How to make bacon rolls. Rolls with cheese and bacon recipe with photos at home. Canapes with bacon and cream cheese

Juicy bacon rolls with cheese and potatoes can be prepared in the oven for a holiday or dinner with the family. Meatloafs are good served hot in addition to a light salad of fresh vegetables. The recipe for bacon rolls with cheese is very simple, does not require much effort, and practically does not take up the cook’s time.

Bacon Potato and Cheese Rolls Recipe

Dish: Appetizers

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Ingredients

• 150 g hard cheese
• 200 g potatoes
• 300 g bacon
• 50 g mayonnaise
• 1 tsp. soy sauce
• 1 pinch spices for frying meat
• black pepper
• salt

Step-by-step recipe with photos

How to make bacon rolls with potatoes and cheese in the oven

1. Take an empty bowl. Cut the peeled potato tubers into large strips. Place the product in the prepared container.

2. Pour salt, meat spices, and pepper into a container with potatoes.

3. Add mayonnaise and soy sauce there. Mix the potato mixture thoroughly.

4. Cut the bacon into long thin strips. You can use ready-made bacon strips if you have them.

5. Cut the cheese into thick strips, just like the potatoes.

6. Place a piece of potato and cheese on each separate, thin piece of bacon. Wrap the roll. Do this with all the ingredients.

7. Place the bacon, cheese and potato rolls on a greased baking sheet. The falling apart rolls can be connected with toothpicks, if necessary. Bake bacon rolls in a preheated oven at 180 degrees. Baking time – 40 minutes.

8. Ruddy bacon rolls with potatoes and cheese are ready.

Bon appetit!

Bacon is one of the components of the classic English breakfast, which is invariably associated with centuries-old traditions and an aristocratic lifestyle. However, this is not all the merits of bacon. Much more importantly, bacon has a wonderful, rich flavor that few things can compare to.

No meal preparation for the holiday table is complete without preparing appetizers! Snacks have become such a familiar dish for us that it is almost impossible to imagine any celebration without them! Weddings, anniversaries, holidays and other significant dates and events - snacks will decorate the festive table.

Meatballs with bacon

Ingredients:

• Minced meat - 500 grams (beef, duck)
• Bacon - 400 grams (smoked)
• Onion - 1 piece
• Garlic - 1 clove
• Salt - 1 teaspoon
• Spices - 1 teaspoon (utskho-suneli, freshly ground pink pepper)
• Cream - 1 Glass
• Tomato juice - 150 Milliliters
• Egg - 1 piece

Cooking method:

1. Prepare the necessary products. Wash and peel the vegetables.
2. Trim the bacon skin. Combine minced meat, salt, pepper, chopped onion and garlic, knead the minced meat thoroughly. Add eggs as you wish
3. If the minced meat contains fat, then an egg is not needed. Wet your hands with water and form the minced meat into balls, wrap them in slices of bacon. Place them in baking dishes.
4. For the sauce, combine cream and tomato juice, pour it over the meatballs and bake in the oven at 180°C for 1 hour.
5. Cool slightly and serve with fresh vegetables or your favorite side dish.

Bacon rolls

Very often in life there are cases when they are warned about their appearance literally in a matter of hours. And the housewife, no matter how wonderful she is, does not have time to prepare large, complex, beautiful dishes. Bacon rolls top the list of quick and delicious recipes. The simplicity of their preparation is accessible even to a novice young housewife, and the external design will delight gastronomic aesthetes.

Ingredients:

• bacon, preferably already thinly sliced,
• curd cheese without sugar and fillers,
• Rye bread,
• onion,
• 1 head of garlic.

Cooking method:

1. Peel and wash the garlic. One of the great ways to quickly peel garlic is to press on the head with your hand; some of the garlic cloves will slip out of the shell, already peeled.
2. Squeeze the garlic onto pieces of rye bread and leave for soaking.
3. Spread each strip of bacon with a thin layer of cream cheese.
4. Cut the bread into small cubes.
5. Also cut the green onion feathers into pieces slightly wider than a strip of bacon.
6. Place a block of bread and a few green onions on a slice of bacon greased with curd cheese, roll into a roll so that the feathers stick out on one side.

The bacon rolls are ready, all you have to do is put them on a plate. One option for decorating the finished dish is to line the bottom of the plate with lettuce leaves and then place the rolls. You can do the opposite: first lay the bacon rolls, sprinkle them with parsley or dill on top.

Ingredients:

• bacon – 9 strips
• mayonnaise – 1 package
• pitted olives (chopped) – 9 pcs.
• dill – 50 g
• large egg – 2 pcs.
• hard cheese – 150 g
• walnut – 5-6 kernels
• chopped parsley – 50 g
• salt - to taste

Cooking method:

1. Prepare the filling: grate the cheese and eggs on a fine grater, chop the walnuts into small pieces.
2. Chop the greens and add to the rest of the ingredients. Add salt, pepper, season with mayonnaise. Take a strip of bacon, wrap the filling in it and prick it with a skewer with an olive.

Canapes with bacon and cream cheese

Ingredients:

• Boiled-smoked bacon - 70 g (3 slices)
• Quail eggs - 5 pcs.
• Soft cream cheese (Almette, etc.) - 70 g
• White bread – 100 g
• Garlic - 1 clove
• Fresh dill - to taste
• Sunflower oil for frying

Cooking method:

1. Prepare all the ingredients for the bacon and cheese canapes. You can take soft feta or any cream cheese; it will be very good with the addition of greens. Boil the quail eggs.
2. Cut white bread into thin slices of any shape. I chose a square shape, you can use a cookie cutter for cutting. It is better to cut off the crusts.
3. Fry chopped garlic in heated vegetable oil for 1 minute, then fry the bread on both sides in the same oil, preparing delicious croutons.
4. Place the cream cheese in a small deep container, add washed, dried and chopped dill there. You can use any fresh herbs, but dill, in my opinion, goes best with this cheese. Mix cheese and dill with a spoon.
5. Prepare all the ingredients for the bacon canapes - cut the bacon slices, peel the boiled eggs, prepare the bread.
6. Cut the eggs into halves and prepare skewers (you can use toothpicks instead).
7. Spread the cream cheese onto each piece of bread in a thick layer all over the surface. Roll up a piece of bacon and place it on the canapé. Secure the top with a skewer and half an egg.
8. Place canapes with bacon, egg and cream cheese on a beautiful plate.
9. Serve canapés as an appetizer for your holiday table.

Blue cheese and bacon appetizer

Ingredients:

• Sour cream - 1/2 cup
• Blue cheese (crumbed) - 120 g
• Cream cheese - 120 g
• Onion (finely chopped) - 2 tbsp. l.
• Worcestershire sauce - 1/8 tsp.
• Bacon (fried and finely crumbled) - 4 strips
• Chopped parsley and blue cheese for serving
• Crackers (optional)

Cooking method:

1. Place blue cheese, sour cream, green onions, cream cheese and Worcestershire sauce in a food processor.
2. Pulse until smooth, occasionally scraping down the sides of the processor.
3. Add half the fried bacon, stir and transfer the creamy mixture to a bowl. Cover the bowl with cling film and place in the refrigerator to chill for 2-3 hours.
4. Before serving, remove the appetizer from the refrigerator and leave at room temperature for 10 minutes.
5. Serve the cheese appetizer in serving bowls, topped with the remaining bacon, blue cheese and chopped parsley.
6. The cheese and bacon appetizer is served with crackers or breadsticks (optional).

Bacon puff sticks

Ingredients:

• Non-yeast puff pastry – 1 layer – 250 grams
• Bacon, cut into thin slices - 150 grams (in fact, there were 9 strips in the package, which is what we needed)
• Soft cheese such as Oltermani or Dutch - 50 grams
• Yolk for greasing - from 1 egg.

Cooking method:

1. It’s better, of course, from homemade puff pastry, but I also liked it from store-bought one. The bacon was ready and sliced ​​in a package. Suitably salty.
2. Defrost the dough. To prevent it from drying out on top, sprinkle it lightly with flour and cover with a clean bag or film. Cut the dough into 9-10 strips - about 2 centimeters wide.
3. Carefully roll out a strip of dough slightly longer than a slice of bacon - a couple of centimeters longer (about 30 centimeters).
4. Place bacon on top. At first I just put the bacon on top, and then I started folding it three times lengthwise. It turned out something like a tube.
5. Pinch the ends of the dough so that the ends of the bacon remain in the pinch. Gently roll the dough with the bacon as shown in the photo.
6. Place the tongues on parchment paper on a baking sheet.
7. Separate the yolk from the white. Pour one teaspoon of cold water into the yolk and stir well. This will make it much easier to spread the yolk onto the baked goods.
8. Lubricate the tongues with yolk. Grate the cheese on a fine grater and sprinkle on top of each tongue
9. Preheat the oven to 220 degrees. Bake the tongues until they are browned. It took me 25 minutes. Place the finished tongues on a wire rack to cool.

Hot appetizer with bacon

Ingredients:

• wheat flour 200 grams
• egg 6 pieces
• butter 120 grams
• milk 150 milliliters
• bacon 350 grams
• cream 200 milliliters
• cheese 100 grams
• parsley
• black pepper
• vegetable oil

Cooking method:

1. Sift the flour and mix with softened butter. Add 1 egg and 1 tablespoon of cold water. Knead the dough and leave for 30 minutes.
2. Preheat the oven to 200 degrees. Roll out the dough and place it in a greased pan. Cover the top with baking paper and lay out the beans. Place the pan in the oven for 15 minutes. Then remove the parchment with beans and bake for another 10 minutes.
3. Cut the bacon into cubes and fry in vegetable oil in a heated frying pan until crispy.
4. Mix the remaining eggs, milk, 20% cream, add chopped herbs, salt and pepper to taste. Place bacon on the base and pour the mixture, sprinkle with grated cheese on top.

Hot appetizer with bacon

Ingredients:

• butter 100 g grams
• eggs 1 piece
• bacon 300 g grams
• eggs 6 pieces
• milk 150 g grams
• heavy cream 200 g rams
• grated hard cheese 70 g grams
• chopped parsley 3 tbsp. spoons
• ground black pepper to taste
• salt to taste

Cooking method:

1. Mix flour and butter, cut into cubes. Add the egg, 1-2 tablespoons of cold water and knead the dough. Refrigerate for 30 minutes.
2. Roll out the finished dough into a layer and place it in a greased mold. Cover with parchment, add a layer of beans and bake for 15 minutes at 210°C. Then remove the paper and beans and bake the base for another 10 minutes.
3. Cut the bacon into cubes and fry until crispy.
4. Mix eggs, milk, cream, herbs, salt and pepper.
5. Place bacon on the baked base, pour in the egg mixture, and sprinkle with cheese. Bake for 40 minutes at 180°C.

Pork fillet in bacon with fried mango

Ingredients:

• 390 g pork fillet (tenderloin)
• 80 g cured bacon, sliced
• 20 g olive oil
• mill with a mixture of 5 peppers
• sea ​​salt
• 100 g mango
• 100 g broccoli
• 500 g water
• 35 g olive oil
• sea ​​salt
• for cranberry sauce:
• 200 g cranberries
• 100 g water
• 60 g dry red wine
• 40 g sugar
• 6 g parsley

Cooking method:

1. The photo shows a set of ingredients for cranberry sauce: cranberries, sugar, dry red wine, water
2. In a small saucepan, bring water to a boil, add 160g cranberries and sugar.
3. Bring to a boil again and add red wine. Cook the sauce until thick, crushing the berries with a wooden spoon.
4. Strain the sauce through a fine mesh sieve, add 40g of fresh cranberries, and then heat over low heat. Keep the sauce warm until serving.
5. The photo shows a set of ingredients for a side dish: broccoli, mango, olive oil, sea salt.
6. Disassemble the broccoli into florets, blanch in boiling salted water for 1 minute, place in a sieve and lightly fry in a frying pan in olive oil (30g).
7. Peel the mango, cut into slices and brush with olive oil (5g). Grill on both sides.
8. The photo shows a set of products for bacon-wrapped pork fillet: pork tenderloin, sliced ​​short-cut bacon, olive oil, mill with a mixture of 5 peppers, sea salt.
9. Clean the tenderloin and cut across the grain into 6 medallions of 65g each. Season the meat with salt and pepper.
10. Wrap each medallion in a slice of bacon and secure with kitchen string or a skewer.
11. Grill the medallions on both sides in olive oil.
12. The pork must be fully cooked!!! If reddish juice is released when the meat is punctured, wrap the medallions in foil and cook in an oven preheated to t=180C for 5-7 minutes.
13. Place the fillet and mango slices on a warm plate.
14. Garnish with broccoli and decorate with cranberry sauce and parsley.

Julienne with bacon and mushrooms

Ingredients:

• oyster mushrooms 50 grams
• bacon 3 pieces
• shallot 1 piece
• hard cheese 50 grams
• white wine 30 milliliters
• mixture of 5 peppers
• greenery

Cooking method:

1. Tear oyster mushrooms into thin strips, finely chop the bacon, and chop ½ shallot.
2. Place 3 strips of bacon and onion in a frying pan and fry. Add the mushrooms, simmer, then add white wine and evaporate.
3. Transfer the mixture into cocotte bowls, sprinkle with grated cheese and ground pepper.
4. Place in the oven, preheated to 170 degrees, for 10 minutes. When serving, decorate the julienne with herbs.

Chicken and bacon sandwich

Ingredients:

• bacon 7 slices
• powdered sugar 1 teaspoon
• vegetable oil
• chicken fillet 2 pieces
• white bread 3 slices
• processed cheese 4 teaspoons
• green salad 2 leaves
• cucumber 4 slices

Cooking method:

1. Place the bacon strips on a baking sheet lined with parchment, sprinkle with powdered sugar and place in the oven preheated to 150 degrees.
2. Heat ½ tbsp in a frying pan. l. vegetable oil, lightly fry the chicken fillet, wrap the chicken in foil, bake in the oven at 150 degrees. When ready, cut the fillet into slices.
3. Bake white bread in a waffle iron in advance. Spread the processed cheese on a piece of bread, place a lettuce leaf and cucumber slices on top. Grease with melted cheese again.
4. Place chicken fillet on top, spread melted cheese and add fried bacon. Cover with a piece of bread and make another layer of chicken, bacon, cucumber and melted cheese.
5. Cut the finished sandwich diagonally to make four triangles. We fix each triangle with a skewer.

Hot appetizer with bacon

Ingredients:

• wheat flour 200 grams
• egg 6 pieces
• butter 120 grams
• milk 150 milliliters
• bacon 350 grams
• cream 200 milliliters
• cheese 100 grams
• parsley
• black pepper
• vegetable oil

Cooking method:

1. Sift the flour and mix with softened butter. Add 1 egg and 1 tablespoon of cold water. Knead the dough and leave for 30 minutes. Preheat the oven to 200 degrees. Roll out the dough and place it in a greased pan.
2. Cover the top with baking paper and lay out the beans. Place the pan in the oven for 15 minutes. Then remove the parchment with beans and bake for another 10 minutes.
3. Cut the bacon into cubes and fry in vegetable oil in a heated frying pan until crispy. Mix the remaining eggs, milk, 20% cream, add chopped herbs, salt and pepper to taste. Place bacon on the base and pour the mixture, sprinkle with grated cheese on top.
4. Bake the appetizer for 40-45 minutes at 180 degrees. Hot appetizer with bacon is ready! Enjoy the taste!

Club sandwich with chicken fillet, egg and bacon

Ingredients:

• bacon
• chicken breast
• olive oil
• tomato
• arugula
• green salad
• mayonnaise
• black pepper
• butter
• bread for toast

Cooking method:

1. Fry the bacon. We do not add oil to the frying pan, since the bacon itself is very fatty.
2. Fry the bread in a grill pan. Place a piece of butter on top of the toasted bread. If you don't have butter, you can drizzle the bread with olive oil.
3. Coat the chicken breast with olive oil, add salt and fry in a grill pan.
4. Fry a chicken egg in olive oil
5. Cut iceberg lettuce and add mayonnaise to it. Mix. Make a sandwich: put lettuce on toast, bacon on top, and a fried egg on another piece of toast.
6. Place chicken breast on a baking sheet. Place in a preheated oven. Place the finished fillet, cut diagonally into plates, on bread with egg, salt and pepper.
7. Place a chicken and egg sandwich on a bacon sandwich and cover with toast. Apply a little pressure to the sandwich. Garnish with arugula salad and tomatoes, dressed with olive oil.

Bacon rolls with filling

Bacon can be used to make delicious rolls with a variety of fillings. These rolls can be fried in a frying pan, but they turn out especially delicious baked in the oven. Mushrooms, chicken, beef, turkey, and any minced meat are suitable as a base for the filling. You can also use cheese, tomatoes, onions, and any of your favorite spices.

Ingredients:

• chilled bacon – 500 g
• mushrooms – 200 g
• onion – 1 pc.
• cheese – 100 g
• mayonnaise
• pepper, salt

Cooking method:

1. First we prepare the filling. Finely chop the mushrooms and onions.
2. Fry the onion in vegetable oil until golden brown
3. Add mushrooms to the onions. Pepper and salt. Fry for about 10 more minutes. Remove and cool the filling.
4. Grate the cheese. Add cheese to the filling and mix.
5. Add mayonnaise to the roll filling and mix thoroughly.
6. Salt and pepper each piece of bacon separately. Spread the filling onto a strip of bacon and roll it up. If the rolls unfold or fall apart, you can tie them with thread.
7. Coat each roll with mayonnaise or butter. Place the rolls on foil and then on a baking sheet. Preheat the oven to 200°C. Bake the mushroom rolls for about 40 minutes
8. That's it, delicious rolls with mushrooms in bacon are ready! Can be served with vegetables or potatoes.
9. These same rolls can be prepared faster - just fry them in a frying pan.
10. Then it is advisable to pre-fry the mushrooms until almost completely cooked. But this dish tastes better in the oven.

Bacon rolls

Ingredients:

• Loaf - 8 Slices (square, for toast)
• Cheese - 8 pieces (slices (portioned) for sandwiches)
• Bacon - 8-16 pieces (ready, cut into strips)

Cooking method:

1. Cut off the crusts from the loaf pieces (it must be fresh and soft).
2. Roll it out a little with a rolling pin.
3. Place slices of cheese on top of the loaf (square slices of cheese fit perfectly on square pieces of loaf).
4. Wrap the resulting sandwich into a roll and wrap thin slices of portioned bacon around it (I use two strips of bacon per roll).
5. If necessary, if the roll unwinds, you can fasten it with toothpicks.
6. Fry the rolls in a frying pan until golden brown. I like to use butter for this, but you can also use vegetable oil.
7. Serve hot.

Salty braid with cheese and bacon

Ingredients:

• Sausage cheese - 150 grams (filling)
• Raw smoked bacon - 120 grams (filling)
• Wheat flour - 400 grams
• Egg - 1 piece (+ yolk for greasing the braid)
• Milk - 200 Milliliters (+ 2 tbsp for greasing the braid)
• Fresh yeast - 20 grams
• Salt - 5 Grams
• Liquid honey - 1 teaspoon
• Vegetable oil - 20 Milliliters (mustard)

Cooking method:

1. Prepare the necessary ingredients. The original recipe uses mustard oil, but if you don't have it, add any vegetable oil. Read more:
2. Dissolve salt, honey, yeast in warm milk. Add the egg, pour in the oil and stir.
3. Sift the flour, add it in parts into the dough. Knead into a lump.
4. Cover it with a napkin and leave it warm for 1 hour.
5. While the dough is rising, you need to prepare the filling: grate the sausage cheese on a coarse grater, finely chop the bacon into strips.
6. Divide the risen dough into three parts, roll each into a sausage about 50 cm long. Flatten the first sausage with your fingers, put a third of the filling on it.
7. Enclose the filling inside the sausage. Do the same with the remaining flagella.
8. Weave a pigtail out of three flagella and secure the edge.
9. Transfer the braid onto the parchment. Brush with glaze (milk+yolk+pinch of salt). Sprinkle with sesame or sunflower seeds if desired. Leave to rise for 30-40 minutes in a warm place.
10. Bake at 180 degrees for 30-35 minutes.
11. Let the braid cool and serve for tea.

Calories: Not specified
Cooking time: 10 min

This dish will not leave anyone indifferent either in presentation or taste. In addition, at low cost, in literally 10 minutes you can prepare a delicious, mouth-watering and very original snack.
A brilliant idea to combine two favorite ingredients in one dish - bacon and hard cheese - led to the creation of such a spectacular dish in the form of crispy-fried bacon on the outside and very juicy, gooey cheese on the inside. To prevent the bacon from drying out during frying, it is double breaded with flour and eggs. This culinary technique also allows the cheese to not melt, but only warm up.
To prepare the appetizer, you need to take slices of good bacon so that it has a small layer of fat (bacon that is too lean will be dry after frying, and if it has a lot of fat, it can affect the taste of the entire appetizer). I am sure you will like these equally delicious ones.
You can take any cheese you like – with a sharp, spicy or milky taste.
After cooking, it is important to immediately place the rolls on a paper napkin to remove excess fat, and only then present them to the table. Let's roll up our sleeves and prepare delicious and satisfying bacon and cheese rolls, see the frying pan recipe below.

Ingredients:

- bacon (with small layers of fat) – 100 g.,
- cheese (hard variety) – 150 gr.,
- flour (for breading) – 3 tbsp.,
- chicken egg (table egg, for breading) – 1 pc.,
- oil (vegetable) – 1 tbsp.

How to cook with photos step by step

We cut the hard cheese into beautiful rectangular cubes.




Then we cut the bacon into thin slices of the length we need.
Now we wrap a piece of cheese in a slice of bacon so that we get a beautiful snack (there is no need to secure it with skewers, since the bacon sticks to the cheese perfectly).




Next, beat the egg for breading in a bowl and add flour separately.






We do it one by one: first we bread the appetizer in flour, then we dip it in the egg mixture, then we roll it in flour again.
Pour oil (refined) into a well-heated frying pan and lay out the cheese in the bacon.




Over low heat, fry the appetizer on all sides until golden brown (it is important not to overcook so that the cheese does not melt!).




Place the appetizer from the frying pan on a napkin (this removes excess fat),






and then we stick skewers on the cheese and serve the appetizer to the table.




Bon appetit!

1. Potatoes wrapped in bacon, fried in the oven.

Boil the potatoes, cut into slices, for 10 minutes. Drain the water and dry the potatoes. Wrap in bacon and bake at 200 degrees for 30 minutes until crispy. Don't forget to flip when halfway done.

2. Pineapples wrapped in bacon.

Wrap pineapple cubes in bacon. Bake under the broiler for 8 minutes until crispy. Be sure to flip when the bacon rolls are halfway done.
3. Bananas wrapped in bacon.

Wrap the slices in bacon. Bake in the oven for 8 minutes until crispy. Be sure to flip when the bacon rolls are halfway done.

4. Onion rings in bacon batter.

1.5 tbsp. mix flour with 1.5 tsp. baking powder, 1.5 tsp. coarse salt and 1/4 tsp. black pepper. Mix 2 tbsp. buttermilk or kefir and 4 chopped slices of fried bacon. Cut one large onion into rings, roll in flour, then dip in batter. Fry the rings for 3 minutes in vegetable oil heated to 190 degrees.

5. Bacon in batter, deep fried.

Prepare the batter in the same way as for the onion rings (recipe #4). Dip half-cooked bacon slices in flour and dip in batter. Fry for 4 minutes in oil heated to 185 degrees.

6. Corn fritters with bacon.

Mix 3/4 tbsp. corn flour, 1/3 tbsp. wheat flour, 1 tsp. baking powder and sugar, 1/4 tsp each. baking soda and coarse salt. Add 1/2 tbsp. buttermilk and 1 egg, mix. Add 5 chopped slices of cooked bacon and 2 chopped green onions. Place one tablespoon of pancakes from the resulting batter into oil heated to 175 degrees and fry for 4 minutes.

7. Tomatoes stuffed with bacon.

Mix 1/2 tbsp. crumbled blue cheese, 2 tbsp. l. curd cheese, 1 tbsp. l. milk and 3 chopped slices of cooked bacon. Stuff 450 g with the resulting mixture. cherry tomato

8. Potatoes stuffed with bacon.

450 gr. Mix young potatoes in their skins with olive oil, salt and pepper. Bake for 20 minutes at 230 degrees. Cut in half and remove 1/2 tsp. pulp from each half, mash the pulp with 2 tbsp. l. (30 gr.) butter, 2 tbsp. l. sour cream and 3 chopped slices of cooked bacon. Stuff the potatoes with the mixture, sprinkle with grated cheddar cheese and bake in the oven for another 5 minutes.

9. Eggs stuffed with spices and bacon.

Hard boil 12 eggs, cut in half. Remove the yolks and rub them with 1/2 tbsp. mayonnaise, 1 tbsp. l. chopped pickled jalapeno pepper with a little brine, 1 tsp. Dijon mustard and 1 tsp. smoked paprika. Add 4 chopped slices of cooked bacon. Stuff the egg whites with the mixture.

10. Crostini with tomatoes and bacon.

Heat 1 can of canned white beans (pre-rinsed) in a skillet with 1/4 tbsp. water, 1 tsp. sage and 1 tsp. thyme, mash into a puree. Spread the resulting mixture onto toasted baguette slices. Drizzle with olive oil and sprinkle with chopped cooked bacon and finely chopped cherry tomatoes.

11. Crostini with bacon and ricotta cheese.

Spread toasted baguette slices with ricotta cheese and sprinkle with bacon, cut into small pieces. Sprinkle with a mixture of 2 tbsp. l. honey and 1 tsp. hot sauce.

12. Crostini with bacon and Caesar salad.

Toss 1 chopped romaine lettuce with 2 tbsp. l. mayonnaise, 2 tbsp. l. wine vinegar and 1 tsp. Dijon mustard, pepper. Spread mixture onto toasted baguette slices and top with sliced ​​cooked bacon.

13. Appetizer with dates and bacon.

Cut 4 slices of bacon into 4 pieces. Fry until crispy, remove from the pan, leaving 1 tbsp. l. rendered fat. Add 1/4 tbsp to the pan. chopped dates and almonds, cook for 3 minutes. Place 1 tbsp. l. for every piece of bacon.

14. Cheese sauce with bacon and beer.

Fry six chopped bacon slices in a frying pan. Remove the bacon, leaving the fat in which to melt 2 tbsp. l. (30 gr.) butter. Add 1/4 tbsp. flour and cook over medium heat, stirring constantly for 2 minutes. Add 1 tbsp. cream and beer, 1 tbsp. l. Dijon mustard and 1/2 tsp. smoked paprika, continue cooking at low simmer for 5 minutes. Add 2 tbsp. grated cheddar cheese, stir until melted. Toss with chopped bacon and green onions before serving. Serve cheese sauce with chips, bread or julienned vegetables.

15. Nachos with bacon.

Prepare the bacon, beer and cheese sauce (as directed in recipe #14). Heat 8 tbsp. corn chips in the oven at 200 degrees for 5 minutes. Top with cheese sauce, chopped pickled jalapenos, tomatoes, green onions and bacon.

16. Dipping sauce with bacon and tomatoes.

Mix 1/2 tbsp. mayonnaise and sour cream, 2 finely chopped plum tomatoes, 12 chopped slices of cooked bacon and 1/4 tbsp. chopped chives, pepper and cool. Serve the dip with romaine lettuce.

17. Spread with bacon and crab meat.

Fry six chopped bacon slices until crispy, remove from the pan, leaving 1 tbsp. l. fat Add 3 chopped green onions, 1 chopped sweet pepper, fry. Add 220 g to vegetables. curd cheese and crab meat, 1/4 tbsp. cream, 1 tsp. Cajun seasoning, juice of 1 lemon and crisped bacon, stir to combine. Transfer the sauce to a heatproof dish, sprinkle with 1/4 tbsp. breadcrumbs. Bake for 30 minutes at 200 degrees.

18. Bacon and caramelized onion spread.

Fry twelve chopped bacon slices until crispy, remove from the pan, leaving 2 tbsp. l. fat Add 2 large onions, sliced ​​into half rings, and cook for 30 minutes until caramelized. Add 1 tbsp. l. dry sherry, cool. Chop the onion and mix with fried bacon, 1/2 tbsp. mayonnaise, sour cream, finely chopped green onions and chopped parsley, a small amount of Worcestershire sauce. Cool the sauce.

19. Cheese, bacon and hot pepper spread.

In a food processor, grind 3 tbsp. grated cheddar cheese and 1/2 tbsp. chopped canned hot pepper and mayonnaise. Mix with 8 chopped slices of cooked bacon and 1/4 tbsp. chopped chives. Cool the spread.

20. Lavash with bacon and caramelized onions.

Bake pieces of pita bread or any other flat bread in the oven until crispy for 10 minutes at 190 degrees. Spread with at least 30% fat sour cream, salt and pepper. Top with caramelized onions, crumbled cooked bacon and chopped parsley.

21. Cheese brushwood with bacon.

450 gr. Roll out the pizza dough into a rectangle 1.2 cm thick, brush with olive oil and sprinkle with 1/2 tbsp. grated cheddar and mozzarella cheeses, top with 8 chopped slices of cooked bacon. Roll the dough into a roll, then roll it out into a flat layer 1.2 cm thick. Cut into strips 1.2 cm wide, twist each strip into a spiral. Bake the cheese brushwood for 18 minutes at 200 degrees.

22. Onion jam with bacon.

Fry six slices of bacon until almost crisp. Add 4 onions, cut into half rings, 1 tbsp. apple cider, 1/2 tbsp. apple cider vinegar, 1/4 tbsp. brown sugar and 1 tsp. chopped thyme. Sauté over low heat for 1 hour.

23. Bacon cheese biscuits.

In a food processor, combine 12 chopped slices cooked bacon, 1 tbsp. grated fontina cheese, 3/4 tbsp. flour, 3 tbsp. l. (45 gr.) butter and 1/2 tsp. black pepper. Mix until lumps form. Form a 30 cm long piece of dough on parchment paper, wrap in cling film and refrigerate. Cut into pieces 0.8 cm thick. Bake cookies for 20 minutes at 190 degrees.

24. Bacon and green onion biscuits.

Mix 2 tbsp. flour, 2 tsp. baking powder and finely chopped chives, 1/2 tsp. coarse salt and 1/4 tsp. baking soda. 110 gr. Cut the cold butter into small pieces. Add butter to flour mixture and stir in 4 chopped slices cooked bacon and 3/4 cup. buttermilk or kefir. Roll out the dough into a layer 1.2 cm thick, sprinkle with flour. Cut circles with a diameter of 2.5 cm from the dough. Bake for 16 minutes at 190 degrees.

25. Bacon muffins.

Mix 1 tbsp. wheat and corn flour, 2 tsp. baking powder, 1/2 tsp. coarse salt, 4 chopped slices cooked bacon and 2 chopped sage leaves. Beat 1 egg, 1 tbsp. milk and 1/4 tbsp. vegetable oil. Place the dough into a 24-piece muffin tin. Bake for 15 minutes at 190 degrees.

26. Mini corn dogs with bacon.

Prepare the batter as for bacon muffins (recipe #25). Cut eight sausages into 4 pieces, stick them on skewers and dip them into the dough. Fry corn dogs for 3 minutes in vegetable oil preheated to 190 degrees.

27. Mushrooms stuffed with bacon.

Mix 1/2 tbsp. breadcrumbs and finely grated parmesan, 4 slices cooked bacon, chopped, 2 tbsp. l. chopped parsley and 1 tbsp. l. Dijon mustard. Stuff 24 champignon mushrooms with their caps still unopened and sprinkle with olive oil. Bake for 15 minutes at 190 degrees.

28. Cutlets wrapped in bacon.

330 gr. mix ground beef with paprika. Form into 12 small patties, each wrapped in 1/2 slice of bacon. Fry in a frying pan over medium heat for 5 minutes on each side. Serve on small buns.

29. Meatballs with bacon and ham.

Mix 450 gr. ground beef, 8 slices bacon, chopped, 4 slices smoked ham, chopped, 1/2 tbsp. breadcrumbs, 1/4 tbsp. a spicy snack of vegetables (vegetable relish) and grated onions and 1 egg. Form into 3.5cm meatballs each. Bake for 25 minutes at 240 degrees.

30. Deep fried chicken wings with sweet and spicy sauce and bacon.

900 gr. Season the chicken wings with salt and pepper and roll in flour. Fry for 20 minutes in vegetable oil heated to 175 degrees. Add 1/4 tbsp. pineapple jam, honey and buffalo hot sauce, stir to combine. Top with chopped cooked bacon.

31. Fried scampi shrimp, baked with bacon and breadcrumbs.

In a heatproof skillet, fry 4 slices of bacon, remove the bacon, reserving the fat in the skillet. Melt 2 tbsp in this fat. l. (30 gr.) butter. Add 450 gr. scampi (greenish king prawns), peeled, backs slit, and 3 cloves of garlic, sliced, cook for 2 minutes. Add 1/4 tbsp. white wine, cook for 3 minutes. Top with bacon, 1/2 tbsp. bread crumbs and a little chopped parsley. Bake under the grill until golden brown.

32. Crab cakes with bacon.

Mix 220 gr. crabmeat, 8 slices cooked bacon, 1/2 tbsp. breadcrumbs, 1 egg, 2 tbsp. l. mayonnaise and 1 tbsp. l. mustard. Form small cutlets, fry in a preheated frying pan, greased with oil, 3 minutes on each side. Serve with tartar sauce.

33. Clams stuffed with bacon.

Fry three slices of bacon until crispy, add 1/2 tbsp. breadcrumbs and 2 tbsp. l. (30 g) butter, chopped parsley and chopped green onions. Spread the mixture onto the shell halves of the young clams. Bake for 8 minutes at 230 degrees.

34. Chicken skewers wrapped in bacon.

220 gr. marinate boneless, skinless chicken thighs (cut into pieces) for 1 hour in 2 tbsp. l. balsamic vinegar and 2 tbsp. l. honey Wrap chicken in bacon and place on skewers. Brush with marinade. Bake the kebabs for 40 minutes at 200 degrees.

35. Celery and bacon appetizer.

Spread the celery with peanut butter and sprinkle with chopped cooked bacon and raisins.

36. Pears with bacon and Taleggio cheese.

Place Taleggio or brie cheese, sour cream and chopped cooked bacon on the pear slices, drizzle with honey.

37. Toast with ham and brie cheese.

Mix 2 tbsp. l. apricot jam with 1 tsp. chopped pickled jalapeno peppers. Top the toast with slices of toasted smoked ham, brie cheese and apricot sauce.

38. Hot sandwiches with cheese and bacon.

Spread mustard on baguette slices, add grated cheddar cheese and cooked chopped bacon to half the slices, and cover with the remaining slices. Fry the sandwiches on both sides in a preheated greased frying pan until golden brown.

39. Tortilla with bacon in Spanish.

Fry six slices of bacon in a 25cm non-stick ovenproof frying pan, remove the bacon and leave the fat in the pan. Add 2 peeled potatoes, cut into thin slices, and 1 small onion, cut into half rings, into the pan and cook for 10 minutes. Add 8 beaten eggs and cooked bacon. Bake for 15 minutes at 190 degrees. Divide into portions before serving.

40. Bacon with mushrooms in lettuce leaves.

Fry eight slices of bacon until crispy and remove from the pan, reserving the fat. Add 220 gr. chopped shiitake mushrooms, cook 2 minutes. Add 1 tbsp. chopped Chinese water chestnut tubers and 1/2 tbsp. chopped carrots, cook for 5 minutes. Add 1/4 tbsp. Hoisin sauce and fried bacon. Serve the lettuce leaves.

41. Asparagus wrapped in bacon.

Wrap four peeled asparagus spears in bacon. Bake in the oven for 30 minutes at 190 degrees.

42. Zucchini fritters with bacon.

Mix 1 each grated zucchini or squash and carrots, 3 finely chopped slices of cooked bacon, 2 chopped green onions, 1 egg, 2 tbsp. l. flour and 1/2 tsp. coarse salt. Form small cutlets. Fry for 3 minutes on each side in a preheated frying pan greased with vegetable oil.

43. Tartlets with bacon, pumpkin and cheese.

Mix 1.5 tbsp. prepared pumpkin puree, 1/2 tbsp. mascarpone cheese and 2 tbsp. l. maple syrup and chopped chives, salt and pepper. Fill 36 small shortcrust pastry tartlets or filo pastry sheets in a muffin tin with the filling. Place chopped cooked bacon on top and bake the tartlets for 5 minutes at 175 degrees.

44. Baked Kale Chips with Bacon.

Fry three slices of bacon until golden brown and remove from the pan. Mix the rendered fat with 1 bunch of kale, torn into pieces. Bake the cabbage in the oven for 10 minutes at 200 degrees. Toss leaves with bacon.

45. Mexican empanadas with bacon and beef.

220 gr. Fry the ground beef with 10 chopped bacon slices and 1 chopped onion for 8 minutes until golden brown. Add 3 tbsp. l. tomato paste and cook, stirring for 3 minutes. Add 1/4 tbsp. raisins Place one tablespoon of filling in the center of 10 round pieces of unleavened empanada dough. Fold in half and press down the edges with a fork. Bake for 20 minutes at 200 degrees.

46. ​​Cheese balls with bacon.

Mix 220 g cream cheese, 1 tbsp. shredded cheddar cheese, 8 slices finely chopped cooked bacon, 1 tbsp. l. Dijon mustard, zest and juice of 1/2 lemon. Form the mixture into balls and cool them. Then coat the chives and bacon in chopped onions.

47. Cheese balls in endive leaves with bacon.

Prepare bacon cheese balls (recipe #46). Place on endive leaves, sprinkle with chopped chives and cooked bacon.

48. Guacamole sauce with bacon.

Mash 4 avocados and mix with 8 finely chopped slices of cooked bacon, 1/4 tbsp each. chopped red onion and pickled jalapeno peppers with a little brine and the juice of 1 lime. Season the sauce with salt to taste.

49. Cream soup with bacon in glasses.

Cut four slices of bacon in half and fry until golden brown, remove from the pan, leaving the fat in it. Melt 2 tbsp in this fat. l. (30 gr.) butter. Add 1 chopped leek and 1 peeled and chopped red skinned potato. Cook for 5 minutes. Add 2 tbsp. chicken broth and 1 tbsp. cream. Simmer for 15 minutes, then mash into a puree. Serve the creamy soup in low glasses with dill and fried bacon.

50. Bacon and cheese croquettes.

Melt 4 tbsp in a saucepan. l. (60 gr.) butter. Add 1/3 tbsp. flour and stir until smooth, then add 1.5 tbsp. whole milk. Cook, stirring, 5 minutes. Add 8 chopped slices cooked bacon, 1/2 tbsp. grated Manchego cheese, 1 chopped green onion and a pinch each of salt and nutmeg, cool. Form the resulting mixture into 5 cm long bars. Dip them in flour, dip in beaten eggs, then roll in breadcrumbs. Fry the croquettes for 3 minutes in vegetable oil in deep fat at a temperature of 180 degrees.

Chicken rolls wrapped in bacon are a hot appetizer option that is easy to prepare, convenient to eat and vary depending on personal preferences. Juicy and appetizing chicken breast does not dry out in the oven due to the fat rendered from the bacon, and is also imbued with its dizzying aroma.

Thanks to this, the inside of the rolls remains very tender, soft and juicy. The dish can be served with a side dish, or it can be presented as an appetizer and served with sauce. Chicken rolls look very elegant, so they are ideal for a holiday table.

Chicken rolls wrapped in bacon and cheese

Ingredients:

• chicken fillet - 2 pcs.;
• hard cheese - 4 slices;
• sweet pepper - 1 pc.;
• bacon - 4 slices.

Cooking method:

1. Carefully cut the chicken fillet with a knife like a book, then beat it on both sides and in the center so as to obtain a layer of approximately the same thickness. Season the chicken with salt and pepper, and place a couple of slices of cheese and bell pepper in the cut.
2. Roll the chicken chops into a roll, wrap them with slices of bacon and secure the bacon with toothpicks or skewers. Place chicken rolls on a parchment-lined baking sheet. There is no need to grease the parchment itself, since the fat rendered from the bacon will be quite enough.
3. Bake the cheese rolls in an oven preheated to 180°C for half an hour. Before removing the chicken from the oven, leave it under the grill for 2 minutes to ensure an even golden brown crust.

Chicken rolls wrapped in bacon

Nourishing, juicy, appetizing and very tasty - this is how chicken rolls in bacon turn out. And preparing them will not be difficult, except that you will have to beautifully wrap the meatloaf with bacon, but if you try, even a novice cook can cope with this task. But the result will please everyone without exception, so this dish can be easily served even on a holiday table.

Ingredients:

• Chicken fillet 4 pcs
• Bacon 4 pcs
• Cream cheese 4 tbsp. spoons
• Garlic 2 cloves or to taste
• Greens to taste
• Ground black pepper to taste
• Salt to taste

Cooking method:

1. So, let's start with the chicken. We wash the fillets under running water, dry them with kitchen towels or napkins and place them on a cutting board.
2. Then we cover the meat with cling film, arm ourselves with a kitchen hammer and beat the chicken. There is no need to beat it too hard; it is enough that the thickness of the fillet is reduced to 1 cm.
3. Peel the garlic and chop it into small pieces of arbitrary shape on a cutting board. Then divide the garlic with your hands into 4 approximately equal parts.
4. Any greens are suitable for this recipe, the main thing is that you like them to taste. Greens such as dill, parsley, green onions can be considered universal for our table.
5. So, we rinse the selected greens under running water, shake them over the sink, place them on a cutting board and finely chop them with a sharp knife. Then again we divide it into 4 parts.
6. Grease each broken piece with 1 tablespoon of cream cheese. By the way, it can be used from any brand and manufacturer, the main thing is that the product is natural.
7. Sprinkle the fillet with 1 part of chopped herbs and garlic, season with ground black pepper to taste. And after we have added the filling to all the meat pieces, we begin to carefully wrap them.
8. It is better to wrap the chicken in a roll from a narrow edge.
9. Then sprinkle the resulting roll with salt, ground black pepper and wrap it in a layer of bacon.
10. At the end, we fasten everything with a toothpick and carefully place it in a baking dish. Wrap the remaining chicken pieces in the same way.
11. Bake the dish in the oven at 200 degrees for 35 - 40 minutes until fully cooked.
12. To make the bacon brown more, you can open the oven door slightly and raise the temperature to 210 degrees. Bake for a few minutes until desired crust forms.
13. Remove the finished dish from the oven and leave to cool for 5 - 7 minutes. Then we take out the toothpicks, place them on plates, add any side dish, for example, vegetable salad, boiled pasta or mashed potatoes and serve. Be sure to serve with a knife and fork.

Chicken rolls wrapped in bacon

Ingredients:

• 2 chicken breasts or cleaned fillets,
• 1 box of Almette cream cheese (any other can be used),
• 2 small red bell peppers,
• 1 heaped tablespoon of finely chopped parsley,
• 1 heaped tablespoon of finely chopped dill,
• 8 strips of raw smoked bacon,
• salt and black pepper to taste.

Cooking method:

1. Using a sharp knife, cut each half of the chicken fillet lengthwise into two pieces of plastic. If you try, you can do three, then the rolls will turn out smaller and more neat. The fillet pieces need to be beaten a little and salt and pepper to taste. Spread the chicken fillet with a thin layer of cream cheese.
2. Wash the peppers, clean them and cut them into small cubes. Sprinkle each fillet with pepper cubes and a pinch of chopped herbs and roll into a tight roll.
3. Then wrap each roll with a strip of bacon. Preheat the oven to 180 degrees. Lightly grease the baking dish with vegetable oil and place the rolls in it (it is better to take a form so that the meat lies more densely).
4. Place the mold in the preheated oven for 30 minutes in top-bottom mode without blowing. 5 minutes before it’s ready, you can turn on the grill, then you’ll get a crispy crust. Garnish for the rolls - to your taste, you can have a vegetable salad.

The recipe is a good idea. The dryness of the chicken is compensated by the juicy bacon, which also gives an amazing smoky aroma. And the fillings can be very different - any cheese, hard cheese (then you just need to grate it), any greens, mushrooms, tomatoes, sun-dried tomatoes are excellent, nuts, dried apricots, prunes. And since it is very tasty and very quick and simple, the dish is quite suitable for entertaining guests.

Chicken roll wrapped in bacon

Ingredients:

• Marinade 6 tbsp. water
• 0.5 tbsp. salt
• 0.5 tbsp. Sahara
• 5 sprigs thyme
• 1 sprig of sage
• Turkey 2 boneless turkey breasts (weighing 900 g each)
• 2 tbsp. l. butter
• 1 large shallot, minced
• 1 tbsp. l. chopped sage
• 1 tsp. chopped thyme
• 0.5 tsp. red chili flakes
• 1 ripe but fairly firm pear
• 2 tbsp. l. finely chopped walnuts
• 1 tbsp. bread crumbs
• 0.5 tbsp. chicken broth
• 6 thinly sliced ​​bacon
• 1 tsp. paprika
• 2 tbsp. l. vegetable oil

Cooking method:

1. Start by preparing the marinade. In a large bowl, combine all ingredients and stir until salt and sugar dissolve. Place the turkey breasts in the brine, making sure they are completely covered. Refrigerate for at least 1 hour or overnight.
2. Melt butter in a large skillet over medium heat. Add shallots, sage, thyme, chili flakes and a pinch of salt; fry for 5 minutes. Turn the heat down to medium. Add the pear, spreading evenly into one layer. Let cook for 2 minutes without disturbing.
3. Stir and cook for another 1 minute, then remove from heat. Transfer the mixture to a bowl and add the walnuts, bread crumbs and chicken broth. Stir and season with salt and pepper to taste. Let cool. Remove the breasts from the marinade and pat dry.
4. Cut the breasts into two equal parts horizontally, leaving about 1 cm uncut on one side so that the breast can be opened like a book. Sprinkle with salt and pepper to taste. Place a large piece of cling film on a clean cutting board. Place 3 pieces of bacon parallel, 1cm apart, on top of the cling film.
5. Place one of the breasts, cut side up, lengthwise on top of the bacon. Spoon half the stuffing onto one breast half, top with the other half, then wrap the bacon tightly around it. Make sure the bacon strips fit snugly around the turkey. Sprinkle the outside of the bacon with paprika. Wrap tightly in cling film and tuck the ends in so the breast retains its shape.
6. Do the same with the remaining bacon, turkey and stuffing. Transfer the breasts to a tray and refrigerate for at least 1 hour. Remove the breasts from the refrigerator 30 minutes before you bake them. Remove the plastic wrap and use 3 pieces of meat twine to tie the twine over the center of the three strips of bacon to help the breast maintain its shape when grilling.
7. Preheat the oven to 190°C. Heat a large skillet over medium-high heat and add 1 tbsp. l. vegetable oil. Place one of the breasts, knotted side down, in the pan and cook until the bacon is lightly crisped and the turkey is cooked through, about 4 minutes per side.
8. Transfer the breast to a baking sheet. Fry remaining turkey breast with 1 tbsp. l. vegetable oil and also transfer it to a baking sheet. Place the roasting pan in the oven and cook until the turkey is cooked through and the internal temperature reaches 160°F (70°C) (measured with a meat thermometer), about 60 minutes.
9. Remove the turkey from the oven to a cutting board and let rest for 15 minutes before carving. Trim the twine, slice the breasts, arrange on a serving platter and serve.

Chicken rolls wrapped in bacon

Ingredients:

• Chicken fillet (breasts) - 5 pcs.
• Bacon (thin strips) - 5 pcs.
• Cheese (Dutch, Russian, etc.) - 100-150 g
• Garlic - 2-3 cloves
• Greens (any) (dill, parsley, etc.) - to taste
• Salt - to taste
• Ground pepper - to taste
• Spices (thyme, basil, marjoram) (optional) - to taste
• Vegetable oil (I used chicken fat) for greasing the mold - 1-2 tbsp.
• Potatoes - 2-3 pcs.
• Carrots - 2-3 pcs.
• Zucchini - 1-2 pcs.
• Onions - 1-2 pcs.

Cooking method:

1. Wash the chicken fillet and dry with a paper towel. If the fillet is thick, cut it so that the thickness is about 1 cm. Beat off the fillet pieces, but without fanaticism. Add a little salt.
2. Wash your favorite greens well, dry with a paper towel and finely chop. (I used dried dill, green onions, parsley and celery stalks.) Grate or finely chop the garlic. Mix greens with garlic.
3. Grate the cheese on a fine grater (better). (I use Dutch or Russian cheese. You can use any cheese with a mild flavor.)
4. Make a vegetable “pillow”. Cut potatoes, carrots, zucchini into circles. Grease the latka (baking dish) with vegetable oil or fat. Line the bottom of the mold with vegetable circles.
5. First put grated cheese on the pieces of chopped fillet, then chopped herbs and garlic. If you like, you can season with pepper and spices (thyme, basil, and marjoram go well with chicken).
6. After we have spread all the filling onto the chicken fillet, we begin to carefully wrap it. It is better to wrap the chicken in a roll from a narrow edge. Then the resulting rolls need to be wrapped in a strip of bacon and secured with a toothpick. Place the rolls in a patch on a vegetable “pillow”.
7. Bake chicken rolls in bacon in a preheated oven at 180-200 degrees until fully cooked (about 45 minutes). (I needed about 60 minutes, baking time depends on the characteristics of the oven, you can start checking readiness after 30-40 minutes.)
8. To brown the bacon more, you can increase the temperature to 210-220 degrees and open the oven door slightly. Bake for a few minutes until desired crust forms.
9. Remove the finished dish from the oven and leave for 5-7 minutes. Remove the toothpicks and place the bacon wrapped chicken tenders on plates. Add a vegetable “pillow” as a side dish. A vegetable salad is also very good. That's all.

Delicious chicken rolls wrapped in bacon

A delicious appetizer in the form of chicken rolls wrapped in bacon will grace your table if you use our recipe. The cheese will add creaminess and the bell pepper will add freshness. Very appetizing and beautiful!

Ingredients:

• chicken breasts or peeled fillets – 2 pcs.
• curd cream cheese, for example “Almette” - 1 box
• red bell pepper – 1-2 pcs.
• finely chopped parsley - 1 tbsp. l. with a slide
• finely chopped dill - 1 tbsp. l. with a slide
• raw smoked or fresh bacon - 8 pieces
• salt and black pepper - to taste

Cooking method:

1. Using a sharp knife, cut each half of chicken fillet lengthwise into 2 pieces.
2. Beat the fillet pieces a little, add salt and pepper to taste.
3. Then coat the chicken fillet with a thin layer of cream cheese.
4. Wash the pepper, peel it and cut it into small cubes.
5. Then sprinkle each fillet with pepper cubes and a pinch of chopped herbs and roll into a tight roll.
6. Next, wrap each roll with a strip of bacon.
7. Preheat the oven to 180 degrees.
8. Lightly grease the baking dish with refined vegetable oil and place the rolls in it (it is better to take a form so that the meat lies more densely).
9. Place the pan with chicken rolls in the preheated oven for 30 minutes.
10. Delicious chicken rolls wrapped in bacon are ready.

Chicken rolls wrapped in bacon

Delicious aromatic rolls with interesting filling. Instead of chicken fillet, you can use turkey fillet. The combination of minced chicken and prunes with nuts is just perfect! I highly recommend trying it!

Ingredients:

• minced chicken 300 g
• raw smoked bacon 100 g
• bun 60 g
• milk 70 ml
• salt (to taste) 1/2 tsp.
• ground black pepper 1 pinch(es)
• for filling: prunes 100 g
• walnuts 50 g

Cooking method:

1. Pass the fillet through a meat grinder, soak the bun in milk for 10-15 minutes, then squeeze and mix with minced meat, salt and pepper.
2. Let's prepare the filling. Chop the walnuts, finely chop the prunes, mix the nuts and prunes.
3. Form the minced meat into a flat cake (it’s convenient to work with wet hands), put a little filling in the middle of the flat cake and form a cutlet.
4. Wrap each cutlet in a strip of bacon and place the rolls in a baking dish. Place in the oven and bake at 180 degrees for 40–45 minutes.

Chicken rolls in bacon with pear

Ingredients:

• chicken fillet - 500 g
• cheese - 100 g
• pear - 1 pc.
• bacon - 12 strips
• ground pepper

Cooking method:

1. Usually, on a day off, you want to cook something tasty and not quite everyday for lunch, and so as not to waste a lot of time, it’s a day off after all.
2. This recipe for chicken rolls wrapped in bacon and cheese is just for such an occasion. The bacon helps keep the chicken juicy, and the soft cheese and fruity flavor complement the flavor of the chicken perfectly.
3. You will spend 20 minutes on preparation and in the oven, plus a salad or sauce of your choice and your Sunday dish is ready.
4. Cut each fillet lengthwise into two parts. Lightly beat each piece of fillet with a hammer on both sides.
5. Season the chopped chicken fillet plates with salt and pepper. Cut the cheese into cubes. Cut the pear into small cubes.
6. Pear is not a necessary ingredient in the recipe, but it adds juiciness and an extra sweet taste.
7. Place the sliced ​​cheese and pear on the beaten chicken fillet plates. Wrap the chicken meat in a roll, covering the sides so that the cheese does not leak out.
8. Wrap chicken rolls in strips of bacon. It is advisable to buy bacon already cut into strips.
9. You will need three to four strips of bacon per roll. This depends on the length and width of the bacon strips and the size of the chicken roll.
10. Place rolls wrapped in bacon in a baking dish. Cover the pan with foil.
11. Cook the rolls for 20-30 minutes (until done) then remove the foil and bake the rolls in bacon and cheese until golden brown.
12. Cut the Bacon Cheese Wrapped Chicken Rolls into bite-size pieces and serve with salad or dressing.

Delicious chicken rolls wrapped in bacon

I propose to prepare these delicious chicken rolls for the holiday table, the recipe is proven by practice, I promise that you will cook it more than once in the future.

Ingredients:

• chicken fillet - two pieces;
• bacon - 150-180 grams;
• cheese (Cheddar) - 50 grams;
• chicken egg - 2 pieces;
• dill and parsley - according to preference;
• garlic - 2-3 cloves;
• sour cream - 2 tablespoons;
• ready mustard - 1 tablespoon;
• ground paprika - one teaspoon;
• ground black pepper and salt - to taste.

Cooking method:

1. Rinse the chilled chicken fillet in cold water and dry on a kitchen towel. Then cut into thin slices and beat with a wooden mallet, being careful not to damage the outer surface of the pulp.
2. Now sprinkle the beaten surface with spices: ground black pepper, paprika and salt.
3. To stuff chicken fillet, prepare the filling from grated cheese and eggs with the addition of chopped garlic, chopped fresh herbs, mustard and sour cream.
4. Apply minced meat to the prepared fillet and roll into a roll, and then wrap each roll with neatly sliced ​​bacon. Approximately one semi-finished product requires three strips of bacon.

Chicken rolls in bacon with avocado

Chicken rolls with avocado can be considered a gourmet snack, so read the description carefully and prepare for the holiday, any meal and any time.

Ingredients:

• chicken breast - 4 pieces;
• bacon - 10-12 strips;

For the guacamole:

• avocado - one fruit;
• cilantro or parsley - 1 bunch;
• lime juice - from 1/2 fruit;
• kosher salt - 1/4 teaspoon;
• tomato - 1 piece;
• jarapeno - half a pod;
• salt and black pepper - at your discretion.

Cooking method:

1. First, remove the bone from the chicken breast, and then cut each fillet into two parts. Gently beat on one side.
2. Season each piece lightly with salt and pepper.
3. Place sliced ​​avocado in a medium bowl. It is good that it is ripe; if it is tart, then let it sit for several days, after which it will develop a completely different taste.
4. Add tomato, jalapeno, cilantro, lime juice, salt and pepper. Stir until completely combined. Set aside.
5. Now divide the guacamole mixture evenly and add portions of chicken fillet. Wrap each shaped roll tightly with bacon strips.
6. Heat a large heavy skillet on the stove. Then place the rolls and fry until slightly crispy, and then put them in a preheated oven and cook until done.
7. Remove from the oven, cool, and then cut into pieces. Chicken rolls in bacon with avocado
8. The results are chicken tenders inside and out with crispy bacon.

Chicken rolls in bacon with potatoes

Sometimes these delicious and unusual rolls are called “Paradise in a hut”, it’s clear that the filling is warm and cozy, but for us it’s tasty and appetizing. You always want to eat this dish on holidays and on weekdays!

Ingredients:

• fillet (chicken) - 800-900 grams;
• adjika with horseradish and garlic - 2 tablespoons;
• potatoes - 4 tubers;
• sour cream (fat) - 250 grams;
• dill greens - 2 bunches.

Cooking method:

1. Beat the chicken fillet until thin, but without any holes.
2. Peel the potatoes, rinse and cut into strips. Place in an enamel bowl, add salt and pour boiling water. After 15 minutes, drain the water and place the straws on a kitchen towel to remove excess moisture. Read more:
3. Mix adjika with sour cream, ground pepper, mix everything effectively, and then coat all portioned pieces of fillet with a silicone brush. Sprinkle chopped fresh dill on top and set aside for 20 minutes to soak.
4. Place potato strips at the beginning of the edge of the fillet and roll into a roll, and then wrap in chopped bacon strips. To prevent the rolls from unrolling and keep their shape beautifully, you can pin them together with wooden toothpicks.
5. Finally, place the semi-finished products on a greased baking sheet or frying pan and bake for one hour.

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