Bacon Breadsticks Recipes

Steps:

• Wrap a piece of bacon around each breadstick. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake at 375° for 20-25 minutes or until bacon is crisp.

Steps:

• After the brown sugar has air-dried a bit, add the chili seasoning and mix with fingers to blend well.
• Take a bacon rasher and dip it into the sugar, pressing sugar in lightly on both sides.
• Wrap, barber-pole style around a breadstick and place on a greased (I use olive oil) baking pan or cookie sheet.
• Repeat with as many bacon rashers as you have left.
• Preheat oven to 400F.
• Roast until bacon is cooked and you can see sugar has caramelized- make sure it's cooked and not burnt- about 8-10 minutes.
• Remove from oven and CAREFULLY pick up breadstick and place on a large platter to harden (the breadsticks will be soft at this point but will harden as they cool).
• This must be done immediately, otherwise the caramelized sugar will set and it will be impossible to get your breadsticks out of the pan.

Steps:

• Cut bacon strips in half and lay them out on a cutting board. Break the bread sticks into 4-inch lengths. Sprinkle the bacon with brown sugar so that the bacon is completely coated. Press the sugar onto the bacon with your fingers. Continue to sprinkle sugar and press it on until no more sugar will adhere.
• Preheat the oven to 325 degrees. Set a rack over a foil-lined baking sheet. Roll the bacon strips, sugar side in, around the bread sticks in a spiral fashion. Be sure to begin as close to the bread stick edge as possible and roll very tightly. Place seam side down on the rack. Bake about 20 minutes, but watch carefully so that the sugar doesn't burn in the last minutes of cooking. Remove them from the oven and let rest for an hour on the rack to become firm.

Steps:

• Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
• Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
• Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Steps:

• Cut slice of bacon in half (vertically). Dip bacon in cheese and wrap around breadstick, cheese against bread. Dip outside of bacon-breadstick in cheese also. Bake in a preheated 375 degree oven until bacon is crisp. Serve cold or warm.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.
• Roll the pizza dough out on a lightly floured surface into a long, thin strip. The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick. Brush the surface of the dough with the oil. Sprinkle with the Parmesan, thyme, and red pepper flakes. Using a pizza cutter, slice the dough into 1/4-inch strips. Place on the prepared baking sheets. The strips can be laid straight or curved into designs. You can also twist 2 strips together. Leave 1/2-inch space between breadsticks.
• Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine.
• Bake until browned and crispy, 10 to 15 minutes.
• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
• In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
• Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

Steps:

• Mix together the flour, yeast, mustard powder, 11/2 tsp fine salt, the sugar, thyme leaves and 1/2 tsp freshly ground black pepper. Stir in 250ml lukewarm water, use your hands to bring together into a dough, then knead for 10 mins on a clean surface until it is smooth and elastic. If you have a tabletop mixer with a dough hook, use this instead and 'knead' for just 5 mins. Sit the dough in a large, clean bowl, cover with oiled cling film and leave at room temperature for about 1 hr until doubled in size.
• Heat oven to 190C/170C fan/gas 5 and line your largest baking tray with baking parchment. Sit the lid of your boxed camembert in the centre of the tray.
• Knead the dough back into a smooth ball, then use your fingers to make a hole through the centre. Steadily stretch the doughnut shape into a large ring until the centre hole is large enough to fit around the lid. The best way to do this is to swing the dough around your fingers, then hand, like a hula-hoop.
• Sit the dough ring on the tray around the box lid. Use kitchen scissors to snip the dough ring into 20 strips, from the outside in, but leave a few millimetres of dough still connecting the strips together around the lid in the centre. If using the ready-to-eat pancetta slices, halve each one lengthways. Twist one of the 20 dough strips to make it longer and thinner like a breadstick, then wrap a pancetta slice in a spiral around it. Repeat with all the dough strips.
• Your breadsticks might look a little higgledy-piggledy at the moment, so use kitchen scissors to snip the ends off any that need it to make an even, round shape, if you like (see tip below). Brush with a little light olive oil and bake for 15 mins.
• Meanwhile, unwrap the camembert and top with the thyme sprigs. Brush with olive oil and sprinkle with a little more black pepper. Remove the breadsticks from the oven and sit the cheese inside the box lid, then bake for another 5 mins until the bread is golden and crispy, and the cheese molten.

Steps:

• Wrap 1 slice bacon in spiral-fashion around each breadstick. Place on double-thick layer of paper towels on microwaveable plate.
• Microwave on HIGH 2 min.
• Roll immediately in cheese until evenly coated.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with aluminum foil or parchment paper and spray with cooking spray.
• Wrap 1 bacon strip around each breadstick, leaving about 1 inch uncovered on each end. Place wrapped breadsticks on the prepared baking sheet. Sprinkle brown sugar evenly over breadsticks.
• Bake in the preheated oven until bacon is crisp and browned, 50 to 60 minutes. Cool breadsticks on a piece of parchment paper or waxed paper sprayed with cooking spray.

Steps:

• Preheat Oven to 375 degrees.
• In a small bowl, combine Cheese and all spices, return to shaker jar. Shake jar well before each use.
• I use a broiler pan with a rack and line the bottom of the pan with aluminum foil, you can use a cookie sheet also if you don't have a pan with a rack, it just might take longer to get the bacon crispy.
• Take a slice of bacon and gently squeeze up and down to stretch without breaking or separating it. Start wrapping at the top end of a bread stick and wrap completely to the bottom end. Be careful, the bread sticks are crispy and will break if you are not gentle. Lay wrapped bread stick so it is perpendicular on the rack (if you place it parallel, it will fall through when cooking). Continue until you have filled the rack, leaving about 1/4 inch gap between each bread stick. Sprinkle each bread stick generously with Cheese mixture. Bake at 375 for 20-30 minutes or until bacon is cooked. When bacon is done, remove from oven and sprinkle with additional cheese mixture. Let stand 5 minutes to cool and let the cheese set. Using tongs, transfer to serving platter. When completely cooled, cover with aluminum foil. (If you cover when warm, steam will build up and make them mushy.).
• You can serve these cold, but if you'd like you can also heat them up in a 375 degree oven for about 5-10 minutes. Remove the foil if reheating.
• Notes:
• 1. I buy store brand regular sliced bacon (the cheaper the better). for a party, I go to SAMS Club and buy the cheap bacon in bulk.
• 2. Check your bread sticks carefully when you purchase them -- often some are broken and you'll need as many whole sticks as you can get. If any are broken you'll need to buy additional packages to have enough to use a pound of bacon, which is 16 slices. I love the Garlic Flavored ones, but this is also great with the Rosemary Flavored, Sesame Seed and Plain ones.
• 3. Cut Garlic Powder in half if using the Garlic Flavored Bread sticks. Cut Rosemary in half if using the Rosemary Flavored Sticks.
• 4. Omit the Cayenne if you don't want that little bite.
• 5. If you are only making 16 sticks, you'll have plenty of the cheese mix leftover and it is great on pasta!
• 6. I love prosciutto and thought these would be wonderful made with it -- however it won't work because there is not enough fat to keep the prosciutto stuck to the bread stick. It shrinks when baked and splits and makes a big messy looking thing. If you want to use prosciutto, I'd suggest dipping the bread sticks in an egg wash before wrapping. Also, prosciutto is much more expensive than bacon.

Steps:

• Slice bacon stips in half, lengthwise.
• Dredge in grated Parmesan cheese.
• Wrap bacon, in spirals, around the breadsticks.
• Place on microwave safe paper towel on microwave safe tray, so that breadsticks are not touching (usually 6-8 ).
• Cover with 2 layers of paper towels.
• Microwave on HIGH for approximately 5 minutes.
• If not done, cook in 1 minute intervals until done.

Steps:

• Place bacon slices on sheet of waxed paper. Sprinkle each slice with 1 tsp. cheese; press gently into bacon to secure.
• Wrap 1 bacon slice, cheese-side down, in spiral-fashion around each breadstick, overlapping edges slightly if necessary to fit.
• Place 2 bacon-wrapped breadsticks on double thickness of paper towels on microwaveable plate; cover with additional paper towel. Microwave on HIGH 2 min. or until bacon is crisp and browned. Cool 30 sec. Repeat with remaining breadsticks.

Steps:

• In a large bowl, dissolve yeast in 1 cup warm milk. Add sugar; let stand for 5 minutes. Add butter, 1 teaspoon salt and remaining milk. Beat until smooth. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Meanwhile, in a large skillet, saute bacon and onion until bacon is crisp; drain. Add pepper and remaining salt. Cool completely. Punch dough down. Turn onto a floured surface; knead bacon mixture into dough. , Roll dough into a 14-in. square. Brush with egg; sprinkle with coarse salt. Cut dough in half lengthwise and in thirds widthwise. Cut each section into six strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 350°.
• Combine cheese and garlic salt/powder (other preferred seasonings).
• Wrap bacon slices in a spiral around each breadstick.
• Place breadsticks on greased or parchment lined pan.
• Cook for 15 minutes or until bacon is browned just a bit.
• Remove and carefully roll the hot breadsticks in cheese mixture.
• Let cool and enjoy!

Steps:

• Wrap a bacon strip around each breadstick; place on baking sheets. Bake at 375° for 15-20 minutes or until golden brown., In a shallow bowl, combine cheese and garlic powder. Roll warm breadsticks in cheese mixture.