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Bacon Cheeseburger Bombs Recipe

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This recipe for Bacon Cheeseburger Bombs is from Hollywood's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can Pillsbury Grands Flaky Layers refrigerated original or buttermilk biscuits
1 lb lean (at least 80%) ground beef, chicken or turkey, cooked (or 16 frozen (thawed) cooked meatballs of your choice)
1 tab onion powder
1 tab of garlic powder
1 tab italian seasoning
1 tab of cajun seasoning
16 slices or cube of pepper jack cheese
1 egg
16 slices bacon
Long toothpicks or skewers
Canola oil for frying
Directions:
Directions:
Step 1
Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter. add egg and seasonings to meat, form meatballs and brown meat accordingly

Step 2
In center of each biscuit round, place a meatball and fold cheese slice in fours and lay on top of meatball. Wrap dough to completely enclose meat and cheese; pinch seams to seal.

Step 3
For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.

Step 4
For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
45 mins

 

 

 

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