Bacon Bites

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 60

Recipe photo

These little savory gems are simple to put together in advance, can go directly from the freezer into the oven, and combine three of the most irresistible snack foods on earth: bread, cheese, and bacon. You can vary the filling in any number of ways (see our tips, below). Make sure you let the bites sit for 5 minutes before serving; the cream cheese gets mighty hot, and you don't want to burn anyone's mouth.

Bacon Bites

star rating (20) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 60
Published: 01/01/2010

Ingredients

  • 12 ounces cream cheese, at room temperature
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup roasted red pepper, diced
  • 3/4 cup scallions, sliced, white and green
  • 20 slices soft white bread
  • 1 pound lean bacon

Tips from our bakers

  • You can freeze the bacon-wrapped rolls for up to 6 weeks; just take out what you need when you have company, slice, and bake for an extra 5 minutes.
  • Some variations you might like to try? Substitute Swiss cheese for the Parmesan, add 1 to 2 tablespoons of horseradish to the filling. Try using diced cooked shrimp and pineapple bits instead of the peppers and scallions.
  • Read our Bakers' Banter Blog entry about Bacon Bites for a lower fat, lower calorie version of these morsels.

Directions

see this recipe's blog »

1. Mix together the cheeses until smooth. Stir in the peppers and scallions until evenly distributed; set aside.

2. Trim the crusts from the slices of bread.

3. Once the bread is trimmed, spread the slices with the filling, covering it completely.

4. Roll the bread up from the short side, pressing down just enough to make it stick to itself.

5. Wrap a slice of bacon and wrap it around the roll, overlapping the bacon to cover the bread completely. If you need more than one bacon slice, tuck the end of the second bacon slice under the end of the first. Trim the bacon when you get to the top of the roll.

6. Freeze the wrapped rolls for 30 minutes to firm them up.

7. To bake, preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment paper.

8. Slice the rolls in thirds and place on the baking sheet, cut side down. Bake for 30 to 35 minutes (5 minutes longer if baking from frozen), until the bacon is crisp and the tops are golden brown.

9. Remove from the oven and place on a serving platter; let cool for 5 minutes before serving.

Nutrition information

Serving Size: 1 piece, 20g Servings Per Batch: 60 Amount Per Serving: Calories: 72 Calories from Fat: 49 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 15mg Sodium: 222mg Total Carbohydrate: 2g Dietary Fiber: 0g Sugars: 0g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 02/06/2015
  • JaneQ from KAF Community
  • Fantastic treats for a special occasion! Huge hit the two times I've served them. I made them with thick-sliced (& good quality, don't skimp) bacon which I think may have helped them hold their shape better. Definitely will make again ...
  • star rating 01/04/2015
  • madurst5@gmail.com from KAF Community
  • I thought this recipe looked so good! I made it with prosciutto on some rolls and with turkey bacon on others. The prosciutto rolls were awesome! The turkey bacon did not turn out as good. Will definitely make this again for party snacks but with prosciutto or real bacon only!
  • star rating 01/01/2015
  • blueeyesbaker from KAF Community
  • I took these to a New Years party, and they were gone in minutes. I added 4Tbsp horseradish to the recipe, and baked them about 5 minutes longer than the recipe states to crisp the bacon a bit more. They are amazing...easy, made of stuff found in my kitchen, and delicious!
    That's the perfect savory way to start the new year - happy baking in 2015 and beyond! Irene@KAF
  • star rating 12/28/2013
  • efrazee from KAF Community
  • I made this for a Christmas Eve social, and it was very well-received. Even the very picky eater who was there loved it. Next time I make it, I will raise the oven temp 25 degrees or so; the bacon needed a little more crispness than I got at the temp listed in the recipe.
  • star rating 10/07/2011
  • Amy from Mass
  • Yum. So good. I even did a Mexican version using the cream cheese mixed taco seasoning and added cheddar cheese and green peppers. Really can you go wrong with bacon???
  • star rating 07/13/2011
  • srmemporium from KAF Community
  • Yes, this recipe requires a bit of prep, but it's not overwhelming. The end products are yummy morsels of sheer delight! I make many baked goods for my husband's colleagues to sample at work...we own a bed & breakfast and I like to gather opinions. These little beauties are time and time again a repeat request. Also, I have served them at dinner parties and they barely make it from the oven to the platter!! Hands down one of the best appetizer recipes around!!
  • star rating 09/29/2009
  • Lucy from Camp Springs, Md
  • A few friends were coming over and I decided to try this recipe. I knew they would definitely tell me what they thought of it. The bites were a little sloppy looking but very tasty. They were devoured. One of my guest asked me to make a double batch for the following weekend. This time I left them in the freezer for the recommended time and didn't rush preparing them. They came out perfect and everyone of them disappeared. Will definitely get a little help rolling the next batch. A big hit and now everyone wants the recipe. Thanks this one is a winner.
  • star rating 08/16/2009
  • B. Anna from Walnut Creek, CA
  • Tastes great. Made it using homemade white sandwich bread (a KAF recipe). This is simple to throw together, but I had a hard time getting it pretty like the picture. The reviews seem helpful and will try the suggestions next time. I am thinking after cutting the rolls it will be a good idea to stick them through skewers kabob style (guessing four on each stick) so they don't unravel.
  • star rating 02/10/2009
  • Joan from Mansfield, TX
  • Very tasty and cannot wait to make them again. I laid a long wooden skewer across the bread when rolling. It helps keep the filling from oozing out. I used center cut bacon but one slice was not long enough to go completely around the bread.
  • star rating 02/03/2009
  • MIchele from Virginia Beach
  • I follwed this recipe exactly. Lots of prep work and time with underwhelming results and bla flavor. Perhaps, I did something worng given the glowing praise from others.

    I am sorry you were disappointed. It is a lot of prep, you are correct. I am wondering if you used any low fat ingredients (cream cheese, turkey bacon). That can make a big difference. Elisabeth @ KAF

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