BACON-CHEESE PUFF PIE
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely. , Sprinkle bacon over the crust. Top with tomato and cheese. In a large bowl, beat the egg yolks, sour cream, flour and salt until smooth. In another large bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika. , Bake at 350° until a knife inserted in the center comes out clean, about 45 minutes. Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 518 calories, Fat 35g fat (17g saturated fat), Cholesterol 176mg cholesterol, Sodium 901mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
BACON CHEESE PUFFS
A family favorite, especially on New Year's Eve, this pumpernickel party appetizer with bacon and cheese topping is perfect for holiday parties, ball games or a quick snack.
Provided by MIKEC5426
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 30m
Yield 20
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to broil.
- In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
- Broil for 5 minutes, or until bubbly.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 12.1 g, Cholesterol 34.4 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 7.7 g, Sodium 493.9 mg, Sugar 1.2 g
CHEDDAR AND BACON PINWHEELS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 40m
Yield 24 pinwheels
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
- In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
- Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.
- Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
- Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm.
CHEESE, BACON & ASPARAGUS PUFFS
Serve these simple four-ingredient cheese puffs as part of a picnic or for lunch. You could also try adding some roasted peppers, cherry tomatoes or pesto
Provided by Good Food team
Categories Lunch
Time 45m
Number Of Ingredients 4
Steps:
- Heat the grill to high. Lay the bacon on a baking tray in a single layer and grill for 8-10 mins until starting to crisp at the edges. Leave to cool. Heat the oven to 180C/160C fan/gas 4.
- Meanwhile, unroll the pastry sheet and cut into six squares. Pile a small mound of the cheese in the centre of each square, reserving some of the cheese for scattering over later. Trim the woodier ends of the asparagus spears so each one is about 10cm long. Place four spears diagonally across each mound of cheese. Chop the bacon into small pieces and sprinkle over.
- Working with one pastry square at a time, fold the two corners not covered by the asparagus into the centre and pinch the ends together gently to seal. Repeat with the remaining squares, then scatter over the reserved cheese. Can now be frozen for up to three months.
- Transfer the puffs to a baking tray lined with baking parchment and bake for 20-25 mins (or 35 mins from frozen), or until golden brown. Leave to cool on the tray for a few minutes before serving.
Nutrition Facts : Calories 317 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
DOT'S CHEESE BACON PUFFS
I am posting this recipe in memory of my dear friend, Dot, who died in 2008. Dot was a wonderful lady and matriarch of a large and fascinating family. She was also an avid and excellent cook. It didn't matter when you arrived at Dot's home, there was always some freshly made goodie for you to sample. These puffs were just one of her offerings. The yield is a guess, as I forgot to write down what she said. Love you, Dot, and miss you!
Provided by MissMaggie
Categories Lunch/Snacks
Time 30m
Yield 24 puffs
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C/350°F.
- Combine egg and milk, and stir into remaining ingredients.
- Drop by rounded teaspoon onto a lightly greased cookie sheet.
- Bake until golden (about 20 minutes).
- Cool on wire racks.
Nutrition Facts : Calories 64.2, Fat 3.2, SaturatedFat 1.8, Cholesterol 15.2, Sodium 173.6, Carbohydrate 5.8, Fiber 0.3, Sugar 0.4, Protein 3
CHEESE & BACON TURNOVERS
Make some moreish cheese and bacon turnovers for lunch, a picnic or buffet, and add a dollop of mustard if you like. They'll keep for up to three days
Provided by Anna Glover
Categories Picnic, Snack
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
- Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
- Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.
Nutrition Facts : Calories 366 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.52 milligram of sodium
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