~Cheesy Bacon Bombs!

Sooo, I was sitting around one day, just thinking about how nice it would be to pop a hot, gooey, cheesy, bacon wrapped little dough puff into my mouth, yep, that’s what I was doing…sadly it’s true, LOL!

Anyway, once that thought invaded my head, I knew that my life wouldn’t move forward until I got busy and made them a reality!

Annnd here we are!  These succulent, and decadent little one biters are so good, so addictive and so down right dangerous, that you will need a Chaperone if you plan on being alone with them!

~And the Chaperone will need a Chaperone too!!  :)

These little bites can cause bad, bad things to happen, like before you know it, the plate is empty and your pants are strangely smaller!  But they’re so worth it…

What you’ll need for 32 bursting Bacon Bombs:

1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits

Cubed Mozzarella Cheese (1-1″ cube per Bomb)

2 lbs. of Bacon (1 slice per Bomb)

Sticks

Oil for frying (I used Canola)

Directions:

Cube up the Cheese, and cut each Biscuit into fourths.  Place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight…

Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick…

In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches.  Maybe one or two at a time, the oil will expand so stay close…

Drain them on some Paper Towel, but serve them up good and warm, so they do this…

Take a good, close look at them before you share them, because they’ll be gone in a matter of seconds…

Be sure to grab some for you, since you did all the work..lol!

You deserve it, yes you do…

Prepare for a Bacony, Cheesy, explosion of deliciousness!  ~Enjoy! :)

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259 Comments

  1. I’m gonna’ fix these 1 day this week.Opoooh,i know I shouldn’t but,weeeeeeeeeeeLL..

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  2. THIS MADE ME WANT TO MAKE THEM NOW

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  3. Great, now I have to design a gluten free version of this! Oh GOD how decadent these sound!

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    • dragontech64, make your own biscuits by using bisquick gluten free…

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      • They are softer though so do not know how they would hold up

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        • what if you freeze the battered cheese wrapped in bacon and then when the oil is hot drop in. Would that work?

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          • Yes, that works great. That’s how I make my Bacon Cheddar Poppers. :)

    • My Dr. said about 90% of the people today have hopped on the gluten allergy bandwagon fad, and if you aren’t allergic you shouldn’t be laying off the gluten. Just sharing what my Dr. told me…

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      • Philly – no offense, but medical doctors in general know almost nothing about nutrition. They are only required about 2 semesters of it while going through all their years schooling/training. There is nothing wrong with not eating gluten if you chose to, just like there is nothing wrong with vegetarianism. In this day and age, we all have to watch what we eat because food companies are poisoning us, drug companies are “buying” doctors to prescribe their medications despite the risks. Our foods are not the same as they were 20-25 years ago. Take a look at functionalmedicine.org. Ok now off my soap box and back to the food porn…lol

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        • DITTO…there is so much ‘NOT REAL…WITH…NO NUTRITIONAL VALUE LEFT’ in so much of the food at the grocery store…RE: GENETICLY ALTERED & OVER PROCESSING…WHICH THE GOV’T HAS APPROVED & THEN THEY WONDER WHY THERE IS SO MUCH OBESITY. DO THEY THING THAT ALL THAT PROCESS STOPS BEFORE IT ENTERS YOUR BODY…HHHEEEELLLLLLLOOO!

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        • Funny – so afraid of that scary gluten, but no problem with processed meat. (even turkey bacon has been chemically treated)

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      • No, Philly is absolutely correct. Going gluten-free, unless you are celiac, is very bad for your health. ask any holistic or other health care practitioner. It is a fad that is going to harm a lot of people.
        25 years ago and prior to that we ate a lot of gluten and we ate properly. Now we eat way too many processed foods and foods that are jacked up with sugar and salt. Please research gluten-free eating at a reliable source.

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        • Actually salt will not harm you unless there is something wrong with you. I’m in nursing school and we did a lab where we drank a bunch of salt, waited and then pissed it out 15 min later. We heated up our pee until the salt was only left over.

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          • I agree David. Salt is NOT the big boogey man so many make it out to be. The fact is that it is a necessary nutrient. The only people that should worry about it are people with high blood pressure.

            If you don’t get enough salt in your diet you can develop a serious electrolyte imbalance that can kill you.

        • So then I should immediately start eating gluten and welcome back the 4x a week migraines that have all but disappeared since I stopped eating gluten (with the urging of my doctor AND nutritionist, btw)? Just because a person doesn’t have Celiac does NOT mean they don’t have a sensitivity to gluten.

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          • You have a good reason!

      • A lot of people seem to think they have gluten allergy if they get gassy after eating bread. Truth is, the gassiness comes from the air pockets in the bread…

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        • And some of us have a very large problem with gluten, peanuts, corn, almonds, milk, eggs, dairy and I could continue.

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  4. I have two things to say:
    1) MINE DONT TOUCH!! (smacks hands)
    2) me thinks I need to add a jalepeno to each one.

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    • Haha…love it! :)

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    • Jalapenos would set these off!! Like the way u think!

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    • I would think that maybe you could use pepperjack cheese in place of the mozzarella.

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      • FOR SURE! :)

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    • You can use pepper jack cheese

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    • jalapeno would be goooooooddd!

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    • oh, you read my mind!!!!

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    • Why not use pepper jack cheese instead of mozzarella?

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    • A fig or a date…sweet & savory. Yum.

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      • Mmm…perfect! Wow! :)

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      • Had bacon wrapped dates at Baconfest! Awesome!
        Also just tried these with cheddar which was good but this week I’m going to try them with fresh mozzarella fried in olive oil with garlic.

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        • careful with olive oil, read the label for which type can be used for high heat cooking,,,it tends to bitter up if to hot…<3

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        • Only use the Light olive oil for frying, it has a much higher heat rating.

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    • Pepper jack cheese….now that would be delish!!!

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    • why not just use pepper jack cheese?

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    • I melt the cheese a bit in the microwave, then stir in the jalapeno’s before it cools. Once it cools, just cube it and use as directed.

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    • Oh Stacie, you are the devil! jalapeno sounds devine!

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    • I used pepperjack instead of the mozzeralla. They turned out great and have a little bite to them.

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  5. Oh wow!! Here comes the next 20 or30 pounds but they look soooooo yummy and fun to make. When the hubby has time off just to laze about6t and snack on. Ummmmm!

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  6. And I thought I was a freakin culinary genius….ah Grasshopper you have much to learn….

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  7. I want to try these with cheddar cheese, and maybe some BBQ sauce for dipping :-)

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  8. I want to try these with cheddar cheese, and maybe some BBQ sauce for dipping :-)

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    • Oh yes. :)

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    • or guac =]

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    • Maple glaze!!! Ohhhhhh Myyyyyyyyyy

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  9. Loved to see all this good food and how to make it myself.My husband is diabetic,so help me out alittle

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    • I’m so sorry, but I’m not qualified medically to advise on specific diets… :( if you see something you like, ask your dr. If it’s ok and modify it accordingly. So happy you’re here though…enjoy. :)

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    • There is really no way to convert for diabetics. To make it a bit better you could use whole wheat biscuts, lowfat cheese, and turkey bacon. Still the portions would have to be very limited.

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    • this diabetic can’t have carbs so I would suggest trading the biscuit & cheese for a water chestnut or chunk of pineapple or something from the original rumake recipe that is baked and not so high carb or fat. It always brings a smile to my face that bacon has fewer mgs of sodium per 3 slices than any lunchmeat offered at Subway. and the fat content is less as well. I would never use turkey bacon based on sodium content, taste and additives. A very nice bacon is smoked beef bacon available at a good butcher shop (mine is in the Westside Market in Cleveland, OH). Enjoy!

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      • Which butcher shop? I haven’t been up to the Westside Market in over a decade and am planning a trip soon. Would love to get some good quality bacon!

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    • Linda, my son is a Type 1 Diabetic, so I know all too well about how the carb intake works and which foods have them. Since the biscuit is the only thing you’d have to worry about, as far as carbs go, then I would consider that if he ate four of these that you would count the carbs of ONE whole biscuit (because one biscuit = four “Bombs” and one biscuit = one serving). Pillsbury Grands! Flaky Layer Original Biscuits are 24g of carbs per serving (1 serving = 1 biscuit), so 4 Cheesy Bacon Bombs would be 24g of carbs. The cheese, bacon and oil do not contain carbs, or do not contain enough to count.

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      • You can also bake them, which is what I’d do.

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        • how long do you bake them
          and fry them?

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    • Linda – there are so many recipes for low/no carb swap outs. Google it and i’m sure you’ll find something that will be comparable. have you heard of the cauliflower crust pizza? I’ve made it and it has no carbs and it is to die for! Take a gander, the internet is wonderful when so many people share! Good luck. :-)

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  10. Oh, my GOODNESS!!! :) Holy cow! – and, finally DAMN YOU WOMAN for thinking of and then SHARING this!! Then again, I’m so grateful that you had. I don’t know how much longer I’ll be a size 4, but I’m grateful.. :)

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  11. Would these turn out if I bake them instead?

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    • I’d worry about the bacon becoming Greasy and not crispy…

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      • I have a large family, so when I cook Bacon, I cook it in the oven on a jelly roll pan with a cooling rack set in it. Bacon turns out crispy and all the grease drains into the pan! Plus, I can cook larger amounts in a shorter time while cooking the rest of breakfast! !

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        • I bake my bacon on a broiler pan. Same results. Thick-cut bacon bakes for 20 minutes per side at 350, and comes out crispy. The excess grease drips down into the bottom of the pan. It’s a great way to multi-task.

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      • Try using the broiled pan with the slots so the grease drains away.

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      • I always cook my bacon in the oven. 400 degrees

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      • Where is the recipe for the bacon bombs

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      • if you want these for a party, can you keep them warm in crock pot? can you bake them in the oven instead of cooking them in oil?

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      • Can I use Turkey bacon instead of regular bacon?

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      • can these be made in the oven????

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        • Some have tried it with good result~ I haven’t tried it that way though! :)

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    • I bake bacon-wrapped things all the time and the bacon has always crisped up just fine. If you’re worried try just baking a few first to see how they turn out.

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    • I use precooked bacon and bake at 400 for 15 minutes. Also use all kinds of different fillings, whatever makes your taste buds happy.

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  12. How long do you fry them?

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    • Until they’re golden and crispy..many variables, so use that as a guide! :)

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  13. thank you thank you. i am now a happy woman.

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  14. ready set go make them!!!!

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  15. Omg i havent eaten in all day and this made me want to make them.. My mouth’s watering xP

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  16. Could you use a deep fryer?

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    • Yes.

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  17. Thank you.

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  18. Do they come with a side of Lipitor? ;)

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    • Haha!

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  19. My two favorite food groups…..BACON and CHEESE!!! LOL

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  20. These are perfect for my son who is on a high fat – high calorie – high sodium diet.

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    • is he on the key diet for seizures?

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  21. These Cheesy Bacon Bombs make me hungry just looking at them!!

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  22. Umm can someone say FOODGASM!!

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    • Lol yess these look like they are a foodgasm

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  23. FOODGASM!!!

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  24. These look delish and fun for a party hand out (that way I don’t eat too many!). I got 4 lbs of bacon as a gift in my freezer, so I hope to try these soon! Thank you.

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    • Gift? I need friends like yours! Lol! :)

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  25. Oh, man… could you have posted more pictures? Now I’m hungry…

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  26. OMG! Sounds super yummy :) Gonna try these, Now how about frying them in old bacon grease?

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    • Yes my soul sister…yes! Lol

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  27. What about preparing them a day ahead of time for, say, a wedding? Perhaps re-warming them in an oven? Anyone try that?

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  28. Holy fucking shit! That is the most disgusting shit I have ever heard of.

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    • In that case Jose…I’m honored you took the time to comment.

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    • well that was rude. you don’t have to make it. if you don’t like it just move on

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      • Maybe stuffed with refried beans would have make Jose happy?

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  29. Those look soooooo GOOD. My hubby is going to fall in love again!LOL. I am making these tomorrow. Thank You!

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  30. These look delicious!!!!! I’m in Barcelona, and I don’t have an oven! I am always looking for great recipes to impress guests that don’t require one.

    Thanks so much for posting!

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  31. These were fabulous!! They would be a hit at any party!! I recommend letting the bacon come up to room temp a bit before rolling. That way the bacon stretches around the biscuit perfectly, and helps the bomb to maintain its shape during the frying process. ENJOY!!

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    • Great suggestion! So happy you all enjoyed them! :)

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      • Happy Birthday to me

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  32. These sound great! I have a friend that does this with waterchestnuts and bakes them so I’m am gonna try baking them to save some calories. May have to experiment with time and temp.
    Your page looks beautiful and goes so well with the pictures, however I have old eyes and had trouble reading it. I hi-lighted the fonts in order to read it. You could use white/beige font and it would look nice and help us oldtimers out LOL
    This is my first visit but I’ll be back!

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    • Bacon, cheese and biscuits fried in oil and you’re worried about calories?

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  33. Totally making these for my Sunday Small Group tonight. Woot!! And, an extra batch for the my hubs and the guys at the fire station.
    This seriously might become a habit. I might have to plan weekly events just so I can make these! haha

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    • Oooh, Fire Station? ~~Think about dusting some of them with maybe a little chile powder while they’re still warm?! ;)

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  34. These look absolutely amazing!! I am going to attempt to bake them @ 275-300 F for about 15-20 minutes. I will report in with the crispiness factor. I used to work in a kitchen and we prepped bacon in the ovens all the time in large quantities – it regularly came out better than when pan-fried! I think the only thing that worries me is the cheese factor. Thanks for the great idea!

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    • Yes, PLEASE let me know, as there are LOTS of people interested! ;)

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      • I will need to play with it to get it exactly right. Although, I ended up turning up the temp to 350-400 F. Then when I pulled them out at about 20 minutes I just finished them up on the skillet (no added oil). This got them nice and crisped up. With a little fiddling they came out great!

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        • Nice….fiddling usually works. Glad you enjoyed them. :)

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  35. Just made these. Some mozzarella some cheddar. Both were very good. Will need to wrap tighter next time. Gonna try pepper jack next time too. Also maybe a honey mustard for dipping.

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    • Mmmmmmmmmmmmm!

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  36. I’m not a nurse, but I have family members with diabetes. Your blood sugar/insulin levels are what you need to watch. While too many of these would be bad for anyone, a few wouldn’t hurt … unless there are specific ingredients you shouldn’t have, of course.
    Bacon isn’t bad, nor is the cheese, and you could always make your own dough if you’re concerned about the sugar in the canned biscuits. Serve with veggie omelets or even a salad to balance it out.
    Thanks for the recipe … we made our own dough, used local raised bacon, and pepper jack cheese, served with mini veggie fritatas (sp?) … Delish !

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  37. Saw these posted on facebook. They look amazing!

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  38. I think I just found my new favorite food…and my new favorite website :D Keep up the GREAT work!

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    • Yay..so glad you like it! :)

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  39. These are awesome. I marinate my bacon in a Tabasco & brow sugar recipe for approximately 20 minutes then wrap & fry them. I think I’m going to add a small slice of jalepeno next time.! Thanx for this wonderful swine recipe :)

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    • That sounds amazing…beyond amazing!

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  40. How many does this recipe make?

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    • 32 bombs. :)

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  41. What would be a good substitute for the Pillsbury Grands Flaky Layers Biscuits? We don’t have that available in SA :( Maybe puff pastry?

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    • Just make some biscuit dough from scratch … :)

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  42. OMG!!! These look sooooo good! Two of my favorite things…and fried!!! I am salivating right now!

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  43. I just made these… I’ll send you the bill from my cardiologist when it arrives!

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    • Lol! :)

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  44. These were so easy to make and my husband LOVED them! They were a big hit with the company we had over too! Thank you for sharing this recipe!

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  45. My mind is blown!!!!!!! I want to make these right now! Next time I get any # of people together….I will be blowing their minds! Thanks for the recipe!

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  46. I love the pictures showing each step! Def making these asap!!!

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  47. These sound delicious and combine my 3 favorite foods: bacon, cheese and bread. I would make them with turkey bacon rather than regular bacon for a little less fat since I have to limit how much fat I eat.

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  48. can I make these with regular can biscuts?

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    • Yep. :)

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  49. Any suggestions for a good dipping sauce to go along with these?

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  50. it looks and sounds really god but i had a idea to make them better too. if u were to put a cocktail sausage in there also and fry them omg that would be sooo good and i know they would go just as fast. lol

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  51. Definitely gotta try this! Anything automatically becomes awesome with bacon!!!!

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  52. How do you print these recipes in a printable version without all the pictures and the recipe in one area?

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    • Just hover your cursor over each section and you’ll have the option to delete it or print it. :)

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  53. Looks like I’ll have to try these. Maybe add a touch of maple syrup for that salty sweet taste. I’m going to try baking them like Ben.

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  54. Wow I cannot wait to make these! How long do you leave them in the oil to cook? I do not fry anything usually so I am at a loss? :) Any help would be appreciated! They look wonderful!

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    • Make sure your oil is at 350 and fry them until golden on all sides. :)

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  55. What degree do you set the oven on n How long in the Oven??

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    • 350′ and depending on how they’re placed in your pan, the time could vary. Check for color and firmness. :)

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  56. These WILL be made in my kitchen!!!!! Everything tastes better with Cheese and BACON!!!!!

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  57. I’ll do it right now!!!!

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  58. Needs Chipolte……perhaps some monterey jack or cheese…

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  59. look wonderful, and some times one just has to ave a treat, not the whole plate fulL, but a TREAT

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  60. Believe it or not, these wouldn’t be too bad for you besides the fat and sodium. There is barely any carbs in mozzarella cheese and there is no carbs in bacon. The only thing that would bring up the carbs and calories would be biscuits. :] I’m on the atkins diet so this something that I could actually make. Thanks for an amazing recipe.

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  61. yup definitely doing these tomorrow.

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  62. Blue cheese crumbles and hell ground beef.. Now thats the good stuff

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  63. what are flaky layer biscuits? Is there something else i can use from the uk?

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    • A biscuit is similar to a scone. Think of it as folding the dough in layers over and over again before shaping or cutting into triangles or circles for baking, thus creating the flaky layer effect.

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  64. I am so going to make these next week! alotta people live in my house and i think they will love them!

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  65. How many weight watcher point are theses?

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  66. My roommate and I made these for lunch today! Great snack! Very enjoyable. Thank you so much for sharing!

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  67. How do I bake them? What temperature? and how long?

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  68. I make something similar with cresent rolls cut up, cream cheese instead of mozzarella and wrap them in bacon and bake in oven until brown. Maybe less calories but just as good.

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  69. we make armadillo eggs which is an jalapeno cut in half and seeded with cheeses in center wrapped in bacon then baked. I am going to try it with the biscuit and fry instead of baking, and add some of the other great ideas posted. Thank you all for some great idea twists to something my family already enjoys.

    Boy do I feel the pounds adding up LOL

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  70. OH YUM!!!!!!!!!!! This is a MUST DO for when my 14 year old grand-daughter comes to visit. She is a bacon junkie. (She gets that from me…..) With out even tasting them yet, I can tell that this will earn 5 stars from my family. {:0)

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  71. What is your favorite brand of bacon? Do you use thin or thick? I found by using a whole piece of bacon on anything wrapped, then baked, not fried as you suggest, the bacon is NOT crisp, and the cheese melts everywhere because the bacon stays soft. I say, go ahead and FRY these puppies. Bacon, cheese, buttery biscuits, and you are worrying about baking vs. frying???? Now, that’s just silly.

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    • LOL…I reach for whatever is cheapest! :)

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  72. OH, forgot to mention, adding a small slice of cherry tomato AND Jalapeno would put this over the top. Almost a BLT. I will let you know how they turn out. Making these for our dinner club tomorrow evening. They are the “BOMB”.

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    • MMM~~~YUMMY!

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  73. THESE ARE “THE BOMB”!!!!!!!!!!!!!!!!!!!!
    They taste like the freshest mozz. stick with fresh bread and bacon that you could ever imagine… : ) I’ll be serving them up tonight at my party.
    Thank you for sharing

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  74. Hi! Did anybody end up trying to bake them in the oven? If so for how long and at which temperature? Thank you ! :-)

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  75. Amy you are a genius! We are going to serve these up in a little concession stand that we have in the summer. Can I have your permission to use the pic from your site for a sign?

    Thanks,

    Mike

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    • WOW Mike…you made my day and it’s only 5:30 am..lol! YES, of course, feel free to use whatever you’d like..let me know how it goes! :)

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  76. No fat or calories in these babies!!! I know I will love them!!!!

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  77. Approximately how long do you need to fry them? Did anyone figure out baking time and temp? After they are done could i put them in a crockpot to keep them warm?

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    • The fry time will vary depending on oil temp. Just make sure they’re evenly golden. The crockpot is a great idea! :)

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  78. Totally made these for hubby & my 3 boys! :) DELISH! Hubby is a total bacon junkie; scored major points.

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    • Yay!

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  79. Excellent …really great tasting and easy to make for breakfast!!!

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  80. I added habenero to the inside &created a raspberry chipotle sauce to dip them in. It was EPIC! Thanks for this fun treat!

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    • Oh sweet Jesus…yes! Amazing! :)

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  81. I baked these at 375* for 15 minutes. Cheese was everywhere but they were so yummy. Next time if baking again I would definitely use a drip pan instead of cookie sheet, so the extra grease can drain away from under the bombs. Delicious!!

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    • Good to know..thanks for sharing your baked not fried experience! :)

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  82. This recipe would be healthier baked in the oven 10-15 minutes instead.

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  83. Do you think I could bake them instead of frying them?

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    • Yes! I played with this above. If you want the bacon crispy I would recommend “precooking” the bacon in the skillet for until it is cooked, but not crispy. Then just throw them in the oven at about 350 for 20 minutes or so.

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  84. Can you change the cheese? Maybe cheddar?

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    • Of course! :)

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  85. Dip them in any salsa for an added adventure, or a guacamole dip.

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  86. I’ve been on a STRICT diet since Jan. 11th (lost 45 lbs.!!), but I “treat” myself once a week. THESE are what I’m having tonight…well, only 2, but I’m having some nonetheless! (My housemate will eat the rest of the biscuits!)

    FANTASTIC IDEA!!!

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  87. I’m gonna try these…baked of course, but I can hardly wait! Thanks for sharing!

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  88. “OMG” just made some of these and “WOW” very good. now to think of something to dip them in.. “YUMMY”

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  89. I was a little dissapointed!! The pictures do it great justice but when you actually cook these up be sure the dough cooks all the way in the center and the cheese melts…. I followed every instruction and alot came out uncooked in the middle… And the one tht were cooked were ok but a little bland.. definitely a jalapeno thrown in the mix or some salsa would do this recipe some good

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    • We are going to use pepper jack cheese cubes next time. Also cut the bacon in half so it would get crispy.

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  90. So…I tried them and LOVED them. And then… I tried them in the smoker with apple wood. Not as crunchy, but with even more flavor. I also add freshly ground black, white, green and pink pepper to them. Mmmm. Thanks Amy!

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  91. Are there alternative ingredients for ‘Pillsbury Grands Flaky Layers Biscuits’. I so want to try this but we don’t have the Biscuits in our supermarkets here. :(

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  92. Yummy!! Tasty little bombs of goodness.

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  93. Made these today and loved them! My son decided next time we’ll top the cheese with one slice of pickled jalapeno…and call them NUCLEAR Bacon Bombs!

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    • Love that! :)

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  94. LOVE IT , going home to make them for my hubby….. WOMAN- you want to land a man? THIS is what you cook for him! lol

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  95. wonder if cresent rolls would work as well????

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  96. Iam from Louisiana so Im going to try this with shrimp.

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  97. Yes, I DO deserve this!!! ;)

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  98. How about slicing some chicken breasts into rounds, flattened enough to wrap around the cheese cubes, but not so thin they break. I’m going to try that instead of the bread.

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  99. Cheesy bacon bombs, I love you. . .

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  100. We made these yesterday after I saw this recipe and used pepper jack instead of mozzarella and they were FANTASTIC!!! :D Thanks so much! Will be making these again and again lol ;)

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    • Yay! :)

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  101. I just thought you should know that this lady has taken all the photos above and copied and pasted the recipe in here post with no links back to you. She has left your watermarks on the pics. That is how I found you to let you know.

    https://www.facebook.com/photo.php?fbid=132260170298638&set=pb.130682360456419.-2207520000.1367949723.&type=3&theater

    If you contact FB though this form. They will have it taken down without you having to confront the person doing this… here’s the form to report it if you want… I just had to let you know. I’ve had this happening to me a lot lately!

    https://www.facebook.com/help/contact/208282075858952?rdrhc

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    • Grrr..thank you. It never ends…lol

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  102. I accidently bought the home style grands will they still work for this??

    Reply
    • For sure! :)

      Reply
  103. I just made these as tonight for my fiance and I- it’s our lazy movie day :) all I had was cheddar cheese and the croissant rolls, but WOW! I baked them in the oven at 400 degrees. These are amazing. Thanks for the recipe! Next time I’m Going to dice up some jalapenos!

    Reply
  104. If I don’t want to cook all 32 at the same time, think they’ll be ok in the freezer/fridge for a while?

    Reply
    • Yes.

      Reply
  105. my friend saw a picture of these shared on facebook and he showed them to me. i had to make them lol. they were good but i ate them too hot lol. i plan pn trying pepperjack cheese next time.

    also I am looking at the other recipes on here. Sooo much good stuff! you got a 17 year old boy into wanting to cook lol.

    Reply
  106. I just tried baking these, rather then deep-frying them. I cooked the bacon first then wrapped it around the buiscuit-wrapped cheese, and afixed it with a toothpick. I baked at about 350 for 10 minutes.

    The cheese oozed out the sides, though. Anyone know how to stop this? They were still very good!

    Reply
  107. roll them in brown sugar and bake in the oven. you can put a drop or so of hot sauce in them for an extra kick. they had something like this on the chew tv show. check it out. use your imagination..

    Reply
  108. They look so delicious can you tell me how you made the cheese that was on top After they were done

    Reply
    • I cut into a couple of them while they were hot. ;)

      Reply
  109. Hi I live in Australia and would so love to try these but I’ve never even heard of that tinned biscuit stuff whatever it is, is there a substitute or recipe instead please?

    Reply
  110. Look good, but no instructions on how to make them, one could guess, but then one would like to know exact? Bev.

    Reply
    • The instructions are listed under “directions”. :)

      Reply
  111. this look sooo yummy ill make them soom

    Reply
  112. So I made these last night. They turned out pretty good, but they way they say to make them they didn’t turn out quite right so we made a few changes. If you use a whole slice of bacon the bacon is done way before the biscuits and the cheese melts and i made the cubes of cheese a little smaller to fit in the biscuit good. Make sure you cook in small batches like it states or you have one hell of a mess. They are really good though.

    Reply
  113. I tried and I love them……

    Reply
  114. How come an excellent recipe appears and all these people want to CHANGE it?? hhaha…sounds good just the way it is! Thanks Amy!

    Reply
    • We giggle at that all the time. The people who say, mmmm this is great, as long as its changed into a completely different thing! Hahaha! Actually I’m happy to inspire. :)

      Reply
  115. what i can use as alternative for Grands Flaky Layers Biscuits? becuase here in nederland i didnt see any like that..also can i use fresh mozarella? please help me. i wnt to try this recipe for my kids en husband.. thanks u en more power…

    Reply
  116. These truly are the bomb! First off I got the wrong biscuits. I bought the regular ones so I just cut them in half. I cut mozzarella cheese sticks in fourths. Cut each slice of bacon in half. Only put about an inch of oil in the skillet. Fried on one side for a minute then flipped them and fried for one more minute.

    Reply
  117. Oh my goodness…I am SO making these at the cabin this holiday weekend! These will be fantastic for our movie at the end of a long hot day! Instead of the mozzarella cheese, I’m trying good old fashioned cheese curds instead. YUM!

    Reply
  118. I live in England so I’ve never heard of the biscuits you used! Is there any alternative?

    Reply
  119. How long do you dry them for?

    Reply
  120. Fry*

    Reply
  121. I would like to make them. but, can you make themwith the whole biscuit? or do you have to cut them in quarters?

    Reply
    • They’d be Nuclear Bombs (HUGE) if you didn’t cut them first..but hey, could be good! :)

      Reply
  122. I am in love!!

    Reply
  123. Use Queso Para Frier or Queso Blanco. This is cheese for frying/grilling. Mozz is for melting. This is the wrong cheese to use for this dish.

    Reply
  124. thiose buscuits Ive not seen in England Is it just puff pastry? in which case could I use ready rolled puff pastry from the supermarket.

    Reply
  125. I think I might add a bit of jalapeno just for fun….how about some dipping sauces….

    Reply
  126. I’m from the Philippines, and I’m pretty sure the Pillsbury Grands Flaky Layers Biscuits isn’t available here. Could anyone come up with a substitute? Thanks!

    Reply
  127. All I can say is “God Bless You”. It’s food porn at it’s finest and I can’t wait to partake!

    Reply
  128. WOW! Will you be my new best friend?

    Reply
  129. So how much cheese does the recipe call for in total?

    Reply
  130. I saw this on friends Facebook so I went to store and bought ingredients to make them. These are awesome! I also had cream cheese and jalapeños and used that as filler also. (roasted jalapeños mixed with cream cheese and diced bacon, better wrapped in bacon) I wouldn’t make them without jalapeños, I like hot and spicy. My motto is if it ain’t hot, it ain’t good! Thank you for the recipe. Awesome, will make them again especially since it makes a lot of them. I also noticed that if you refrigerate before cooking, biscuits do NOT cook all the way. They are doughey.

    Reply
    • True…a cold biscuit will not cook properly! So glad you enjoyed them! :)

      Reply
  131. Tried these tonight with a little 5-biscuit can, luckily. My bacon-fried foods-loving hubby ate a couple and then stopped.
    1. Using a full piece of bacon is too much because it didn’t get crispy inside – and limp bacon is just yucky.
    2. Mozzarella is too bland with the bland biscuit dough. Pepper Jack was definitely better.
    3. It needs something else, but I don’t quite know what. A dribble of honey was pretty good. Ranch dressing, of course, makes everything better.

    I probably wouldn’t make these again. If I wanted to have heart attack food, I’d find something else I like better.

    Reply
    • So sorry to hear that.

      Reply
  132. My son LOVES bacon. My son LOVES cheese. My son LOVES biscuits.
    My son LOVES Cheesy Bacon Bombs!!!

    I thought they were pretty good too! ;-)

    I did have a little problem with the bacon sticking to my pot. I either need more oil or to move them around more?

    Reply
    • Thank you! And I LOVE your son…and you too! Haha! Yep, just roll them around as they fry, I use a fork or chopsticks :)

      Reply
  133. There are way too many pictures of the finished project on this page. Especially at the beginning! Frustrating to have to scroll all the way through them to get to the instructions, especially when using my phone to look up the recipe.

    Reply
  134. can you cook these on the grill instead of frying? How long would you need to cook them do you think?

    Reply
  135. I bought the stuff to make these this week, I wish the recipe told how long to leave them in the oil, though, or gave an option for the oven. My husband and I are going a slightly sweeter route when I make them, as we got Applewood bacon, medium cheddar cheeses, and Honey Butter Grands Flaky Biscuits. However, I’m planning to attempt substituting the skewering sticks with pretzel sticks so that the sticks also edible. I look forward to seeing how they turn out.

    Reply
    • It’s difficult to assign a length of time, because there are so many variables…golden in color is a pretty accurate guide. :)

      Reply
  136. I’m trying these with garlic butter.

    Reply
  137. I like your site, very nice. Btw, you shop at Kroger

    Reply
  138. These sound great ,, could you make them in olive oil ?? Also . could they bake in the oven instead of frying ,, or maybe under the broiler???
    Thanks

    Reply
  139. So I just made these. Really easy to do and I baked them in the oven for 15 minutes at 425 degrees. I used some parchment paper on a cookie sheet because the cheese does run. Very hot so let them cool a bit. Thanks Amy

    Reply
  140. I’m going to do these with either swiss cheese or monterey jack, rather than mozzarella. Also, I’m going to be bold and up the pork level by putting some pre-cooked ham inside the biscuit dough as well. Mmm…

    Reply
  141. Are there alternative ingredients for ‘Pillsbury Grands Flaky Layers Biscuits’? We don’t have it in Manila. :(

    Reply
  142. look at the book wheatbelly… you may change your mind not so much about the gluten but modified wheat…

    Reply
  143. Omg! We are having an appetizer contest at or ugly Christmas sweaters party and I think I’m gonna win! Thanks gonna make another batch with jalapeños too :) Thanks for the wonderful idea!

    Reply
    • Oh yum..best of luck, that sounds like fun! Let me know if you win! :)

      Reply
  144. I was so inspired by this recipe – I had to make it and make a post giving credit with hyperlink to you guys for it! I did make one variation, because I’m sort of on this making things from scratch kick- I made my own biscuit dough to use. Also since I’m not in the states at the moment, instant biscuit dough isn’t so easy to come by. Nevertheless, your recipe rocked. I know people mentioned it not having enough flavor – but I felt that this dish was literally ALL FLAVOR. I may try it again in a year or so – with other fillings. I’d do it more often, but let me not lie – Bacon Bombs are so decadent they will take a few hours off of your life every time you eat them :) You’ve made a believer out of me!

    Reply
  145. Hello,

    these look sooo good – I will try them asap… Can you tell me, what dough would be most similar to your flaky biscuit pack? It doesn’t look like our German “Blätterteig”, which I translated into but more like a fluffy yeast dough… Unable to shop in American shops right now I would appreciate a helpful answer, so I can spread this recipe here in Germany as well.

    Thanks a lot,

    Sabine

    Reply
  146. What is the Australian equivalent to the Pillsbury flaky biscuit please? Thanks.

    Reply
  147. Recipe credit as well.

    Reply

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