Best 5 Bacon Sun Dried Tomato Rolls Recipes
Indulge in a culinary delight with our savory Bacon Sun-Dried Tomato Rolls, a harmonious blend of crispy bacon, tangy sun-dried tomatoes, and fluffy homemade dough. These rolls are perfect for any occasion, whether it's a casual brunch, a potluck gathering, or an elegant dinner party. With three variations – Classic, Pesto, and Spinach & Feta – there's a flavor combination to satisfy every palate. The Classic recipe embraces the simplicity of bacon and sun-dried tomatoes, while the Pesto version adds a vibrant burst of basil and pine nuts. For those who love a touch of Mediterranean flair, the Spinach & Feta variation offers a delightful combination of wilted spinach and creamy feta cheese. Get ready to impress your family and friends with these delectable and versatile rolls!
Check out the recipes below so you can choose the best recipe for yourself!
BACON & SUN-DRIED TOMATO PHYLLO TARTS
Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.-Patricia Quinn, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 45 tartlets.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BACON, SUNDRIED TOMATO & FETA ROLLS
Good Food reader Liz Baron shares her take on a party classic. Make your own pastry and fill with a savoury mix
Provided by Good Food team
Categories Snack
Time 55m
Yield Makes 24-30
Number Of Ingredients 7
Steps:
- For the pastry, sift the flour and a pinch of salt into a large bowl. Grate in the frozen butter. Use a kitchen knife to mix until all the pieces of butter are coated with flour. Stir in 150ml cold water to form a soft dough, then bring together with your hands. Wrap in cling film and chill in the fridge for 30 mins.
- Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out half the pastry to a long rectangle, about 9 x 45cm. Scatter half the filling ingredients along the pastry, towards one edge. Brush the other edge with egg and fold it over the filling, pressing the pastry edges to seal into a long sausage roll. Brush the top with more egg, then cut into 3cm-long rolls. Use scissors to snip little 'V' shapes in the top of each roll.
- Repeat with the remaining pastry and filling, then arrange the rolls on baking parchment-lined baking trays. Bake for 15-20 mins until golden brown.
Nutrition Facts : Calories 99 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
BACON & SUN-DRIED TOMATO ROLLS
These rolls have the bacon sun-dried tomatoes in the dough mix. They're excellent with soup and as with all bread are at their very best when fresh from the oven with butter melting into them. If anything, err slightly over with the flour and under with the water as the liquid from the onions & toms etc can result in a slightly stick dough. Check consistency during kneading and adjust with floour/water if required. I find 'cooking bacon' is better than rashers as these off-cuts are often chunkier - they make large, lean lardons that survuce the frying then kneading processes. I was brought up on a diet of homemade half and half bread - long before the days of bread makers and almost always make a 50/50 mix. (Making a full loaf I find using the small wholemeal, light crust setting on a large 50/50 mix gets it about right).
Provided by BonusMeals
Categories Breads
Time 2h15m
Yield 12 Rolls
Number Of Ingredients 13
Steps:
- Place the sun-dried tomatoes, bacon, onions and oregano in a frying pan. Depending on the amount of residual oil from the tomatoes and the amount of fat on the bacon, add 1-2 Tbsp of oil to the pan and fry gently until lightly browned. Add to the bread tin.
- Add the remaining ingredients in the following order; tomatoe puree, milk, water, sugar, wholemeal & white bread flours and finally the dried yeast.
- Run your breadmaker on the dough setting.
- Meanwhile, grease a baking sheet with butter and pre-heat the oven to 40-50°C.
- When the dough is ready, cut into 12 equal portions and place on the baking sheet. (If the dough is sticky, knead in some extra flour).
- Place the rolls in the warmed oven for about ~20 minutes for a 2nd rising.
- Turn the oven up to 200C and bake for 15 minutes, turning once half way through (no need to wait for the oven to get up to temperature).
- Remove from the oven and place on a cooling tray.
- Cut open, spread with unsalted butter and enjoy.
Nutrition Facts : Calories 222.5, Fat 5.4, SaturatedFat 1.6, Cholesterol 10.6, Sodium 600.8, Carbohydrate 34.5, Fiber 1.4, Sugar 1.7, Protein 8
BREAD MACHINE SUN-DRIED TOMATO ROLLS
A short list of ingredients means you can get the dough for rich, flavorful rolls done in a dash.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 12
Number Of Ingredients 6
Steps:
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle. Do not use Delay cycle.
- Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
- Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost double.
- Heat oven to 350°. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled.
Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Roll, Sodium 210 mg
SUN-DRIED TOMATO CHICKEN ROLL-UPS
"All the filling ingredients complement each other to give these roll-ups a really great burst of flavor." Christine Maddox - Prattville, AL
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Place egg and bread crumbs in separate shallow bowls. Dip chicken in egg, then coat with bread crumbs., Combine cheese and tomatoes. Place 1/4 cup cheese mixture down the center of each chicken breast; top with each with bacon. Roll up from a short side; secure with toothpicks., Place on a greased baking sheet; drizzle with oil. Bake at 400° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.
Nutrition Facts : Calories 416 calories, Fat 19g fat (5g saturated fat), Cholesterol 167mg cholesterol, Sodium 545mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 45g protein.
Tips:
- For a chewier dough, let the dough rise for a longer period of time. You can let it rise in the refrigerator overnight or at room temperature for a few hours.
- If you don't have sun-dried tomatoes, you can use chopped fresh tomatoes instead. Just be sure to drain off any excess moisture before adding them to the dough.
- You can use any type of cheese you like in these rolls. Cheddar, Parmesan, and mozzarella are all popular choices.
- To make the rolls ahead of time, bake them according to the recipe and then let them cool completely. Once they are cool, wrap them tightly in plastic wrap and freeze them for up to 2 months. When you're ready to serve, thaw the rolls overnight in the refrigerator and then reheat them in a preheated oven at 350 degrees Fahrenheit for about 15 minutes.
Conclusion:
These Bacon Sun-Dried Tomato Rolls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a side dish with soup or salad. With their combination of savory bacon, tangy sun-dried tomatoes, and melted cheese, these rolls are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy recipe that's sure to impress, give these Bacon Sun-Dried Tomato Rolls a try.
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