Bacon Cheeseburger Bombs

January 12, 2015 3:33 am Published by Leave your thoughts

bacon-cheeseburger-bombs

Bacon Cheeseburger Bombs

Looking for a Super Bowl Sunday recipe that will satisfy your carnivorous, meat-hungry guests? Look no further! These Bacon Cheeseburger Bombs might be small, but they “explode” with meaty, bacony flavor. Using only 4 ingredients, you can whip these up quickly and easily add them to your game day recipe line-up. This recipe comes from Ohbiteit.com. Be sure to follow Amy on Facebook and Twitter for more amazing recipes.

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Ingredients:

16 slices of bacon
1 can (16.3 oz.) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits
1 lb. lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs
1 block (8 oz.) Cheddar cheese, cut into 16 cubes
Long toothpicks or skewers
Canola oil for frying

Instructions:

1. Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.

2. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.

3. For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining “bombs”. Serve warm with ketchup and mustard, if desired.

4. For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.


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This post was written by Mr. B.

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