CHEESY BACON TWISTS RECIPE BY TASTY
Here's what you need: puff pastry, egg, paprika, cheddar cheese, rashers streaky bacons, brown sugar, fresh rosemary
Provided by Dhruv Vohra
Categories Snacks
Yield 10 twists
Number Of Ingredients 7
Steps:
- Roll out the pastry and brush with the beaten egg.
- Sprinkle on the paprika and cheese evenly, then sprinkle flour on a rolling pin and flatten down.
- Cut into ½ inch (1 ¼ cm) wide strips, then fold in half and pinch the ends together. Gently twist pastry.
- Wrap bacon around the twists.
- Sprinkle on brown sugar and minced rosemary.
- Bake at 350°F (190°C) for 45-50 minutes, turning halfway through to make sure they are golden brown all over.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 11 grams, Fat 20 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
PEPPERED-BACON TWISTS
Brown sugar and black pepper bring the sweet and sassy to these tasty bacon-wrapped breadsticks. See how to get them ready to serve in just 23 minutes!
Provided by My Food and Family
Categories Meal Recipes
Time 23m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Mix sugar and pepper in shallow dish.
- Unroll dough; separate into 12 strips. Top each strip with bacon slice. Dip in sugar mixture, turning to evenly coat both sides of each. Twist strips slightly; place on baking sheet sprayed with cooking spray.
- Bake 11 to 13 min. or until lightly browned.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 6 g, Protein 4 g
SPICED BACON TWISTS
Steps:
- Preheat oven to 350°. Combine first five ingredients; rub over bacon on both sides. Twist bacon; place on a rack in a 15x10x1-in. baking pan., Bake 25-30 minutes or until firm; bake longer if desired.
Nutrition Facts : Calories 75 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 5g protein.
TWISTED BACON
This technique is fun to get the kids involved. This gives the bacon a slightly different texture, crisp yet chewy. For a little added smokiness and heat do try this method with Recipe #107440. Easy clean up!!!!!! ;)
Provided by Rita1652
Categories Breakfast
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Lay bacon on pan covered with foil; sprinkle generously with black pepper and brown sugar; twist each strip and lay in rows on foil.
- Bake 10 minutes; drain fat from pan; bake 5 more minutes if needed or until bacon is as crisp as you like.
- Place on a paper towel to remove grease.
- Watch it disappear.
Nutrition Facts : Calories 346.2, Fat 34, SaturatedFat 11.3, Cholesterol 51.4, Sodium 629.7, Carbohydrate 0.5, Protein 8.8
SMYE'S LIGHTLY PEPPERED BACON
Bacon, what's not to love? How about the incredibly high salt content, cost, inconsistent flavor, and oft-questionable quality of the meat prior to the cure? Well folks, here's the solution, home-cured, home-smoked bacon from scratch. It's absolutely incredible and less than 1/3 the cost of storebought.
Provided by Smye Sarrel
Categories Meat and Poultry Recipes Pork
Time P1DT3h15m
Yield 40
Number Of Ingredients 11
Steps:
- Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
- Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
- Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
- Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
- Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 3.4 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 0.5 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1213.2 mg, Sugar 2.2 g
CARAMELIZED BACON TWISTS
A friend gave me this recipe to use at a bridal shower brunch, and the sweet chewy bacon strips were a big hit. Lining the pan with foil before baking helps cut down on cleanup. -Jane Paschke, University Park, Florida
Provided by Taste of Home
Time 30m
Yield about 3 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. pan with foil., In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
SPICED BACON TWISTS
The Tuck U Inn at Glick Mansion in Atchison, Kansas serves this for breakfast. People just rave about the caramel, candy coating combination on the bacon!
Provided by Wynne
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease.
- In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper. Press each slice of bacon into the mixture until coated. Twist each strip a few times and place on the prepared baking rack.
- Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.
Nutrition Facts : Calories 219 calories, Carbohydrate 28 g, Cholesterol 20.5 mg, Fat 8.7 g, Fiber 0.2 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 438.1 mg, Sugar 26.7 g
BLACK PEPPER BACON RECIPE
Cure and season your own bacon from pork belly
Provided by Bacon Today
Number Of Ingredients 9
Steps:
- Mix the salt, brown sugar, black pepper, bay leaf, onion, garlic, and thyme together and place in a large flat plastic container with a cover.
- Taste and adjust the seasoning before you add the Pink Curing Salt.
- Add the Pink Curing Salt and mix well.
- Add the pork belly to the container and spread the cure mix over the entire pork belly, being sure to press the mix into all the cracks and crevices of the belly.
- Cover and refrigerate for 10 days, turning the pork belly after 5 days.
- After day 10, remove the pork from the container and rinse with cold water; removing as much of the cure mix as possible.
- Discard the mix left in the container.
- Pat the pork belly dry, place on a wire rack in a sheet pan, and refrigerate, uncovered, for 24 hours to form a pellicle, or sticky skin.
- Preheat your grill or smoker to 300° F using a fire made of hickory wood and charcoal.
- Smoke the cured pork belly for 1 1/2 hours per pound at 200° to 215° F, or until the internal temperature reaches 155° F.
- Remove and let the bacon rest at room temperature for 30 minutes.
- Refrigerate the bacon before slicing to make it easier to cut.
- Fry the bacon slices in a hot cast-iron skillet over medium heat for 5 minutes on each side, or until crisp.
PUFF PASTRY BACON TWISTS
Provided by Martha
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Lay the two sheets of puff pastry on your cutting board with the long end running left to right and brush lightly with the beaten egg.
- Sprinkle one tablespoon of minced jalapeño over each sheet.
- Divide the shredded cheese between each sheet covering the surface right to the edges.
- Take the palm of your hand and press the cheese into the pastry so it holds in place.
- Take the back side of the dough and fold over to meet the edge closest to you and pinch that seam closed. Pat the top so the top and bottom adhere to each other.
- Take a sharp knife or pizza cutter and cut in half front to back. Then cut each half in half then each quarter in thirds. You will have 12 folded half inch strips.
- Repeat for second sheet.
- Line two sheet pans with foil then place a baking rack in each. Spray the racks with kitchen pan spray.
- Twist each piece two full turns and set back on your board.
- Take each piece of bacon and cut it in half the long way so you have two longs strips. Do this for all 12 pieces so you have 24 long strips.
- Now take each pastry twist and wrap each with a strip of bacon and again place back on your board.
- In a small bowl, mix brown sugar, coriander and cumin and stir to combine then pour out onto a plate or platter.
- Roll each bacon wrapped pastry in the brown sugar mixture and place 12 on each racked sheet pan.
- Bake for 25 minutes, rotate pan and bake for another 25 minutes.
- Ovens vary so start checking for doneness at 40 and 45 minutes - ours took exactly 50 minutes.
- Cool on the rack and serve.
CHEESY BACON TWISTS
a sweet & savory nibble for the festive season
Provided by Let's Talk Mommy
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Use a deep pan, lined with foil, and a wire rack insert on top
- Grease wire rack well with cooking spray
- In a pie dish, mix brown sugar, rosemary, salt and pepper -set aside
- On a cutting board, place your three puff pastry sheets down. I bought pre-made fresh puff pastry that came in little 5x6ish squares.
- Beat your egg in a little saucer and with a brush, coat the top of your three puff pastry sheets
- Sprinkle your grated cheese of choice, on top and lightly press your cheese into the puff pastry with your hand. (not too hard, just enough to stick)
- Using a pizza cutter, cut 1/2 inch strips
- Cut your streaky bacon down the middle with scissors
- Lay one strip of bacon on top of one strip of your cheesy puff pastry, twist gently
- Roll your twist in your brown sugar coating, make sure it's completely covered
- Set on top of wire rack inside your pan
- Repeat until all twists are coated
- Bake for 20-30 minutes (oven times vary, make sure it doesn't burn)
CHEESY PEPPER & BACON BAKE
A simple tasty pasta bake - perfect for a midweek meal if you're in a hurry
Provided by coby-rocks
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 190C/gas 5. Cook pasta as per instructions and drain.
- Melt butter in saucepan and cook peppers, onion and bacon for 4-5 mins. Add tomatoes and cook for further 1 min.
- Mix in pasta and season well. Mix in 2/3 of cheese. Place in an oven proof dish and cover.
- Cook in oven for 20 mins. Sprinkle with rest of cheese and cook for 5 more mins with cover off until cheese has melted.
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- Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours.
- Remove pork belly from bag and wash as much cure off as possible under cold running water. Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper.
- Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
- Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months.
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