Over 20 Bacon-Wrapped Appetizers and Treats
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.
Cook times will vary, depending on your oven, and how thick your bacon is.
Bacon-Wrapped Appetizers Included in This Article
- Lit’l Smokies
- Baby Baker Potatoes
- Brussels’ Sprouts
- French Fry Bundles
- Stuffed Mushrooms
- Green Beans
- Devils on Horseback
- Jalapeño Poppers
- Chicken Bites
- Onion Wedges
- Beef Cubes
- Water Chestnuts
- Artichoke Hearts
- Scotch Eggs
- Matzo balls
Bacon-Wrapped Lit'l Smokies- A Superbowl Favorite
- 14-oz pkg Hillshire Farms Lit'l Smokies
- 1 pkg thick bacon
- 1/2 c brown sugar
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.
- 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
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.
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
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.
- 1 lb baby potatoes
- 1 pkg thick bacon
1. Wrap potatoes in a half a slice and secure with toothpick.
2. Bake at 425 for 45 minutes.
- 1 lb Brussels' sprouts
- 12 oz pkg med-thick bacon
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.
- 1 lb meatballs (I like Schwan's Italian meatballs)
- 8-10 oz bacon
- BBQ sauce, optional
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
- Leftover French fries
- 12 oz thin cut bacon
1. Wrap 3 medium to large fries, or 4-6 thin fries in 1/2 slice.
2. Bake at 400 for 15 min.
- 1.5 lb med-lg shrimp
- 1 lb med thick bacon
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.
- 1.5 lb sea scallops
- favored seasoning
- 1 pkg thin bacon
- butter or olive oil
- lemon juice
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.
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.
- 16 oz mushrooms
- 12 oz bacon
- 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
1. Remove stems and trim around opening as needed (see photo above). Finely chop stems.
2. Begin stuffing preparation by melting butter with the oil in a skillet over medium heat.
3. Add stems to skillet, and cook about 3 minutes. Cook another 2 minutes with garlic and green onions.
4. Combine mushroom mixture with remaining ingredients.
5. Spoon stuffing into mushroom caps.
6. Use one slice to criss-cross wrap each mushroom, or half slice for single wrap. See photos above. Secure slices with toothpicks, or place open end down.
7. Bake at 425 for 40 minutes.
- 10 oz fresh whole green beans, about 4” to 6” long
- 12 oz thin bacon
- salt and pepper
- olive oil
1. Rinse beans and toss with olive oil, salt and pepper.
2. Wrap bundles of 4 to 6 beans with 1/2 slice of the good stuff.
3. Bake at 400° for 30 minutes. If you like crisper beans, use pre-cooked slices and bake for 10 minutes.
Devils on Horseback
- 30 dates or prunes
- 15 slices bacon
- 6-8 oz cream cheese or Stilton cheese
- 1/4 c soy sauce
- 1 T ginger paste or 1/2 tsp dry ground ginger
- 1/2 c brown sugar
1. Cut dates (or prunes) halfway through, and stuff with a small amount of cream cheese or Stilton cheese.
2. Wrap each date with a half slice and secure with toothpick.
3. Mix soy and ginger. Dip dates in mixture.
4. Place on baking sheet, and sprinkle with brown sugar.
5. Bake at 400° for 20 to 30 minutes.
Make your jalapeño poppers with whole or half jalapeños. If using whole, make a vertical slit down one side of jalapeños, and remove seeds. Alternatively, cut jalapeños in half lengthwise, and remove seeds. It’s a good idea to wear disposable gloves when handling jalapeños.
- 15 jalapeños
- 8 slices bacon for whole jalapeños, 15 sliced for pepper halves
For 30 jalapeño halves, or 15 whole jalapeños, try the following fillings:
- 16 oz cream cheese, then top with 2 cups of cheddar
- ½ lb of ground sausage mixed with 2 cups of shredded cheddar
- 8 oz cream cheese mixed with 8 oz Jalapeño Jack cheese
1. Partially cook half slices of bacon at 425° for 10 minutes.
2. Wrap stuffed jalapeños in half slices and secure with a toothpick.
3. Bake at 425° for 10 to 15 minutes, or grill on indirect medium heat for 15 to 20 minutes. Sausage-stuffed poppers should be cooked to an internal heat of 160° (use meat thermometer).
- 5-6 medium bananas
- 12-15 slices bacon
- 1/4 c soy sauce
- 1 T honey
1. Cut bacon slices in half. Partially cook at 425° for 10 minutes.
2. Blend 1 tablespoon of honey with ¼ cup of soy sauce in a bowl.
3. Cut bananas into 2-inch pieces. Place pieces in soy mixture and stir to coat. Refrigerate for 30 minutes.
4. Wrap banana pieces in half slices and secure with toothpick. Place on baking pan and brush with soy mixture.
5. Bake at 425° for 15 minutes, turning once.
- 1 lb chicken breast
- Lawrey's seasoning salt
- Sweet Baby Ray's Barbecue sauce
- 12-16 oz bacon
1. Cut raw chicken into pieces approximately 1 ½ inches square.
2. Sprinkle with seasoned salt.
3. Cut slices in half, and wrap chicken pieces, securing with toothpicks.
4. Drizzle with barbecue sauce.
5. Bake at 375° for 30 to 40 minutes.
- 5 medium onions
- 15 pieces bacon
1. Cut onions into 6 wedges each.
2. Wrap wedges with one half-slice each, and secure with toothpicks.
3. Bake at 400° for 30 minutes.
- 1.5 lbs tender beef, such as tenderloin
- 1 lb bacon
- seasoned salt, optional
- 1/3 c Worcestershire sauce
1. Select stew beef or beef tip cubes approximately 1 ½ inch square, or cut tenderloin beef into 1/2-inch thick rounds.
2. If you like your beef on the rare side, partially cook half slices of bacon at 425° for 5-10 minutes, depending on thickness.
3. Place beef pieces in a bowl, pour in Worcestershire sauce and toss to coat. Drain any excess sauce.
4. Sprinkle meat with seasoned salt if desired.
5. Wrap beef pieces with half slices and secure with toothpick.
6. Bake at 350° about 15-20 minutes.
- 5 med peaches
- 10 slices of thin bacon
- 30 basil leaves
- balsamic vinegar
1. Partially cook half slices at 425° for 7-10 minutes.
2. Cut peaches into 6 wedges each. Place basil leaf on wedges and wrap peach in bacon strip. Secure with toothpick.
3. Bake at 375° for 30 minutes.
4. Drizzle with balsamic vinegar.
- 1 can whole water chestnuts
- 1/2 lb bacon
- 1 cup ketchup
- ½ c packed brown sugar
- 1 T Worcestershire sauce
1. Blend together ketchup, brown sugar, and Worcestershire sauce.
2. Drain water chestnuts.
3. Wrap a half slice around each water chestnut and secure with toothpick.
4. Bake at 375° for 15 minutes.
5. Remove from oven and drain away the grease. Pour ketchup mixture over chestnuts, and bake another 35 minutes.
- 1 bag frozen artichoke heart quarters
- salt and pepper to taste
- 12 oz bacon
- balsamic vinegar
1. Partially thaw artichoke hearts. Sprinkle with salt and pepper to taste.
2. Wrap in 1/3 length of bacon and secure with toothpicks.
3. Place pieces on baking sheet and drizzle with balsamic vinegar.
4. Bake at 375° for 40 minutes.
- 2 lbs bulk sausage
- 2 tsp dried minced onion
- 8 hard-cooked eggs, peeled
- All-purpose flour
- 1 ½ c panko crispy bread crumbs
- 2 eggs, beaten
- 8 slices of bacon
1. Pre-heat oven to 400.
2. Mix sausage and onion flakes in a large bowl. Separate mixture into 8 equal portions.
3. Roll boiled eggs in flour to coat.
4. Shape a portion of sausage around each egg to completely encase eggs.
5. Dip boiled eggs in to beaten egg. Coat with panko crumbs, then wrap a slice of bacon around each egg.
6. Place eggs on baking sheet with slice edge down.
7. Bake 45 minutes, until pork is throughly cooked.
I saw a photo of bacon-wrapped marshmallows on the Victorian Food Blog, featuring restaurants in Victoria, British Columbia. The marshmallows were a limited time offering on the appetizer menu at the Ross Bay Pub. I was concerned about not being able to get any color on my marshmallows, but when I referred back to the original photo, Ross didn’t really get any toasting on their marshmallows either. The color actually came from their bourbon caramel sauce. I found my marshmallows to be very sweet, and can’t really imagine adding a sweet topping.
- 20 large or jumbo marshmallows
- 20 slices of bacon
1. Bake bacon until done, about 10 minutes at 375°, or use fully cooked and heat long enough to make pliable.
2. While bacon is still hot and pliable, wrap one strip of bacon around each marshmallow and secure with a toothpick.
3. Place marshmallows in baking pan. Increase heat to 400°. Bake for 2-3 minutes. I cut on the oven light, and watched them the entire time. The trick is to try to get a little color on the marshmallows, but remove them from the oven before they melt out from under the bacon, which is what happened on my first attempt.
How’s this for an ironic choice? Who would wrap matzo balls, steeped in Jewish tradition, in pork?! Apparently Top Chef season 2 winner, Ilan Hall. There are multiple websites posting the National Public Radio recipe for bacon-wrapped matzo balls, but it’s a huge recipe, calling for 18 eggs. I did a little more digging and came up with this version for 6 matzo balls.
- 2 T schmaltz (or fat)
- 2 eggs, lightly beaten
- ½ c matzo meal
- 1 tsp salt
- 6 slices bacon
1. Thoroughly combine 2 tablespoons of schmaltz (or fat) with 2 lightly beaten eggs.
2. Blend in ½ cup of matzo meal and 1 teaspoon of salt. Add 2 tablespoons of stock.
3. Refrigerate covered for 30 minutes or more.
4. With wet hands, make into 6 matzo balls about 1 ½ inch diameter.
5. Drop matzo balls into boiling salted water. Boil covered for 30 to 40 minutes.
6. Wrap cooked matzo balls in one slice each. Place on baking sheet with seam down.
7. Bake at 400° for 20 minutes.
Tofu and Meat Cubes
Bacon-wrapped tofu is another surprising offering. Tofu is probably most often used instead of meat, in vegetarian dishes. I found a version of wrapped tofu on the Bacon Today website.
- 1 pkg firm tofu
- ¼ c soy sauce
- ¼ c brown sugar
- 10 oz bacon
1. Cut tofu into slices about ¾ inch thick. Place slices on a sheet pan and cover with parchment paper or waxed paper. Place another sheet pan on top. Place something heavy on top of the second pan for about an hour to press out some of the liquid. This makes the texture of the final tofu more firm.
2. Cut tofu into cubes or bars, wrap with a half a slice, and secure with a toothpick.
3. Make soy sauce and brown sugar marinade. Dip bacon-wrapped tofu cubes in marinade and coat thoroughly.
4. Fry tofu cubes in a hot skillet, turning as needed, until bacon is crispy.
What is Your Bacon-Wrapped Treat Top Pick
Which bacon-wrapped appetizer would you most like to try?
© 2014 rmcrayne