Bacon Cheese Bombs
User Reviews
5
Bacon Cheese Bombs
Description
This recipe begins by splitting canned biscuits to double the number of pieces and wrapping each portion around a sharp cheddar cube and a sprinkle of crispy cooked bacon. The bacon must be drained well to avoid greasing the biscuits and affecting cooking. The sealed dough balls are brushed with melted salted butter and sprinkled lightly with oregano for flavor enhancement.
These balls are shaped round or into a football shape, optionally decorated with strips of thick-cut cheddar to resemble football laces, adding a visual element. Baking occurs at 400°F for 12 to 15 minutes until the exterior turns light golden brown and cooked through.
After baking, letting the bombs cool briefly improves the cheese pull and enhances flavor perception by allowing them to reach a manageable temperature. They can be served warm or at room temperature, making them suitable as appetizers or snacks. Leftover bombs store refrigerated for up to three days and reheat effectively by warming in the oven starting in a cold oven heated to 400°F.
Ingredients
- 1 can Biscuits 8 count
- 8 oz sharp cheddar cheese cut into 0.5 oz blocks, brand: Tillamook
- 4 pieces Bacon cooked crispy and chopped
- ¼ TBS butter melted, salted
- oregano
- cheddar cheese Tillamook Farm Style Thick Cuts
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Open the can of biscuits and split each biscuit in half so that you have 16 total biscuit pieces.
- Place one cube of cheese and a sprinkle of bacon pieces in the center of the biscuit.
- Then carefully wrap the biscuit around the bacon and cheese, making sure to seal any holes on the outside. Roll this into a ball (or football shape if making footballs).
- Brush each of the balls with melted butter then sprinkle the butter lightly with oregano.
- Optional: Add one long thick cut shred across the top of the football and three shorter shreds perpendicular to create football laces.
- Place balls on prepared baking sheet about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes or until the outside of the ball turns a light golden brown.
- Let them cool for a few minutes before serving, then enjoy warm or at room temperature.
Notes
- Drain bacon thoroughly to prevent excess grease from making the biscuits soggy or undercooked.
- Allow bombs to cool slightly after baking for better cheese texture and to avoid burning.
- Store leftovers in the refrigerator for up to three days to maintain quality.
- Reheat by placing in a cold oven, then preheating to 400°F until warmed through, avoiding microwave reheating to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cheese
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 126mg | 5% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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