Juicy bacon rolls with cheese and potatoes can be cooked in the oven for a holiday or dinner with your family. Meat loafs are good to serve hot, in addition to a light salad of fresh vegetables. The recipe for bacon and cheese rolls is very simple, does not require much effort, and practically does not take time from the cook.

Recipe for bacon rolls with potatoes and cheese

Dish: Snacks

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Ingredients

• 150 g hard cheese
• 200 g potatoes
• 300 g bacon
• 50 g mayonnaise
• 1 tsp soy sauce
• 1 pinch spices for frying meat
• black pepper
• salt

Step by step recipe with photo

How to make bacon rolls with potatoes and cheese in the oven

1. Take an empty bowl. Cut the peeled potato tubers into large strips. Send the product to the prepared dish.

2. Pour salt, spices for meat, pepper into a container with potatoes.

3. There, send mayonnaise and soy sauce. Mix the potato mixture thoroughly.

4. Cut bacon into long thin strips. You can use pre-made strips of bacon, if available.

5. Cut the cheese into thick strips, like potatoes.

6. Place a slice of potatoes and cheese on each separate, thin piece of bacon. Wrap the roll. Do this with all the ingredients.

7. Place the bacon, cheese and potato rolls on a greased baking sheet. The disintegrating rolls can be connected with toothpicks, if necessary. Bake bacon rolls in an oven heated to 180 degrees. The baking time is 40 minutes.

8. Ruddy bacon rolls with potatoes and cheese are ready.

Bon Appetit!

1. Potatoes wrapped in bacon, fried in the oven.

Boil the sliced ​​potatoes for 10 minutes. Drain the water, dry the potatoes. Wrap in bacon and bake at 200 degrees for 30 minutes until crisp. Remember to turn over when half done.

Wrap the slices in bacon. Bake in oven for 8 minutes until crisp. Remember to turn over when the bacon rolls are half done.

1.5 tbsp. mix flour with 1.5 tsp. baking powder, 1.5 tsp. coarse salt and 1/4 tsp. black pepper. Stir in 2 tbsp. buttermilk or kefir and 4 chopped slices of fried bacon. Cut one large onion into rings, roll in flour, then dip in batter. Fry the rings for 3 minutes in vegetable oil heated to 190 degrees.

Prepare the batter in the same way as for the onion rings (recipe # 4). Dip the half-cooked bacon slices in flour, dip in batter. Fry for 4 minutes in oil heated to 185 degrees.

Mix 3/4 tbsp. corn flour, 1/3 tbsp. wheat flour, 1 tsp. baking powder and sugar, 1/4 tsp each. baking soda and coarse salt. Add 1/2 tbsp. buttermilk and 1 egg, toss. Add 5 sliced ​​cooked bacon and 2 chopped green onion feathers. Put pancakes from the resulting batter in a volume of one tablespoon in butter, heated to 175 degrees and fry for 4 minutes.

Mix 1/2 tbsp. crumbled blue cheese, 2 tbsp. l. curd cheese, 1 tbsp. l. milk and 3 chopped slices of cooked bacon. Stuff with the resulting mixture 450 gr. cherry tomato.

450 gr. Mix the young potatoes in the skins with olive oil, salt and pepper. Bake for 20 minutes at 230 degrees. Cut in half and remove 1/2 teaspoon each. pulp from each half, mash the pulp with 2 tbsp. l. (30 gr.) Butter, 2 tbsp. l. sour cream and 3 chopped slices of cooked bacon. Stuff the potatoes with the mixture, sprinkle with grated cheddar cheese and bake in the oven for another 5 minutes.

Hard boil 12 eggs, cut in half. Remove the yolks and mash them with 1/2 tbsp. mayonnaise, 1 tbsp. l. chopped pickled jalapeno peppers with a little brine, 1 tsp. dijon mustard and 1 tsp. smoked paprika. Add 4 slices of cooked bacon. Stuff the egg whites with this mixture.

Heat 1 can of canned white beans (pre-washed) in a skillet with 1/4 tbsp. water, 1 tsp. sage and 1 tsp. thyme, mash in mashed potatoes. Spread the mixture over the toasted baguette slices. Drizzle with olive oil and sprinkle with chopped cooked bacon and finely chopped cherry tomatoes.

Spread the fried baguette slices with ricotta cheese, sprinkle with bacon, cut into small pieces. Drizzle with a mixture of 2 tbsp. l. honey and 1 tsp. hot sauce.

Combine 1 chopped head of romaine lettuce with 2 tbsp. l. mayonnaise, 2 tbsp. l. wine vinegar and 1 tsp. Dijon mustard, pepper. Spoon the mixture over the toasted baguette slices and top with the chopped cooked bacon.

Cut 4 slices of bacon into 4 pieces. Fry until crispy, remove from pan, leaving 1 tbsp. l. melted fat. Add 1/4 tbsp each to the skillet. chopped dates and almonds, cook for 3 minutes. Lay out 1 tbsp. l. for every piece of bacon.

Fry six bacon slices, shredded in a skillet. Remove the bacon, leaving the fat in which to melt 2 tbsp. l. (30 gr.) Butter. Add 1/4 tbsp. flour and cook over medium heat, stirring constantly for 2 minutes. Add 1 tbsp. cream and beer, 1 tbsp. l. dijon mustard and 1/2 tsp. smoked paprika, continue simmering for 5 minutes. Add 2 tbsp. grated cheddar cheese, stir until melted. Toss with finely chopped bacon and green onions before serving. Serve the cheese sauce with chips, bread, or chopped vegetables.

Make a sauce with bacon, beer and cheese (as directed in recipe # 14). Heat 8 tbsp. corn chips in the oven at 200 degrees for 5 minutes. Top with cheese sauce, chopped pickled jalapenos, tomatoes, green onions and bacon.

Mix 1/2 cup each. mayonnaise and sour cream, 2 finely chopped plum tomatoes, 12 chopped slices of cooked bacon and 1/4 tbsp. chopped chives, pepper and refrigerate. Serve the dip with the romaine salad.

Fry six chopped bacon slices until crisp, remove from skillet, leaving 1 tbsp. l. fat. Add 3 chopped green onion feathers, 1 chopped bell pepper, sauté. Add 220 g to vegetables. cottage cheese and crab meat, 1/4 tbsp. cream, 1 tsp. Cajun seasoning, juice of 1 lemon and toasted bacon, toss. Transfer the sauce to an ovenproof dish, sprinkle with 1/4 cup. bread crumbs. Bake for 30 minutes at 200 degrees.

Fry twelve chopped bacon slices until crisp, remove from skillet, leaving 2 tbsp. l. fat. Add 2 large onions, cut into half rings and cook for 30 minutes, until caramelized. Add 1 tbsp. l. dry sherry, cool. Chop the onion and mix with the fried bacon, 1/2 tbsp each. mayonnaise, sour cream, finely chopped green onions and chopped parsley, a little Worcestershire sauce. Cool the sauce.

In a food processor, grind 3 tbsp. grated cheddar cheese and 1/2 tbsp. chopped canned hot peppers and mayonnaise. Toss with 8 slices of cooked bacon and 1/4 cup. chopped chives. Cool the spread.

Bake slices of pita bread or any other flat bread in the oven until crisp for 10 minutes at a temperature of 190 degrees. Spread with sour cream at least 30% fat, salt and pepper. Top with caramelized onions, chopped cooked bacon and chopped parsley.

450 gr. Roll out the pizza dough into a 1.2 cm thick rectangle, brush with olive oil and sprinkle with 1/2 tbsp each. grated cheddar and mozzarella cheeses, top with 8 chopped cooked bacon slices. Roll the dough into a roll, then roll it into a flat layer 1.2 cm thick. Cut into strips 1.2 cm wide, twist each strip into a spiral. Bake the cheese brush at 200 degrees for 18 minutes.

Fry six slices of bacon until almost crispy. Add 4 onions, cut into half rings, 1 tbsp. apple cider, 1/2 tbsp. apple cider vinegar, 1/4 cup brown sugar and 1 tsp. chopped thyme. Saute over low heat for 1 hour.

In a food processor, combine 12 slices of cooked bacon, 1 tbsp. grated fontina cheese, 3/4 tbsp. flour, 3 tbsp. l. (45 gr.) Butter and 1/2 tsp. black pepper. Mix until lumps are formed. Form a dough piece 30 cm long on parchment paper, wrap it in cling film and refrigerate. Cut into 1-inch pieces. Bake the cookies at 190 degrees for 20 minutes.

Mix 2 tbsp. flour, 2 tsp. baking powder and finely chopped chives, 1/2 tsp. coarse salt and 1/4 tsp. baking soda. 110 g cut cold butter into small pieces. Add oil to the flour mixture and toss with 4 slices of cooked bacon and 3/4 tbsp. buttermilk or kefir. Roll out the dough into a layer 1.2 cm thick, sprinkle with flour. Cut 2.5 cm circles out of the dough. Bake for 16 minutes at 190 degrees.

Mix 1 tbsp. wheat and corn flour, 2 tsp. baking powder, 1/2 tsp. coarse salt, 4 slices cooked bacon, and 2 chopped sage leaves. Beat in 1 egg, 1 tbsp. milk and 1/4 tbsp. vegetable oil. Place the dough in a muffin tin for 24 pieces. Bake for 15 minutes at 190 degrees.

Prepare the batter as for the Bacon Muffins (Recipe # 25). Cut eight sausages into 4 parts, pin on skewers and dip in the dough. Fry the corn dogs for 3 minutes in vegetable oil heated to 190 degrees.

Mix 1/2 cup each. bread crumbs and finely grated Parmesan cheese, 4 slices of cooked bacon, 2 tbsp. l. chopped parsley and 1 tbsp. l. dijon mustard. Stuff 24 champignon mushrooms with caps still unopened, drizzle with olive oil. Bake for 15 minutes at 190 degrees.

330 g Mix ground beef with paprika. Form 12 small patties, each wrapped in 1/2 slice of bacon. Fry in a skillet over medium heat for 5 minutes on each side. Serve on small buns.

Mix 450 gr. ground beef, 8 slices bacon, 4 slices smoked ham, 1/2 tbsp. bread crumbs, 1/4 tbsp each a spicy snack of vegetables (vegetable relish) and grated onions and 1 egg. Form meatballs about 3.5 cm each. Bake for 25 minutes at 240 degrees.

900 gr. salt and pepper the chicken wings, roll in flour. Fry for 20 minutes in vegetable oil heated to 175 degrees. Add 1/4 tbsp each. pineapple jam, honey and buffalo hot sauce, toss. Sprinkle with chopped cooked bacon on top.

In a heatproof skillet, fry 4 slices of bacon, remove the bacon, leaving the fat in the skillet. In this fat, melt 2 tbsp. l. (30 gr.) Butter. Add 450 gr. Scampi shrimp (greenish king prawns), shelled, notched on the back and 3 cloves of garlic, chopped into slices, cook for 2 minutes. Add 1/4 tbsp. white wine, cook for 3 minutes. Top with bacon, 1/2 tbsp. bread crumbs and a little chopped parsley. Grill until golden brown.

Mix 220 gr. crab meat, 8 slices of cooked bacon, 1/2 tbsp. bread crumbs, 1 egg, 2 tbsp. l. mayonnaise and 1 tbsp. l. mustard. Form into small patties, fry in a greased skillet, 3 minutes on each side. Serve with tartar sauce.

Fry three slices of bacon until crisp, add 1/2 tbsp. bread crumbs and 2 tbsp. l. (30 grams) butter, chopped parsley and chopped green onions. Spoon the mixture over the half of the young clam shells. Bake for 8 minutes at 230 degrees.

220 gr. marinate boneless and skinless chicken thighs (cut into pieces) for 1 hour in 2 tbsp. l. balsamic vinegar and 2 tbsp. l. honey. Wrap the chicken meat in bacon, chop it on skewers. Brush with marinade. Bake the kebabs for 40 minutes at 200 degrees.

Spread the celery with peanut butter, sprinkle with chopped prepared bacon and raisins.

Place Taleggio or brie cheese, sour cream and chopped ready-made bacon on the pear wedges, sprinkle with honey.

Mix 2 tbsp. l. apricot jam with 1 tsp. chopped pickled jalapeno peppers. Top the toast with slices of toasted smoked ham, brie cheese, and apricot sauce.

Spread the baguette slices with mustard, half the slices with grated cheddar cheese and cooked sliced ​​bacon, cover with the remaining slices. Toast the sandwiches on both sides in a heated skillet with butter until golden brown.

Fry six slices of bacon in a 25 cm non-stick ovenproof pan, remove the bacon and leave the fat in the pan. Add 2 thinly sliced ​​peeled potatoes and 1 small onion, cut into half rings to the pan and cook for 10 minutes. Add 8 beaten eggs and toasted bacon. Bake for 15 minutes at 190 degrees. Serve before serving.

Fry eight slices of bacon until crisp, remove from the pan, leaving the fat in it. Add 220 gr. chopped shiitake mushrooms, cook for 2 minutes. Add 1 tbsp. chopped Chinese water walnut tubers and 1/2 tbsp. chopped carrots, cook for 5 minutes. Add 1/4 tbsp. Hoisin sauce and toasted bacon. Serve in lettuce leaves.

Wrap four peeled asparagus stalks in bacon. Bake in the oven for 30 minutes at 190 degrees.

Combine 1 each grated zucchini or courgette and carrots, 3 finely chopped slices of cooked bacon, 2 feathers of chopped green onions, 1 egg, 2 tbsp. l. flour and 1/2 tsp. coarse salt. Form into small patties. Fry for 3 minutes on each side in a heated skillet, greased with vegetable oil.

Mix 1.5 tbsp. ready-made pumpkin puree, 1/2 tbsp. mascarpone cheese and 2 tbsp. l. wedge syrup and chopped chives, season with salt and pepper. Fill 36 small shortcrust dough tartlets or filo dough sheets in a muffin pan with the filling. Put chopped ready-made bacon on top, bake the tartlets for 5 minutes at 175 degrees.

Fry three slices of bacon until golden brown, remove from the pan. Toss the melted fat with 1 bunch of torn kale kale. Bake the cabbage in the oven for 10 minutes at 200 degrees. Toss the leaves with bacon.

220 gr. sauté the ground beef with 10 slices of bacon and 1 chopped onion for 8 minutes, until golden brown. Add 3 tbsp. l. tomato paste and cook, stirring for 3 minutes. Add 1/4 tbsp. raisins. Place 10 round pieces of unleavened empanada pie dough in the center, 1 tablespoon each of the filling. Fold in half, press the edges with a fork. Bake for 20 minutes at 200 degrees.

Mix 220 g cream cheese, 1 tbsp. grated cheddar cheese, 8 finely chopped slices of cooked bacon, 1 tbsp. l. Dijon mustard, zest and juice of 1/2 lemon. Form balls from the resulting mixture, cool them. Then roll the chives and bacon in chopped onions.

Make Bacon Cheese Balls (Recipe # 46). Place on endive leaves, sprinkle with chopped chives and cooked bacon.

Mash 4 avocados and mix with 8 1/4 cup cooked bacon, finely chopped. chopped red onion and pickled jalapeno peppers with a little brine and juice of 1 lime. Season the sauce with salt to taste.

Cut four slices of bacon in half and fry until golden brown, remove from the pan, leaving the fat in it. In this fat, melt 2 tbsp. l. (30 gr.) Butter. Add 1 chopped leek and 1 peeled and chopped red-skinned potatoes. Cook for 5 minutes. Add 2 tbsp. chicken broth and 1 tbsp. cream. Simmer for 15 minutes, then mashed. Serve the puree soup in low glasses with dill and toasted bacon.

Melt 4 tbsp in a saucepan. l. (60 gr.) Butter. Add 1/3 tbsp. flour and stir until smooth, then add 1.5 tbsp. whole milk. Cook, stirring occasionally, for 5 minutes. Add 8 slices cooked bacon, 1/2 tbsp. grated Manchego cheese, 1 chopped chives and a pinch of salt and nutmeg, chill. Form the mixture into 5 cm long cubes. Dip them in flour, dip in beaten eggs, then roll in breadcrumbs. Deep-fry the croquettes for 3 minutes in vegetable oil at 180 degrees.

Denis Kvasov

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There are various recipes for stuffed uncooked smoked bacon, which are delicious in their own way and will suit any taste preference. In this article, we'll look at popular roll recipes.

Cheese is quite often added to various dishes, since it is he who gives the piquant taste. You should definitely try it.

Smoked flavor and pleasant aroma of the dish pleases even the most fastidious guest. To prepare this snack, you need to buy the following products:

• chicken fillet (3-4 pcs.);
• bacon, cut into thin slices (200 g);
• smoked cheese (100 g);
• soy sauce (100 ml);
• cloves (3-4 pcs.);
• peppercorns (9 pcs.);
• ketchup (50 ml).

Having prepared all the ingredients on the table, proceed to cooking the dish:

1. Cut the chicken breast like into chops and beat with a hammer.
2. Spread out the bacon strips. Try to keep each slice on top of the other. That is, there should be no empty space.
3. Place the fillet on top, and on it the cheese, cut into thick slices.
4. Make neat rolls and place on a baking sheet.

Finish by making a sauce with the remaining ingredients (cloves, peppers, soy sauce, and ketchup) and pour over the meat. Bake in an oven preheated to 200 degrees. After 30 minutes, you can put the rolls on the plates. Bon Appetit!

Do you like to experiment in the kitchen? Prepare. The dish is very satisfying and easy to prepare.

Raw smoked bacon rolls stuffed with mushrooms and cheese

For cooking, you will need to stock up on the following ingredients:

• uncooked smoked bacon (half a kilo);
• fresh champignons (250 g) - you can use any other mushrooms you want;
• onions (1 head);
• hard cheese (150 g);
• mayonnaise;
• salt and pepper to taste.

Do you like fish? Then surprise your family and. It is a little more difficult to prepare than with bacon, but the seafood roll will make the dish extremely tasty and savory.

To make rolls, prepare all the food and proceed to the next cooking step:

1. Cut mushrooms, onions into small cubes and fry in sunflower oil. Season with salt and pepper when ready.
2. While the filling is cooling, grate the cheese on a coarse grater.
3. Combine all prepared foods in a deep bowl and season with mayonnaise.
4. Season each strip of bacon with salt and pepper, put the resulting filling on it and wrap it in a roll.

Healthy! Is the meatloaf beginning to disintegrate? Just tie the string around it.

Grease the stuffed roll with the remaining mayonnaise and place on a baking sheet covered with foil (it is advisable to grease the sheet with vegetable oil so that the bacon does not stick).

The dish is prepared in an oven preheated to 200 degrees for 30-40 minutes. Serve the vegetable cut rolls after the time has passed.

Interesting to know! Smoked bacon makes a great snack, too. Just grate the cheese, mix it with chopped garlic, herbs and mayonnaise. Put the resulting filling on a strip of bacon, wrap it in a roll and start tasting.

Tired of the typical sandwiches as an appetizer? Then try to cook cheese and bacon rolls recipe, which will not take much of your time. In order not to spoil their taste, choose, if possible, natural cheese. Ideally, it should have three main ingredients: milk, enzymes, and salt. Natural cheese cannot have a bright yellow color. There are dyes in this cheese. Quality hard cheese has a milky color. You can also determine the excess additives in the product as follows: if during the chewing process the cheese binds to the teeth, starch is added to it. Now let's take a closer look directly rolls with cheese recipe with photo.

Cheese rolls with bacon ingredients

Cheese rolls preparation method

Another of the variations in the preparation of this dish can be ham and cheese rolls recipe, who is able to help out when you need a quick and satisfying snack! Bon Appetit!