Bacon Wrapped Palmetto Cheese Balls

February 6, 2015 3:33 am Published by Leave your thoughts

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Bacon Wrapped Palmetto Cheese Balls

Cheese balls have been taken to a whole new level thanks to Palmetto Cheese, a brand of home-style pimento cheese based out of Pawleys Island, South Carolina. Pillsbury Grands biscuit dough is stuffed with Bacon Palmetto Cheese. Then they are sealed to keep the cheese inside, then wrapped in bacon and deep fried. The result is a crispy bacon and crust on the outside, gooey bacon pimento cheese on the inside. Serve them up on Super Bowl Sunday to your hungry guests. Not having a party? That’s more for you, then. Enjoy!

pimento cheese balls

Ingredients:

12 oz. Bacon Palmetto Cheese
1 pkg. Pillsbury Grands! (16.3oz)
1 package thinly-sliced bacon
3 cups Canola Oil for frying
toothpicks

1. Cut each Pillsbury Grands! dough round into 4 pieces. You can spray your work surface with a little non-stick cooking spray to keep the dough from sticking. Flatten each piece out with your hand.

2. In the middle of each round, place 1 tsp. of Palmetto Cheese. Don’t go crazy on the cheese or you won’t be able to fold the dough together. To make the pouch, fold the dough in half and seal the edges. Press the seams all together to keep the cheese from escaping.

3. Now wrap ‘em all up in bacon!! Instead of cutting all of the bacon, we just laid out a slice, rolled up the ball until it made one rotation and then sliced the bacon. You should be able to get 3 cheese balls wrapped per slice of bacon. Secure the bacon by pushing a toothpick through the cheese ball.

4. Heat a saucepan of canola oil up to 350° F. Fry the dough until golden brown. This should take 2-3 minutes. Do a test one first to make sure your oil isn’t too hot. Once it looks like it’s done, take it out of the oil, let it drain and cut it in half. If your dough is still raw, make sure to cook them a little longer. These can be made up ahead of time and fried when needed. Or fry them all up and reheat in the oven.


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This post was written by Bacon Babe

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