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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 by 300% based on the bacon-wrapped shrimp alone! You can wrap almost 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°F for 5 to 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
Here is a plate of Lit'l Smokies sausages wrapped in bacon and sprinkled with brown sugar.

Here is a plate of Lit'l Smokies sausages wrapped in bacon and sprinkled with brown sugar.

Bacon-Wrapped Lit'l Smokies: A Superbowl Favorite

Ingredients

  • 14-ounce pkg Hillshire Farms Lit'l Smokies
  • 1 package thick bacon
  • 1/2 cup brown sugar

Instructions

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

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

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

Fresh Asparagus

Ingredients

  • 1 package asparagus, about 1 pound, thin to medium stalks
  • 1 package of bacon, 12 ounces 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 to 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°F. Bake time will vary depending on the thickness of the bacon and the size of the asparagus. Cook large asparagus with raw bacon for 30 minutes.

These Baby Baker potatoes from Schwan's are incredibly good!

These Baby Baker potatoes from Schwan's 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 pound baby potatoes
  • 1 package thick bacon

Instructions

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

2. Bake at 425°F for 45 minutes.

Brussels Sprouts wrapped in slices of deliciousness

Brussels Sprouts wrapped in slices of deliciousness

Brussels' Sprouts

Ingredients

  • 1 pound Brussels sprouts
  • 12-ounce package of medium-thick bacon

Instructions

1. Wrap sprouts in about a half slice.

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

3. Bake at 425°F for 45 to 60 minutes.

Meatballs

Ingredients

  • 1 pound meatballs (I like Schwan's Italian meatballs)
  • 8 to 10 ounces bacon
  • BBQ sauce, optional

Instructions

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

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

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

4. If you used frozen, place toothpicks for serving after the 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

Instructions

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.

Whole green beans

Whole green beans

Green Beans

Ingredients

  • 10 oz fresh whole green beans, about 4” to 6” long
  • 12 oz thin bacon
  • salt and pepper
  • olive oil

Instructions

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- dates stuffed with cheese, wrapped in bacon

Devils on horseback- dates stuffed with cheese, wrapped in bacon

Devils on Horseback

Ingredients

  • 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

Instructions

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.

Jalapeño Poppers

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.

Ingredients

  • 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

Instructions

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).

Bananas

Ingredients

  • 5-6 medium bananas
  • 12-15 slices bacon
  • 1/4 c soy sauce
  • 1 T honey

Instructions

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.

Small chicken bites wrapped in bacon

Small chicken bites wrapped in bacon

Chicken Bites

Ingredients

  • 1 lb chicken breast
  • Lawrey's seasoning salt
  • Sweet Baby Ray's Barbecue sauce
  • 12-16 oz bacon

Instructions

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.