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20+ Bacon-Wrapped Appetizers and Treats

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Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.

Who doesn’t like bacon?! Include some bacon-wrapped appetizers in your next party menu, and you’ve got a formula for success. My company’s Christmas party food improved 300% based on the bacon-wrapped shrimp alone! You can wrap most any meat, seafood, or vegetable in bacon, pop them in the oven, and in 30 to 60 minutes, you’ve got great appetizers.

Cook times will vary, depending on your oven, and how thick your bacon is. If you are concerned that your meat or seafood might overcook, or that your vegetables might get too soft, pre-cook or partially cook the bacon at 375 for 5-10 minutes. Then wrap your meat or vegetable and pop them in the oven again.

When using toothpicks to secure bacon, be sure to soak picks in water for about 20 minutes to minimize burning in the oven. And, you can always switch out the toothpicks for new ones if too charred.

A Word About Cook Times...

Cook times will vary, depending on your oven, and how thick your bacon is.

Bacon-Wrapped Appetizers Included in This Article

  • Lit’l Smokies
  • Asparagus
  • Baby Baker Potatoes
  • Brussels’ Sprouts
  • Meatballs
  • French Fry Bundles
  • Shrimp
  • Scallops
  • Stuffed Mushrooms
  • Green Beans
  • Devils on Horseback
  • Jalapeño Poppers
  • Bananas
  • Chicken Bites
  • Onion Wedges
  • Beef Cubes
  • Peaches
  • Water Chestnuts
  • Artichoke Hearts
  • Scotch Eggs
  • Marshmallows
  • Matzo balls
  • Tofu
Lit'l Smokies sausages wrapped in bacon and sprinkled with brown sugar

Lit'l Smokies sausages wrapped in bacon and sprinkled with brown sugar

Bacon-Wrapped Lit'l Smokies- A Superbowl Favorite

Ingredients

  • 14-oz pkg Hillshire Farms Lit'l Smokies
  • 1 pkg thick bacon
  • 1/2 c brown sugar

Instructions

1. Wrap sausages in about a third of a slice of bacon, and secure with toothpick.

2. Place on pan and top with generous sprinkling of brown sugar.

3. Bake at 325 degrees for 50 minutes, until sugar is bubbly.

Fresh Asparagus

Ingredients

  • 1 package asparagus, about 1 lb, thin to medium stalks
  • 1 pkg bacon, 12 oz would be more than enough
  • olive oil or coconut oil
  • salt & pepper

Instructions

1. Trim or snap asparagus to remove tough part of the stalk. Toss with olive oil, salt and pepper.

2. Wrap bundles of 3-4 stalks with 1/2 slice for thin asparagus, or 1 slice for large asparagus. If you like your asparagus firm, you will need to partially cook slices before wrapping asparagus.

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3. Bake at 400°. Bake time will vary depending on thickness of bacon and size of asparagus. Cook large asparagus with raw bacon for 30 min.

Baby Baker Potatoes from Schwan's.  These are incredibly good!

Baby Baker Potatoes from Schwan's. These are incredibly good!

Baby Baker Potatoes

I use Schwan’s Baby Bakers, and I can’t tell you how great these turned out! The bacon keeps the potatoes from drying out, so they remain nice and plump.

Ingredients

  • 1 lb baby potatoes
  • 1 pkg thick bacon

Instructions

1. Wrap potatoes in a half a slice and secure with toothpick.

2. Bake at 425 for 45 minutes.

Brussels Sprouts wrapped in slices of deliciousness

Brussels Sprouts wrapped in slices of deliciousness

Brussels' Sprouts

Ingredients

  • 1 lb Brussels' sprouts
  • 12 oz pkg med-thick bacon

Instructions

1. Wrap sprouts in about a half slice.

2. They are too firm to stick a toothpick through, so place on pan with bacon edge facing down.

3. Bake at 425 for 45 to 60 minutes.

Meatballs

Ingredients

  • 1 lb meatballs (I like Schwan's Italian meatballs)
  • 8-10 oz bacon
  • BBQ sauce, optional

Instructions

1. If using BBQ sauce, marinate meatballs in sauce for 30-60 minutes.

2. Wrap meatballs in a half slice and secure with a toothpick. If you use frozen meatballs, just place wrapped meatballs on pan with end flap down.

3. Bake at 400 for 50 minutes, turning once.

4. If you used frozen, place toothpicks for serving after meatballs are cooked. If you used toothpicks to secure bacon, change out before serving if burned.

French fry bundles with Ranch dressing

French fry bundles with Ranch dressing

French Fry Bundles With Ranch Dressing

Ingredients

  • Leftover French fries
  • 12 oz thin cut bacon

Instructions

1. Wrap 3 medium to large fries, or 4-6 thin fries in 1/2 slice.

2. Bake at 400 for 15 min.

Shrimp wrapped in bacon

Shrimp wrapped in bacon

Shrimp

Ingredients

  • 1.5 lb med-lg shrimp
  • 1 lb med thick bacon

Instructions

1. Partially cook half slices at 425 for 10 minutes.

2. Peel large shrimp, leaving tail.

3. Wrap shrimp with half slices and secure with toothpick.

4. Bake at 425 for 15 minutes, turning once.

Wrapped sea scallops

Wrapped sea scallops

Scallops

Ingredients

  • 1.5 lb sea scallops
  • favored seasoning
  • 1 pkg thin bacon
  • butter or olive oil
  • lemon juice

Instructions

1. Partially cook meat on medium high in a large skillet, about 3 minutes. Drain on paper towel.

2. Season scallops as desired, such as Cajun seasoning or minced garlic.

3. Wrap scallops with one slice or less, making no more than 2 complete revolutions around scallops. Hold in place with pre-soaked toothpicks.

4. In a clean skillet, heat olive oil or butter on medium high.

5. Sear scallops in skillet, about 2 minutes on each side.

6. Drizzle with lemon juice.

Stuffed Mushrooms

There are many options for mushroom stuffing. Breadcrumb and cheese mixtures are popular, with the addition of sausage, crab, or spinach. Use your imagination, or go with an old favorite. I made 2 versions, one with bread crumb stuffing, and one using Baby Baker potatoes, cut in halves. I used Baby Bella mushrooms, selecting the best of the mushrooms, trying to have all relatively the same size. I prepared ½ recipe of stuffing, which was enough for 7 caps.

Ingredients

  • 16 oz mushrooms
  • 12 oz bacon

For stuffing:

  • 4 green onions, including green part, finely chopped
  • 1 sm clove garlic, minced
  • 2 T butter
  • 1 T olive or coconut oil
  • ½ c Progresso Italian breadcrumbs
  • ¼ c grated Parmesan cheese
  • ¼ c water or broth
  • Salt & pepper