Bacon And Onion Rolls Recipes

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients., In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.

Steps:

• Combine first 4 ingredients.
• Unroll crescent rolls and separate into 8 rectangles; firmly press perforations of triangle to seal into a rectangle.
• Spread butter mixture evenly over dough.
• Roll up each rectangle, beginning with short side; pinch seam to seal.
• Cut each into 4 slices.
• Place pinwheels on ungreased baking sheet; flatten slightly.
• Bake at 375 degrees for 15 minutes or until golden.

Steps:

• Heat oven to 375 degrees F.
• Mix all ingredients except crescent dough.
• Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.

Steps:

• To make the dough:.
• Combine all of the dough ingredients, and mix until the dough starts to leave the sides of the bowl. (If you're using a stand mixer, use the flat beater for this step.) Cover the bowl and let this shaggy mass rest for 15 minutes or so, to absorb the liquid and make it easier to knead.
• Knead the dough until it's smooth and slightly sticky, about 7 minutes in a stand mixer equipped with a dough hook.
• Place the dough in a lightly greased bowl or 8-cup measure, cover the container with plastic wrap, and let the dough rise for 1 hour, or until it's increased in volume by at least a third.
• While the dough is rising, make the filling. Fry the bacon (or bake it in a 350°F oven for about 35 minutes), until it's crisp and light brown.
• Fry the onions until they're a rich, golden brown in some of the bacon fat, if desired; or fry them in olive oil. They should brown nicely in about 20 minutes.
• Crumble the bacon, and combine it with the onions. When barely lukewarm, stir in the reserved egg white; this will help keep the filling from spilling out of the rolls.
• Gently deflate the risen dough, and roll it into a 12" x 18" rectangle.
• Spread the filling over the dough, and roll it up the long way, to make a log that's a generous 18" long.
• Cut the log into 1" slices. Lay the 18 slices into two 9" round lightly greased cake pans.
• Cover the pans, and let the rolls rise for about an hour, until they're nicely puffy. Toward the end of the rising time, preheat the oven to 375°F.
• Uncover the rolls, and bake them for about 25 minutes, until they're golden brown. Remove them from the oven, and brush them with butter, if desired. Serve warm or at room temperature.
• Store leftovers in the refrigerator; to reheat, tent with aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.

Steps:

• Separate crescent dough into eight triangles. Set aside 1 tablespoon of bacon. Sprinkle onion powder and remaining bacon over triangles; roll up and place point side down on an ungreased baking sheet. Sprinkle with reserved bacon. , Bake at 375° until golden brown, 10-15 minutes. Serve warm. Freeze option: Freeze cooled rolls in sealable freezer containers. To use, thaw at room temperature or, if desired, microwave each roll on high until heated through, 10-15 seconds.