—five mins in the oven, not the microwave, because soggy is just sad. Honestly, in my house these never last more than a day!
Serving Cheesy Bacon Rolls: Personal Preferences (and Unofficial Rules)
We like them with hot tomato soup, but you do you—I’ve seen people dip them in ranch. My cousin once insisted on eating them for breakfast with scrambled eggs on top, which seemed bold but... actually pretty good. Oh, and at parties, they vanish quickest off the snack tray (funny how everyone says they’re not hungry until there’s cheese and bacon involved).
Things I Wish I'd Known Sooner (Pro Tips the Hard Way)
- When it says chill your pastry, seriously do it. I once tried rushing that step and regretted it—got a soggy mess, not a roll.
- Too much filling sounds fab but, actually, restraint isn’t always overrated. Cheese volcanoes look good on pizza, less so on your baking tray.
- If you forget the egg wash, they’ll still taste great but come out a bit dull looking. So, you know, beauty is in the eye of the beholder.
FAQ: Real Questions, Real Answers
- Q: Can I make these ahead?
Honestly, yes—but don’t bake them until you’re almost ready to eat. Otherwise, they can go a bit limp. You can prep and chill the rolls (unbaked) overnight, then just slice and bake. Super handy for lazy Saturdays. - Q: Can I freeze Cheesy Bacon Rolls?
Yeah, though I usually forget to label them and then they become mystery snacks. Best to freeze before baking if possible—just pop them straight into a hot oven from the freezer, but add a couple of minutes to the cooking time. (Good luck remembering what’s in your freezer...) - Q: Can I use pre-grated cheese?
I mean, yes, but it sometimes melts a bit weirdly. I’m lazy, so I do it anyway sometimes and nobody’s complained yet. - Q: Is puff pastry essential?
Well, I once tried it with regular sandwich bread rolled thin, but honestly, it just wasn’t the same—more like a cheese toastie’s third cousin. Stick with pastry if you can.
Oh, and while I’m at it, have you ever wondered why bacon is so universally loved? I read somewhere it’s the only thing that can wake up a grumpy crowd quicker than a fire alarm. Maybe someone should study that. Anyways, that’s probably another topic for another day. Enjoy your cheesy bacon rolls—let me know how yours turn out, especially if they’re gone before you even have a chance to store them like in my place!
Ingredients
- 1 can refrigerated crescent roll dough (8 pieces)
- 8 slices bacon
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- 1 tablespoon melted butter
- ¼ teaspoon garlic powder
- Freshly ground black pepper, to taste
Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2Unroll the crescent dough and separate into 8 triangles. Sprinkle both mozzarella and cheddar cheeses evenly over each triangle.
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3Place one slice of bacon on each dough triangle. Sprinkle with chopped chives, garlic powder, and black pepper.
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4Starting from the wide end, roll up each triangle toward the point. Place rolls seam-side down on the prepared baking sheet.
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5Brush tops with melted butter. Bake for 22-25 minutes or until the rolls are golden brown and the bacon is crisp.
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6Remove from oven and allow to cool slightly before serving. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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