Creating deliciousness in your very own kitchen, isn’t that something that’s quite satisfying? It’s not just about the amazing flavor of the end result, it’s the fun of the process – the precise measurements, the soothing smells, the anticipation. Today’s recipe is all about having fun in the kitchen, which is sort of a simple recipe but still makes an awesome dessert. Be prepared to have that sweet and salty time come when a perfectly baked roll is pulled from the oven.
Picture a warm, flaky pastry, and a salty crunch of bacon, followed by a gooey melty cheese. These bacon cheese rolls do just that. They are so easy to prepare, require very little ingredients but have lots of flavor. Ideal for a cozy night in, a brunch, or simply when you’re feeling the urge for something comforting and truly delicious.
Bacon cheese rolls
Golden, crispy outside with a gooey, savory heart of bacon and melted cheese.
Ingredients
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- 1 (17.3-ounce) package puff pastry, thawed
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- 8 slices bacon, cooked crispy and crumbled
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- 1 cup shredded sharp cheddar cheese
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- 1 large egg, whisked (for egg wash)
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- ½ teaspoon garlic powder (optional)
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- ¼ teaspoon black pepper (optional)
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Necessary Utensils & Equipment
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- Baking sheet
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- Parchment paper
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- Pastry brush
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- Sharp knife or pizza cutter
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Instructions
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- Prepare Your Workspace: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This helps with even baking and makes cleanup a breeze!
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- Handle the Pastry: Gently unroll the thawed puff pastry sheet on a lightly floured surface or directly onto your parchment-lined baking sheet. If using two sheets, you can slightly overlap them and press down to seal into one larger rectangle.
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- Combine Filling: In a small mixing bowl, combine the crispy crumbled bacon, shredded cheddar cheese, garlic powder (if using), and black pepper (if using). Give it a good stir so everything is evenly distributed.
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- Layer the Filling: Evenly sprinkle the bacon and cheese mixture over the entire surface of the puff pastry, leaving about a ½-inch border along one of the long edges. This border will help you seal the roll later.
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- Roll It Up: Starting from the long edge *opposite* the ½-inch border, carefully but firmly roll the pastry sheet into a tight log. Try to keep it as snug as possible to ensure your rolls hold their shape.
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- Seal the Seam: Once rolled, gently press the seam edge against the log to seal it completely. You can also lightly brush the edge with a little water or egg wash before pressing for a better seal.
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- Slice the Rolls: Using a sharp knife or a pizza cutter, slice the log into 12 equal rounds, each about 1-inch thick. Arrange the slices flat on your prepared baking sheet, leaving a little space between each roll.
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- Egg Wash: In your small bowl, whisk the large egg until well combined. Using a pastry brush, lightly brush the tops and sides of each roll with the egg wash. This gives them that beautiful golden-brown crust.
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- Bake to Perfection: Bake for 18-22 minutes, or until the pastry is puffed, golden brown, and the cheese is bubbly and melted. Keep an eye on them, as oven temperatures can vary.
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- Serve Warm: Let the rolls cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm and enjoy! They’re truly best straight out of the oven.
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Getting these bacon cheese rolls just right is incredibly rewarding. While the recipe is straightforward, a few insider pointers can ensure your rolls are absolutely perfect every single time. Here are my tried-and-true secrets!
Ways To Make The Perfect Roll
The secret to a great bacon cheese roll is its shape – you want that beautiful swirl of cheese and bacon, wrapped up in flaky pastry. I remember at one time I was getting ready for a game day party and I was so excited I used what seemed like half a pound of cheese. Apparently there is a difference between filling the oven with a generous amount of cheese and a cheese explosion! There was a considerable amount of molten cheddar running off the first batch of the day. I soon discovered that it’s easy to be tempted by abundance, but hard to sustain moderation.
- Don’t Overfill: As my anecdote suggests, resist the urge to pack too much bacon and cheese onto the pastry. If it’s too thick, the rolls won’t seal properly, and your delicious filling will escape during baking. A thin, even layer is your goal.
- Roll Tightly: When you’re rolling the pastry into a log, make it as tight as you can without tearing the dough. A tight roll ensures beautiful spirals when sliced and helps the rolls maintain their shape as they bake.
- Chill the Log (Optional but Recommended): If your pastry feels very soft or warm after rolling, pop the entire log into the fridge for 15-20 minutes before slicing. This firms up the dough and makes for cleaner, crisper cuts, preventing squished rolls.
Pro Tip: For consistently sized rolls, use a ruler to measure and make small marks along the log before slicing. This ensures all 12 rolls bake evenly and look uniform.
Flavor Twists You’ll Love
While the classic bacon and cheese combo is phenomenal, you can easily customize these rolls to suit your taste or what you have in the fridge. Think of the base recipe as a blank slate for savory experimentation!
- Cheese Varieties: Instead of just cheddar, try a mix! Gruyère offers a nutty depth, Monterey Jack provides extra meltiness, or a spicy pepper jack can add a wonderful kick. A touch of Parmesan sprinkled in with the cheddar is also a delicious addition.
- Herbaceous Additions: Fresh herbs can really brighten the flavor. A sprinkle of finely chopped chives, parsley, or even a little rosemary into the bacon and cheese mixture works wonders. Dried herbs like oregano or Italian seasoning can also be incorporated.
- A Little Heat: For those who enjoy some spice, diced jalapeños (fresh or pickled, patted dry) or a pinch of red pepper flakes can be a fantastic inclusion. Just remember, a little goes a long way!
- Different Meats: While it wouldn’t be “bacon cheese rolls,” you could certainly swap the bacon for finely diced cooked ham, crumbled sausage, or even small pieces of cooked chicken. Experimentation is encouraged!
Storing & Reheating Your Leftovers
These rolls are definitely best served warm, ideally straight from the oven. However, if you find yourself with a few leftover gems, don’t despair! They reheat beautifully, allowing you to enjoy that cheesy, bacon-filled goodness all over again.
- At Room Temperature: If you plan to eat them within a few hours, you can keep them loosely covered at room temperature.
- Refrigeration: For longer storage, once completely cooled, place your bacon cheese rolls in an airtight container in the refrigerator for up to 3 days.
- Freezing (Unbaked): If you want to prepare ahead, slice the unbaked log, arrange the rolls on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. You can bake them from frozen, adding about 5-10 minutes to the cooking time, or until golden brown.
- Reheating (Baked): To reheat baked rolls, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 8-10 minutes, or until warmed through and the pastry is crisp again. A toaster oven also does a great job for a quick reheat.
Frequently Asked Questions
Can I make bacon cheese rolls ahead of time?
Yes, absolutely! You have a couple of good options. You can prepare the log, slice it, and then refrigerate the unbaked rolls on a baking sheet, covered, for up to 24 hours. Just add a few extra minutes to the baking time when you take them out. Alternatively, as mentioned in the tips, you can freeze them unbaked and bake from frozen.
Can I freeze bacon cheese rolls after they’re baked?
While you can, I generally recommend freezing them unbaked for the best texture. If you do freeze them baked, ensure they are completely cooled, then store them in an airtight freezer-safe container or bag for up to 1 month. Reheat in a 350°F (175°C) oven until warmed through and crispy. The pastry might not be quite as flaky as fresh, but they’ll still be tasty.
What kind of cheese is best for these rolls?
Sharp cheddar is fantastic because it melts well and offers a bold, savory flavor that stands up to the bacon. However, other semi-hard, good-melting cheeses like Gruyère, Monterey Jack, Colby, or a cheddar-jack blend work wonderfully too. Avoid extremely soft or crumbly cheeses, as they might not hold their shape as well.
Can I bake them in an air fryer?
You certainly can! Arrange the sliced, egg-washed rolls in a single layer in your air fryer basket, ensuring they don’t touch. Air fry at 350°F (175°C) for 10-15 minutes, flipping them halfway through, until golden brown and puffed. Keep a close eye on them, as air fryer cooking times can be quicker than conventional ovens.
Are there vegetarian options for this recipe?
If you’re looking to adapt this recipe for a vegetarian diet, you can easily swap out the bacon! Consider using finely diced sun-dried tomatoes, sautéed mushrooms, caramelized onions, or even a plant-based bacon substitute. Just be sure to pat any wet ingredients very dry to prevent a soggy pastry. The cheesy goodness remains, offering plenty of flavor!
Ready to give these incredible rolls a try? I bet you’ll be amazed at how such simple ingredients can create such a spectacular treat. What exciting variations will you experiment with first?
