Salty & Sweet Bacon Wrapped 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.

I try not to let a year go by where I don’t remind about this disgusting recipe.  If you were to tell someone the ingredients to the famed bacon wraps I serve my family at Christmas every year, you probably wouldn’t be met exclamations of delight.

Instead, after explaining to your guests that 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.
4.74 from 30 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
Author: Karen


  • 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.


  • 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)



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


  • 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.

I bought the bacon last week when it was on sale, I have the sauce, the mustard, sweetened condensed milk and bread.  All I need now is to psych myself up to make them but NOT eat them.  They need to go straight into the freezer until Christmas.

Or a very persistent craving.



→Follow me on Instagram where I often make a fool of myself←


Salty & Sweet Bacon Wrapped Appetizers.


  1. Ysabet says:

    Dear gods; haven’t even made these yet and I’m already plotting to spring them on my friends– we have Movie Nights where we get together and watch stuff like Ninja Cheerleaders (with George Takai!), Zombie Strippers or any mutant shark movies that we haven’t seen yet. I’ll wait til they’ve snarfed half of them before telling them the ingredients so that, if they’re horrified, I can take the rest into a corner and eat them myself. Thank you so much!

  2. Kirsten says:

    Holy crap!!! So after looking at this recipe for the last several years I finally made them. A little fiddly, a little messy, very crazy ingredients ….. yes to all of these. However THE BEST THING IVE EVER SERVED MY GUESTS!!! I made two batches expecting to have some left over so that I could serve some to my family at a later date, nope!! Every one of the first batch went in minutes and every guest at my party was approaching me and asking for more. So here I am 4 days before Christmas making another batch for my family to enjoy on Christmas Eve.
    Thanks Karen for making me the greatest hostess ever!

    • Karen says:

      You’re welcome! I always hide a bunch in the freezer which I take out and eat after the holidays have died down. I usually grab 2 a day because I want them to last as long as possible. ;) ~ karen!

  3. Diane says:

    This was, by far, the strangest thing I’ve ever made. I’m so glad I tried it! They are soooooo good! I par cooked some to freeze (in case they came out yummy) but finished cooking a couple for us to try. A wonderful mix of salty and sweet. Can’t wait for the family to taste them when we get together for Christmas! Looking forward to the look on their faces when I tell them the ingredients if they ask 😁.

  4. Sandra D says:

    Going to a friends place today and I’m making these (for the first time)! Will let you know how it goes :)

  5. Barb says:

    Karen, it is utterly stunning that I AM JUST FINDING OUT about these. OMG. I mean we are still enjoying all the potatoes, carrots, garlic, upside-down ripened tomatoes, and herbs you inspired us to grow, but these are food at a new level. Thank you.

  6. “If you have a heavy marble rolling pin, now’s the time to take it out.“
    “If you have a heavy marble rolling pin, now’s the time to take it down off the wall and clean all the bacon grease off it.”

    Man, that’s a lot of comments.

  7. Stephanie says:

    I grew up on something like this. We called them bacon snacks.
    Dirty white bread, a slice of Kraft single cheese and bacon. Baked in the oven until toasty and yummy then dipped in Heinz ketchup. If you felt like being fancy, sometimes a fresh garden tomato sliced thin under the bacon… The condense milk throws me off here but what’s worse than a Kraft Single?

  8. Pamela says:

    This is the third year I’ve ignored this recipe. I’m not doubting that they are good. I mean you have a poodle AND can stack firewood. I’m just intrigued by how someone put these ingredients together in the first place.

    I imagine an episode of Chopped where the judges stare in disbelief as the ingredient basket contents are revealed and the only positive is, “I’m just glad that pickled herring isn’t in there too.”

    Who was the first? There can be only one.

  9. Jasmine says:

    These sound so gross I have to make them.

  10. LOIS M BARON says:

    bacon, bacon, bacon, bacon. yummmmmmmmy.

  11. Christina B says:

    I just got SO excited because I was trying to think about appetizers for christmas and I remembered these… instant classic! Can’t wait to make a boat load of these again. My favorite tasty treat!

  12. Rosie says:

    I would like to know how to make these ahead and freeze them. Do you freeze uncooked? Do you thaw before reheating? How to reheat – what temperature, for how long? Thanks – really, really hope you answer.

    • Karen says:

      Hi Rosie. I normally partly cook them until they’re almost done and then freeze them. Then the day of serving I thaw them and put them back in the oven at around 400 degrees to heat them up and recrisp them. ~ karen

  13. Jen says:

    Hi Karen,
    From reading previous comments I gather they can be made ahead of time, that was my first question. My second question is this, how important is the mustard? I am not a fan, but I bought it anyway. Now, if you say it is for sure needed, I will for sure use it, but if you think it can be left out, and still taste good, I will leave it out. I am leaving this decision up to you, as I have have not tasted them yet, and you must be the expert on them!

    Thank you, Jen

    • Karen says:

      Hi Jen! I would use the mustard. You really can’t taste it at all. (although if it literally makes you barf, you might be able to detect it). But I’ve never heard anyone ever say Oooo, you can taste the mustard. You could always do a test run on one bacon wrap to make sure it’s O.K. ~ karen!

      • Jen says:

        In for a penny, in for a pound! I’ll use the mustard! I’m going to assemble these later to bake off on New Years, but of course I’ll cook one or two for my dinner tonight!

        Thank you!

  14. Leslie D Van Every says:

    I’m making them to freeze. Can I make them and then freeze them and cook them for the first time from being frozen?

    • Karen says:

      Yes you can. But when I do it I usually par cook them a little bit first so you’re finishing them in the oven when you unfreeze them. Either way will work though. ~ karen

  15. Christina Blanchard says:

    Karen! Holy goodness of everything right in life, just made these for some friends after our work party and they are a hit! Thank you and merry Christmas you beautiful magician

    • Karen says:

      LOL, I’m glad you like them! I made my batch in November (during The Christmas Pledge) but I’ve been (ahem) dipping into them every so often, lol. I hope I have enough left to serve Christmas Eve. ~ karen!

  16. Gael says:

    These are insanely good. When they are cooked they almost taste like tiny pancakes wrapped up with crispy bacon. Everyone, and I mean everyone, asked for the recipe. Just make them. You’ll be glad you did

  17. Lee says:

    OMG! My family flipped for these on Thanksgiving! I’ll definitely be making them over and over. Thanks, Karen.

  18. Carla says:

    I made these today for the first time and they were a hit at my friends Christmas party! Several people wanted to know the ingredients so of course I shared your recipe. 😉I am making a double batch next time!

Leave a Reply

Your email address will not be published.

Recipe Rating

The Art of Doing Stuff