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 6 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


  • 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.



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


  1. 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!

  2. 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

  3. 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!

  4. 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

  5. Lee says:

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

  6. 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!

  7. Elaine says:

    Gee, what an unlikely combination, Karen! 😳 Eagle Brand milk and bacon? However, I trust you implicitly, Karen, so yep, I’ll definitely be making these. Thank you!

    • Karen says:

      Unlikely. That’s a good word for it, lol. Yes. In other words the combination sounds horrifying. But trust me. They’re delicious! ~ karen!

      • Anita says:

        I have not even made them yet and see so much potential in them! White bread is under rated (deservedly bad rap) but wow, here with the sweetened condensed milk…can’t wait!
        ps have you tried it with a more whole wheat kind of bread?
        love all you do!

        • Karen says:

          Hi Anita! Noooo I’ve never tried it with whole wheat. For one thing the bread really needs to squish when you roll it and I’m afraid the brown bread wouldn’t do that. Also – sometimes you just have to go with the cursed white bread in life, lol. Like hot dog buns! Nobody wants a hot dog on whole wheat. ~ karen!

  8. Vikki says:

    They look delicious–but I do have to wonder who came up with the things in the recipe. Hmmm….I think it needs some sweetened condensed milk, and mustard. Yup–mustard. ????….but I’m glad they did.

  9. Bec says:

    I can’t wait to make these! I also just found a recipe for PRALINE BACON that I am going to make. It’s going to be a HAPPY BACONSGIVING season!

  10. Laura Nazimiec says:

    I was just trying to find this recipe. Please archive this. I so want to make this. A lot of my family members won’t eat pork. What is wrong with them? LOL. I guess I will try some with turkey bacon blech!

  11. Suzanne Hamilos says:

    We call these “Bacon Wrapped Thingies” and I’m not welcome to the party without them!

  12. Jan in Waterdown says:

    So looking at (aka scrutinizing) your photos, I realized everything’s all on your rustic hardwood floor. Now I have this hilarious mental image of you taking those pics with your elbows on the floor and butt up in the air?! Btw, I noticed an earlier comment about preferring a particular bacon brand. Would you mind sharing that info? Thanks!

    • Karen says:

      Oh, lol! Funny story, this isn’t my floor. :) It’s some barnboard that I made into a table for shooting photos on. I can’t remember which was my favourite bacon but I used to like Maple Leaf! Might have been around the time I originally wrote this post. I also like Schneiders and President’s Choice bacon because you get more grams for the same price as bigger brands. ~ karen!

  13. Jen says:

    WOW! So different from my mom’s standard bacon-wrapped water chestnuts or bacon-wrapped dates! I may bust these out for my annual Hanukkah party because they sound amazing and fulfill my bad Jewishness with bacon AND meat with cheese. SCORE!

  14. Gael James says:

    These look amazing, Karen, and a switch for me from last year’s Devils on Horseback. Question: can I roll them ahead of time and freeze them raw? If so, would I bake them from frozen, or let them defrost? Thanks!

    • Karen says:

      Hi Gael. Yes you can freeze these assembled and uncooked. I like to let them defrost a little bit but they don’t have to defrost entirely. Of course, increase the length of your cooking time a bit as well. And just keep checking on them. Once they’re the crispiness you like, then they’re done. ~ karen!

  15. Laurie says:

    I make these every year, they are so yummy! It’s the first thing my kids ask me to make for Christmas Eve.

  16. Wendi says:

    Alright Karen, I’m gonna give these a try. But I need to know which way YOU prefer them: bacon only on the outside or with bacon rolled inside?

    • Karen says:

      Hi Wendi! I used to make sure that the bacon was only on the outside because I didn’t want rubbery bacon on the inside, but honestly, this time when I made them I did test. I rolled them both ways and couldn’t tell the difference at all. So just do what’s easier for you or you prefer. They both turn out the same. ~ karen!

  17. Melissa says:

    If you’re making these now to serve at Christmas, are you baking them now and reheating right before serving, or can you freeze them uncooked?

    • Karen says:

      I’ve done both Melissa. Right now I have a batch cooked and ready in the freezer but they’re fine to freeze uncooked as well. I prefer cooked just so everything is done and they just have to be flash heated up in the oven before serving. ~ karen!

  18. Kat says:

    I think this recipe qualifies for my saying on butter:
    “you’ve got to fill your arteries with the good stuff so the bad stuff can’t get in!”
    lol ;)

  19. Allison Gorham says:

    Omg….i literally made these tonight for my cousin and her husband ( from Owen Sound )! I printed the recipe years ago from you, and had forgotten how good it was!

    • Karen says:

      I made a BIG mistake today making mine. I used bacon that was on sale instead of the bacon brand I normally use. BAD idea. They aren’t as good. The bacon taste weirdly like it has no salt, and it isn’t the low salt bacon. ~ karen!

  20. Joanne says:

    Oooh, I do want to try this… your sell job worked on me as weird as the combo sounds …. so, have you stored them? Would they heat up okay later? If not, I’ll just make them for myself at home and take a cheese ball to the potluck.

    If I take them, I’ll print out the recipe and origami it into something to delay discovery…


    p.s. I will rate the recipe as five stars even though I haven’t tried it yet, you’ve done that good a job convincing me.

    • Karen says:

      Well, let’s wait until you actually try them, lol. But they are SO good. Yes, you can reheat them later. I tend to undercook them a tad so they don’t dry out and then reheat them the day I’m serving them. I made SCADS of them and freeze them fully cooked as well so I can just pop a few out of the freezer whenever I want one and reheat them in the microwave. ~ karen!

  21. TucsonPatty says:

    I’m really kind of dissapointed that I’m vegetarian, because I really loved to eat bacon, and sweetened condensed milk is just plain awesome. I would love the yellow mustard and siracha, because for some reason I do not like Dijon mustard. I may make these for a party I’m having, just so I can then fry an egg in the bacon grease. (Yes, I do that whenever I can, every 5 years or so, and the last time was probably close to 10 years ago.) (Don’t judge me, please!) ; ) (I really, really like the flavor of bacon and so I use Bac-os in my popcorn along with butter, salt, Parmesan cheese, chili powder, garlic powder, onion powder.)

    • Karen says:

      Everybody, EVERYBODY likes bacon. Vegan, vegetarian, jewish, doesn’t matter … bacon is everyone’s favourite. No judging here. ~ karen!

  22. Meg says:

    HAHAH just reading this now in 2017, somehow I missed it back in 2013…and also all the other years you may have linked to it.

    Oh my god, I just snorted and laughed so hard that my boyfriend was concerned for my health.

    goat shit and scabs, I’m dying.

    I will try to remember and make this, sometime!!!! hahah

  23. Laurie says:

    Hey Karen, not sure if you’ll get this, considering the post is 3 years old, but here goes. Could you make these in advance and keep them in the fridge until it’s time to cook them? Or, could I cook them and serve them at room temperature?

    • Karen says:

      Hey Laurie! I get all my messages no matter how old the post. :) If I need to make these in advance I cook them a week or so before and store them in the freezer then just heat them up quickly in the oven when the guests arrive. ~ karen!

  24. Jenn B. says:

    Hi Karen – def making these for this Christmas; quick question on the freezing – can I make these now and freeze in a deep freeze u til Christmas Eve? Then just a quick broil from frozen or would you thaw first? My culinary knowledge is minimal!!

  25. Kelli says:

    So izzat Canadian back bacon, eh, ya hoser? :) Those look oddly scrumptious…and anything made with sw. condensed milk or bacon has got to be a winner!

    Someone made meatballs for a holiday party a couple weeks back, they had this amazing glaze on them…during the party I overheard a conversation about “grape jelly and ketchup” and said, “OMG that sounds horrible!” She said, “well, it’s what the meatballs are covered in.”

    Seriously, BEST meatballs ever! 50/50 mixture…it’s da bomb baby, try it. :)

  26. Luanne says:

    You know…… I’m not sure I can do this. I would never e v e r say that I’m a healthy eater, nor would I say that any one of those ingredients are anything I’d stay away from. (I’ve even been known to consume an entire can of condensed milk … continually putting it back in the fridge with saran wrap after each spoonful … over the course of an evening.)

    But I just look at this and my eyebrows just furrow. Maybe I’ll throw a themed potluck or something… “you won’t believe what goes into this” party. I don’t know. I’m like a deer in the headlights on this one.

  27. Joy says:

    I made this last night for my husband and kids. It was a hit! And I didn’t bother to remove the crusts (actually, their favorite piece of bread used in this was the butt crust – it was crispier and still just as tasty). Winning recipe! Thanks, again, Karen (I had to search this one because I didn’t have a chance to make it last year).

    • Joy says:

      I should also say – I didn’t have Dijon mustard, but I did have yellow mustard and Sriracha! I added about a tablespoon of Sriracha to the yellow mustard (to make the full 1/4 cup) and it was a really close match to the Dijon! :)

    • Karen says:

      I’m glad they liked it! Good thinking with the regular mustard and the Sriracha. I never would have thought of that and instead probably would have just cried because I didn’t have dijon, lol. ~ karen!

  28. Robin says:

    OMG Karen I had forgotten all about these bacon roll ups
    I used to make them all the time with Heather.
    I love your blog you are crazy nuts
    I am hooked

    • Karen says:

      Hey Robin! Welcome to my site. :) It’s time for you to break out the recipe again … ’tis the season for bacon wraps! ~ karen

  29. Janet Thomson says:

    My friend in bacon:
    I made a triple batch of these for 100 people at a PIG ROAST on Dec 23…the star of the the show was definately these second only to the pig which we wired to the spit at 3 a.m….in headlamps and blizzard appropriate clothing!
    Every single last one was devoured!


  30. I made them for the second time for our New Years Day party and they were all gone! My friends were addicted to them and were jockying around the table to get them as they came out of the oven. It was hilarious!

  31. pam dickhaus says:

    ok, don’t know if i’ll get to make the wraps today. i thought i had dijon mustard, but last night i hunted and hunted and hunted….and only came up with 2 bottles of yellow mustard. a friend gave me some honey mustard and some dijon honey mustard dressing, but, I don’t know…! is there any way or any THING i can substitute for the dijon?

  32. pam dickhaus says:

    WOW!!!! Some of my most favorite ingredients – bacon, bacon, bacon and condensed milk and condensed milk and cheese! What’s not to love? I am going out tomorrow and buying the ingredients i don’t have so i can make these as a treat to go with Christmas dinner. My son and his fiance are going to love these (as will I. I just hope they get here before they’re all gone!)

    • Karen says:

      Let me know how you like them. I made mine in advance for my Christmas Eve dinner and froze them. But … it’s entirely possible I ate many of them. They’re REALLY easy to pop out of the freezer and into the microwave. Too easy, lol. ~ karen!

  33. Helana says:

    They’re in the oven baking; so not sure how they actually taste. But I’ve got to say the mustard / condensed milk combination is about the most delicious sweet mustard sandwich spread I’ve tasted. Thinking about mixing up the second can, calling it ‘sweet dijon’ and putting it out with the sandwich fixings. Had to resist (mostly) eating the leftover dregs with a spoon. ::: smiles ::: thanks for sharing.

  34. This is going to be my entertaining food for all of Christmas. In fact, I might even make it my Christmas dinner!
    And I see nothing wrong with ANY of those ingredients!

  35. Estee says:

    Condensed milk and Bacon? What’s not to love??

  36. SeaDee says:

    If eating this concoction is the bar for being fun, well then I am SO fun.

    I always keep sweetened condensed milk in the pantry; I’ll eat it with a spoon when I’m out of ice cream and desperate!

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