A few simple ingredients plus a bit of oven time and you’ve got fantastic Bacon and Cheese Twists that are perfect for Breakfast or Brunch! Serve them along side scrambled eggs or cooked sausage with ketchup or BBQ sauce for dipping!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are 100% mine.
I love watching the cooking shows in the mornings.
J and I have a routine every morning (which is shocking since I’ve never been able to stick to a routine in entire life), but our routine involves things like a certain morning song, morning snuggles, outfit changes, breakfast and cooking shows.
Sometimes it’s the Food Network, sometimes I’m watching cooking shows on the Roku and sometimes I pull up YouTube on the living room TV and we learn a little something about different cooking techniques.
These Bacon and Cheese Twists are the result of one of those early morning cooking show adventures and I love them so much. They’re the perfect little brunch or breakfast treat, easy to make plus they’re perfect for eating with one hand…
…which is normally how I’m eating breakfast with a little baby bear attached to my hip haha.
I learned how to make these from watching Brunch at Bobby’s. Oh how I love learning from the masters on the Food Network! Most of y’all that have been reading the blog for a long time know that I started this blog because I was teaching myself to cook by watching the Food Network.
11 years later and I’m still learning from cooking shows.
But onto the Bacon and Cheese Twists!
You’re just going to need the following:
- Puff Pastry
- Bacon
- Shredded Cheese
- 1 egg
- sesame seeds
I know you’re probably looking at that list and then looking at the photos and thinking, “where is the cheese??”
It’s there! I shredded it up, rolled out the puff pastry, sprinkled on the cheese, folded the dough in half and then rolled it again.
So the cheese baked inside of the puff pastry.
I rolled my dough out a lot flatter than Bobby Flay did when he made his. His puffed up a lot and I wanted mine to be more of a crisp bite, so I rolled out my dough flatter and cut it a bit thinner.
I think that when he added his cheese that he didn’t re roll the dough, but his looks great too, so try both ways! I mean obviously he knows what he’s doing haha, he is an Iron Chef after-all.
So after you wrap your cheese puff pastry around your bacon, brush it with a little egg wash and then sprinkle on some sesame seeds!
Bake in a preheat oven and after 3o minutes or so, you’ll have some awesome, dip-able Bacon and Cheese Twists!
I love to dip mine in BBQ sauce or ketchup.
Thomas loved them plain.
Bobby Flay dips his in soft boiled egg!
I’m pretty sure that all three ways are perfection!
Also, before I go, I wanted to share these with y’all too!
Little Bacon and Cheese Twist Roses! haha
I had some of the dough and bacon left over the other morning when I was making a batch of these Bacon and Cheese Twists and I was just playing around with some ideas.
I made these Bacon and Cheese Twist Roses the same way, just instead of laying them flat on a tray to bake, I rolled them up and put them inside of a muffin tin!
Brunch Week Sponsor Items Used in this Recipe:
- Cabot Cheese – Cabot’s White Oak Cheddar & Cabot’s Alpine Cheddar
Bacon and Cheese Twists
Bacon and Cheese Twists
A few simple ingredients plus a bit of oven time and you've got fantastic Bacon and Cheese Twists that are perfect for Breakfast or Brunch! Serve them along side scrambled eggs or cooked sausage with ketchup or BBQ sauce for dipping!
- Prep Time: 15m
- Cook Time: 30m
- Total Time: 42m
- Yield: 10 twists
Ingredients
- 1 sheet frozen puff pastry, thawed but cold
- 2 cups grated Cabot Farmhouse Reserve Cheddar Cheese OR sharp white Cheddar Cheese
- 10 strips bacon
- Sesame seeds
- BBQ Sauce or Ketchup for dipping
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 375.
- Beat 1 egg and 1 tablespoon water in a small bowl. Sit aside.
- Lightly flour a flat working surface and roll out the puff pastry dough just a little bit larger that what it already is.
- With the short size closest to you, cover half of the puff pastry with the grated cheese.
- Fold the puff pastry over the cheese and flatten it.
- Take the rolling pin and roll the pastry flat.
- Cut 10 long strips from cheese packed pastry. Each strip should be around an inch.
- Wrap and twist a strip of pastry around a piece of uncooked bacon. Repeat with all sliced of pastry and bacon
- Lay on a parchment lined baking sheet. (You might want to use one with a rim since the bacon will release grease and you don\'t want that in your oven\'s floor)
- Brush bacon and pastry with egg wash.
- Sprinkle with sesame seeds.
- Bake 30 minutes or until bacon is cooked to your liking and puff pastry is crisp!
- Remove from oven and tray.
- Serve warm or at room temperature with BBQ sauce or ketchup for dipping.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
Hazelnut Milk Punch from Culinary Adventures with Camilla
Irish Coffee from My Catholic Kitchen
Strawberry Frosé from Love and Confections
BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen
Cauliflower Waffles from Caroline’s Cooking
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table
Farmers Casserole from A Day in the Life on the Farm
Ham & Artichoke Strata from The Chef Next Door
Caramel Apple Dutch Baby from The Bitter Side of Sweet
Carrot Cake Muffins from A Kitchen Hoor’s Adventures
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us
Coconut Raspberry Skillet Pancake from Books n’ Cooks
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman
Nutella Cinnamon Rolls from Pass the Sushi
Snickerdoodle Pancakes from Mildly Meandering
Toasted Coconut Granola from Cooking With Carlee
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks
Corned Beef Hash Benedict from Sweet Beginnings
Mini Breakfast Pot Pies from Forking Up
Pickled Asparagus from Shockingly Delicious
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.
Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.
Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.
Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
I love brunching with my boyfriend. We love eating chilaquiles!
I personally love the roses you made adapting the original recipe. What a great presentation.
Thank you!
Thank you so much
Love this idea for entertaining guests! Can’t wait to try it