Try this Cheesy Bacon Bombs recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (907g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cube up the cheese, and cut each biscuit into fourths. Place one piece of cheese inside a biscuit quarter and roll it up in there, nice and tight.
- Wrap each rolled Bomb in a slice of bacon, and secure it with a skewer or toothpick.
- In a med/large pot, heat up approx. 2? of oil to 350 degrees and fry them up in small batches (maybe two or three at a time so the oil temperature doesn't drop.
- Drain them on some paper towel, but serve them up good and warm.
Overcrowding the frying pot causes oil temperature to plummet below 350 degrees, resulting in greasy dough instead of a crisp crust. Maintain adequate thermal mass by frying only two or three portions simultaneously in two inches of canola oil. Raw bacon requires complete enclosure by the biscuit dough to prevent direct contact with hot oil, which causes excessive splatter and bitter charring. Secure each wrapped unit thoroughly with wooden toothpicks before immersion. Freezing unbaked assemblies works well if transferred to an airtight container for up to two weeks. Thaw frozen portions completely in the refrigerator overnight prior to frying, because dropping frozen dough directly into hot fat creates a dangerous moisture barrier rupture. Alternatively, substitute cheddar or provolone for mozzarella, keeping cube dimensions strictly at one inch to ensure complete melting within the frying window. Drain finished batches on heavy paper towels for precisely two minutes to remove surface oil without cooling the melted interior cheese.
