Salty & Sweet Bacon Wrap Appetizers.

This Bacon Wrap recipe includes bacon and cheese. If you need to know more than that we probably shouldn’t be friends. It’s a salty bacon appetizer. With cheese. What crazy person wouldn’t love that??

Crispy bacon wraps mounded on an ironstone plate set on barnboard.

Skip right to the recipe.

If you were to tell someone the ingredients to the famed bacon wraps that make the rounds every Christmas in my family you probably wouldn’t be met with groans of desire or exclamations of delight.

Instead, after declaring these tasty little treats are made with bacon, sweetened condensed milk, Worcestershire sauce and dijon mustard, the best you could expect is for one out of 10 people to just pretend vomit, as opposed to actually vomit.

Of course this means you can never tell anyone what these are made of until after they’ve tried them.  Kind of like beef marrow.  Just spread it on toast and feed it to someone.  Then after they’ve scarfed it down and licked their fingers clean, declare “HAH!  YOU FOOL!  THAT WAS THE MARROW OUT OF THE MIDDLE OF A BEEF BONE!  GROSS, GROSS MARROW!  HAH!  But it’s good isn’t it? Omg.  Why would you throw up like that? That’s very rude.

So that’s fact #1 about Bacon Wraps.  The ingredients sound horrifying.

Fact #2 about bacon wraps is once anyone tries them, they will ask for the recipe.  

These are not for the food snob.  These are not for those who only eat healthy.  These are for people who are FUN!

Bacon Wrap Appetizers

Bacon wrap ingredients on marble counter; bacon, worcestershire sauce, dijon, cheese, sweetened condensed milk, bread.

Just look at those ingredients. I mean, they makes no sense at all.

 

Sweetened condensed milk being poured out of blue and white can into a glass bowl with dijon and Worcestershire sauce.

Condensed milk, Worcestershire sauce, and mustard???

 

A stack of soft white bread with the crusts being cut off with a wood handled serrated knife.

The bread make sense. Everyone likes bread.

 

Marble rolling pin being used to flatten white bread, on a marble countertop.

You roll the bread out as flat as you can.  If you have a heavy marble rolling pin, now’s the time to take it out.

How to assemble Bacon Wraps

Step by step photos of the assembly of bacon wrap appetizers.

 

You lay 3 strips of bacon side by side (each piece has previously been cut in half), lay the flattened bread on top, cover with a heaping tablespoon of condensed milk mixture and a sprinkling of cheese. Roll ‘er up and your bacon wraps are ready to cook.  


TIP: It’s fastest if you do these bacon wraps in an assembly line style.  Lay out all your bacon, then bread, sauce, cheese, then roll.


Before baking them, you have to secure them with toothpicks because they puff up and toast and get GLORIOUSLY greasy and gooey. Which makes them kind of want to explode if you don’t have them secured with a toothpick.

 

Rows of uncooked bacon wraps on cookie racks set on well used baking sheet.

 

Place them on a rack over a cookie sheet & bake until irresistible.

 

Cooked bacon wraps, oozing with cheese just out of the oven.

You can cut these into pieces if you want but they just break apart very easily. Or, I mean, why cut them into pieces at all. Basically they’re bite sized even if you don’t cut them into 3. Basically.

 

Cooked bacon wraps with toothpicks on an ironstone plate with a cookie cooling rack in the background.

These are my families favourite Christmas appetizers. Salty, crispy, gooey and slightly sweet. 

 

Crispy, salty bacon appetizers fresh out of the oven displayed on ironstone platter.

 

Bacon Wraps

You'd never think this mix of ingredients would make SUCH a delicious appetizer but it does.  I've never met anyone who doesn't love a bacon wrap.
5 from 5 votes
Print Pin Rate
Course: Appetizer
Cuisine: Yummy
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 20 people
Calories: 319kcal

Ingredients

  • pounds bacon each piece sliced in half
  • 20 slices white bread crusts cut off
  • 1/4 cup dijon mustard
  • 1 can sweetened condensed milk
  • 2 cups cheddar cheese old, shredded
  • 1 tsp. Worcestershire sauce.

Instructions

  • Preheat oven to 375.
  • Mix together condensed milk, Worcestershire sauce, and dijon mustard.
  • Flatten bread with rolling pin.
  • Lay 3 strips of bacon side by side.
  • Lay single piece of bread on top.
  • Smear with a large tablespoon of condensed milk mixture.
  • Top with a fingerful of shredded cheese.
  • Roll up tightly.
  • Secure each bacon piece with a toothpick.
  • Lay bacon wraps on a rack over a tin foil lined cookie sheet to catch drips.  Also line the bottom rack of your oven.
  • Bake until bacon is cooked to your liking (approximately 45 minutes - 1 hour)

Video

Nutrition

Serving: 3pieces | Calories: 319kcal | Carbohydrates: 24g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 481mg | Potassium: 187mg | Fiber: 1g | Sugar: 12g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 1mg

QUESTIONS/ANSWERS

  • Can these be frozen?  You bet!  If you have any left over.
  • Can you cook these ahead of time?  Yes indeed.  Just reheat them in a blazing hot (500) oven for a couple of minutes.  Don’t use the microwave to heat them up. They’ll go weird and chewy.
  • What if I don’t like bacon? Can I use something else? What??!!  NO.  Who ARE you??!
  • Where are the jalapeños in these bacon wraps?  That’s a different kind of bacon wrapped delight. You can see my recipe for Jalapeño poppers here.

Enjoy.

 

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Crispy, smoky bacon wrapped around bread, cheese and other gooey, good stuff. The most delicious holiday appetizer ever.

128 Comments

  1. Leslie says:

    I’d eat that.

  2. Debbie Neal says:

    OMG! Well they tasted great, I just wonder how long that can had been on the shelf!
    I crack myself up! Make Do Ladies! We can have a party with almost anything!

  3. Debbie Neal says:

    I thought they were pretty good. The friends scarfed them up! I had a few left which will go to my daughters party tomorrow night!
    I was concerned when I opened the can of SC milk and it was kind of solid looking. I was expecting more of a liquid
    It all worked out though! Thanks for a new twist on my bacon breadsticks!

  4. Debbie Neal says:

    OK
    I made them this afternoon for our girls present exchange! I did not however read all the way through the directions!
    Half of them were bread side out and then when I realized that they should be bacon side out, I switched it! But, I took both versions to the party, and you know what? They liked them both.
    Go figure!

    Go Bacon!

    • Karen says:

      Oh no, lol! Well at least they worked out anyway. I can’t believe how quickly you made them! How did you like them? ~ karen!

  5. Mindy says:

    Who comes up with this shit? Seriously! They were either really stoned, or insane. And I am TOTALLY trying the recipe.

  6. Jasmine says:

    Sounds disgusting, and can’t wait to try it. If you want something even easier then get the little potatoes (or cut big ones into golf ball sizes) toss them in oil and seasonings (if you want to be fancy, you don’t even need to do that) and wrap a half a piece of bacon and roast tip done. Dip in full fat sour cream. Yum. Bacon is so fun, isn’t it?

  7. Shauna says:

    I’m so making these for my New Year’s Eve party. It’s super duper fancy as I’m sure you can guess.

  8. Marion says:

    sounds delicious!!!

  9. sera says:

    These do sound pretty disgusting, but I may have to go for it anyway. Recently I went to a party and was served that velveeta and salsa dip with tortilla chips. I don’t think I had ever had it before. My husband and I devoured nearly the whole bowl. It was so disgustingly good that we both got a craving for it two weeks later and ended up devouring an entire jar of the tostitos cheese dip, with a side of vegan chili. I was fine, but my husband isn’t sure he can ever eat it again. Not that I should ever eat it again.

  10. marilyn says:

    had ’em , love ’em, makin ’em..

  11. Heather says:

    How could these not be excellent? They have my two favourite food groups Bacon and Sweetened Condensed Milk. Thanks Karen, I will make these tomorrow.

  12. Sharon says:

    You forgot to mention how goopy they are to make – but that is half the fun – your pictures make the creation look very neat – maybe it is just me – have had the recipe for years from you sister – love it !

  13. Nancy Blue Moon says:

    My heart Dr. is not going to like this..But I’m pretty sure a few of them will not kill me..maybe..but I’m willing to take my chances..My son is a bacon & a cheese addict so I don’t have to worry about the rest of them..also he likes Canadian Bacon which just seems to be little slices of ham to me..Is it OK to cut this in half to make less?

  14. NikiDee says:

    Just when I thought you couldn’t out do the Antojitos recipe ~ you bring us Bacon Wraps! Oh. My. Gawd. I would make these this second if I weren’t the only one home. Otherwise, all I could do is tell my family how good they were…after I wake from my bacon wrap coma.

  15. BGrigg says:

    I’ve had these. They are simply decadent. If you want stupidly over the top deliciousness, add maple syrup to the condensed milk. A spicier variant replaces cheddar with jalapeno Monterey jack cheese. Breaking them into smaller pieces sounds like something someone willing to share would do. I don’t. They’re MINE!

  16. PoMoMom says:

    American cheese Carol? What is that anyway? Cheddar? Cheese wiz? Those plastic squares? I’m never sure when I see it in a recipe. -however I love Canadian bacon! De Dutch serves it and it’s fabulous!

  17. Thera says:

    It looks good, but I am kinda scared of trying it LOL!

  18. Cathy says:

    Well I’m torn between wanting to try these or not. Given my addictive gene goes into overdrive when it comes to certain foods, I hesitate.
    Then again, I could make some and feed some of the the walking Xrays I work with….

  19. Ev says:

    Well, I’m guessing they are better than “goat shit and scabs”! Did you offer these to the Canadian Living people? I will have to try these on my unsuspecting family. “Crispy bacon” and all. Thanks Karen!

  20. Mary Werner says:

    Reminds me of a song we used to sing as kids:
    Great, green gobs of greasy grimy, gopher guts, mutilated, monkey meat, petrified, porpoise pus, AND me without my spoon!

  21. Debbie Neal says:

    I am making these this afternoon for my girlfriends present /wine party! They sound amazing. I also make one that uses Pepperidge Farm breadsticks (if you can find them) and you wrap a slice of the better thin sliced bacon around like a barber pole and bake them until the bacon is cooked and then roll in Parmesan cheese! Delish!

  22. Amber says:

    I can’t believe you rejected the Bacon and Bourbon Hot Chocolate in favour of this. I’m terribly disappointed. I’ll have to eat lots of bacon to feel better.

  23. Suanne says:

    Sounds very interesting. Will definately be trying these at our Christmas gathering. Thanks Karen!

  24. Tisha says:

    I’m intrigued *and* grossed out so I think I need to try these

  25. jainegayer says:

    OMG!!! I must make these for my son, the bacon freak!
    And he married a vegetarian last August. Where did I go wrong?

  26. Kyle says:

    Sounds disgusting. Let’s get started.

  27. Su says:

    Happy appy season! love it…. now I need to make these thingys….

  28. Feral Turtle says:

    You totally need a goat! It will babysit your chickens while you are on holidays, and aid you in the making of goat shit and scab wraps! This recipe looks so good!! Pinning.

  29. Carol says:

    Looks absolutely incredibly delicious. I may try instead of my bacon wraps:

    Bake potato puffs (don’t know the exact name but they are about the size of a small roll of thread?) according to package directions but for only about 2/3 of the require time.
    Wrap each with 1/3 piece of American cheese and 1/2 slice of bacon

    Bake until bacon is done to taste.

    For dipping, mix 2/3 cup of mustard and 1/3 cup of brown sugar.

    Yum!

  30. magali says:

    I am in awe at this recipe right now!
    I think it’s a rule that all the best recipes for Christmas have bacon and other gross ingredients in them. My favourite hot dip has cream cheese, mayo, cheese, bacon and Ritz cracker crumbs in it. I ate so much one New Years Eve I got stomach cramps. Then I went out to see the fireworks at midnight and came back to the party and ate some more.

    • Karen says:

      Hah! On my birthday I ate spaghetti and meatballs until I could stand straight because I had such bad stomach pains. Good for you! ~karen

  31. Tigersmom says:

    You’re killing me. It’s hard to find cute clothes in size moo.

    • gabrielle says:

      Actually, it’s easier than ever to find moo-sized cute clothes, just google! 🙂

      … that said, this recipe DID make me vomit. And not just in my mouth. I will be making it this season, though – it is right up the alley belonging to the men in my house!

      UuuuuurRPP!

    • Sally A. says:

      OMG! That made me literally laugh out loud! Bad since I’m at work! :o) Thank you!

  32. Laura Bee says:

    Dear Lord I want to try these. I am a fun girl. Maybe for boxing day at my sister’s place. Bacon & cheese. mmmmm

  33. Irene says:

    Trying to figure out what a fingerful is. Images of a hollowed out finger spring to mind. No matter, there are many fingers in this world, and if that’s what it takes to eat this…
    😀

  34. karol says:

    You had me at bacon.

  35. Jeannie says:

    My husband makes bacon wrapped dates. Super yummy and really easy. Wrap a pitted date with 1/2 a slice of bacon and secure it with a toothpick. Broil until crispy.

    • sera says:

      I’ve made this before. So delicious!
      And they’re great if you stuff the dates with blue cheese first. Bacon and cheese. That’s what makes everything good!

    • Trish says:

      Jeannie, if you like blue cheese try stuffing the pitted date with some and then wrapping it in the bacon…..pretty awesome

    • Lisa says:

      We call them Devils on Horseback – totally popular in the 70’s and 80’s and now have made a comeback. Love them!

  36. Grammy says:

    I’m sorry, but at my house we never, ever eat anything so horribly artery-clogging. Never. Ever. I must make these for Christmas morning. I will make them. I hope there will be a few left to serve to guests. Perhaps there will be. It could happen.

    But, hey! I thought you Canadians called those funny little round ham-like things bacon. That’s obviously real bacon you’ve got there.

    • Karen says:

      You’re referring to Peameal bacon. Or “Canadian Bacon”. Which from what I can ascertain, most Canadians don’t like. Myself included. ~ karen!

      • Susan Whelan says:

        At the fair! Canadians love peameal bacon on a bun from the Shriners (or whatever) trailer at the fair! Tastes completely different when you’re walking down the midway. But that’s the only correct place to eat peameal bacon.

        • Laura Bee says:

          Susan is absolutely right. Best eaten at a Fair. Lion’s Club Peameal is the best. And their pancake breakfasts.

      • Shauna says:

        How on earth do you eat an Egg McMuffin then?

      • Jenny says:

        Last week I told a friend I was craving a pizza with Canadian Bacon (live in US) – at which point he said, what do you think they call ham in Canada? I laughed and researched it and learned all about dead pig variations. I had never heard of Peameal bacon until last week!

  37. Barbie says:

    OMG! I am one of those “un-fun” healthy eater people you talk about…HOWEVER….when it comes to yummy holiday foodie stuff like THIS…..the naughty eater in me just takes right over! Those look absolutely decadent! My mouth is starting to water!! I may need to make a trip to the market right NOW.

  38. Rhonda SmartyPants says:

    Frankly, these remind me of those pinwheel cheesey hot saucey thingys some weird uncle of yours made – Uncle Shifty’s Antojitos? Something like that. His name sure looks awfully close to that whole ‘shitty’ post you posted a few nights ago. And now we’ve got tonight’s goat shit reference…I’ll be glad when this whole Shitty Appy season is over. I can’t imagine what next year will bring.

  39. Shauna says:

    Although the combination sounds revolting, because I like each and every one of those ingredients, I’m willing to entertain the possibility that this could taste good. (Of course, bacon-wrapped anything, even goat shit, could taste good.) My concern is this: does the bacon that winds up inside the jelly roll get crispy? Soft bacon fat… I feel nauseated just thinking about it.

    • Karen says:

      NO it doesn’t Shauna. That was my fear as well. Ick! If you want to make double sure you can roll up the bread and mustard mixture first, THEN wrap all of that in bacon. THat way the bacon is only on the outside. ~ karen!

      • Lisa says:

        When I make say bacon wrapped dates I pre-bake the bacon in the oven so that they are still flexible, cool then wrap. The combination is so weird that I can’t wait to try this. I just found this site and am loving it. I signed up and followed on IG!

  40. PoMoMom says:

    So gross I want to make it! Looks like thick cut bacon too, not the slimy stuff. Mmm

  41. Melissa says:

    Bacon? Yum! Cheese? Yum! Sweetened condensed milk? Yum! What’s not to love?

  42. Valerie says:

    Happy appy season.
    Your recipe looks interesting and may even replace the bacon wraps I have made in the past.
    In that recipe you wrap the half bacon strip around a halved water chess nut and a small piece of chicken liver, brushed with garliced soya sauce and bake for the same time as your recipe. If anyone makes the chicken liver one I discovered that plunging the chicken livers in a bowl of hot water for a few minutes prior to preparing makes rolling much easier.
    Karen do you have more appy recipes?

    • Karen says:

      Oh yes. I love appetizers. I especially love you referring to the season as Happy appy season! ~ karen

    • amyfaith says:

      Yes! They’re called Rumaki. When I was a kid in the 60’s & 70’s, these were considered the ne plus ultra of fancy cocktail party hors d’oeuvres, served only by the smartest of hostesses (and yes, I did have to look up the spelling of ‘hors d’oeuvres’).

      I got an urge to go old school and made them last year for a New Years party we were attending at a friends house. I thought that the chicken liver would turn off most of the attendees (if so, more for me, so no problem there!), but surprisingly, they were a huge hit and even several of the children tried and liked them. Thanks for the hot water tip; I’ll definitely try that.

      • Dana says:

        My mom made rumaki all the time when I was growing up , but I didn’t know about the chicken liver! I’m going to keep on believing that she didn’t add them. Because, ew!

  43. Marti says:

    Earlier today, I was reading the delicately written prose about “Christmas in Jane Austen’s Day.”

    And now I read about goat shit and … what was it? Scabs. Well, whatever. Those look absolutely perfect for making the night before Christmas, putting in the fridge and serving while the Christmas gifts are being opened. Thanks!

  44. Edith says:

    Dang! Don’t make my mouth water when I’m already in bed. And now my stomach is growling too. I can smell that bacon. MMMMMM.

  45. Susan Preston says:

    Yummy!!

  46. Stephanie Hobson says:

    Oh my, I want this. Right. Now!

    • Karen says:

      Really? Even after reading the ingredients? And not having tasted one? Really? I did a fantastic sell job. I deserve some sort of award. ~ karen!

  47. Victoria says:

    Omg. That looks delicious!

  48. Amie says:

    That sounds hideous. I want one!

  49. Sue Schneider says:

    Seriously?! Oh my! Paleo diet! Hide your eyes until Wednesday!!

  50. Ella says:

    What was the goat shit thing that you made up? I hope I didn’t miss it.

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