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Bacon Wrapped Breadsticks Recipe

Bacon Wrapped Breadsticks

Recipe courtesy Bobby Deen

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (68)

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Average Rating:

Total Reviews: 68

Showing 11-20 of 68

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  • on January 15, 2011

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    I made this for a Christmas party and they where a big hit!

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  • on November 06, 2009

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    If you like your guests, don't make them. I made them and they were horrid! No one liked them. Had to throw away the rest.

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  • on December 21, 2008

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    I made the mistake of making these the night of our Christmas Open House this year. The bacon grease was the problem. I had to take them out of the oven midway through, and put on different cookie sheet. I just sprinkled the parmesean cheese on as soon as they came out of the oven, and it worked just fine. Maybe a broiler pan will work. Make sure the ends are covered good with bacon too. I will make these again, just experiement before the party night...Girls when you do make these I hope you're surrounded by men like I was! They could not wait for these to come out of the oven! Mary Jo, Noblesville, IN December 2008

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  • on November 25, 2008

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    After seeing this made on Paula's Thanksgiving show, I printed the recipe and read all the reviews. Before making a big batch for anyone, I did an experiment with cooking. I made 2 of these with bacon pre cooked for about 2-3 min and put one directly on foil on a cookie tray and the other on a wire rack on top of the cookie tray to allow drainage. I made two with uncooked bacon and also put one directly on cookie tray and one on wire rack. The ones with precooked bacon were done after 20 min at 350 degrees. I let the ones with uncooked bacon go the full 30 min. I used low salt OM bacon, the leanest pack I could find, and Grissini sesame bread sticks, broken in half. One bacon strip per half. Here is the outcome
    1 Pre cooked bacon directly on cookie tray---crunchiest
    2 Pre cooked bacon on wire rack--- slightly crunchy
    3 Uncooked directly on tray---somewhat soft, very little cruch
    4 Uncooked on wire rack---soggy, soft

    But in the end I was not overly impressed with the flavor even with crunchiest. I may try method one above for my husband and son and see what they think

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  • on November 24, 2008

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    Following the recipe's instructions was mistake #1. Bacon was WAY overcooked, the cheese wouldn't stick, breadsticks were hard enough to break a tooth and only four pieces were actually eaten at my company's Thanksgiving Feast. Will try Paula's recipe for this or, better yet, her Parmesan Puff Pastries. Usually, the Deen boys are money with their recipies but this one was counterfeit.

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  • on November 23, 2008

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    If I could give this 6 stars, I would. I made these last year for our Christmas Open House. I put 6 or 7 standing up in a long stemmed water glass and placed them on the bar. (they go extremely well with cocktails. People could not get enough of them. As long as your take the bacon wrapped breadsticks out of the oven and IMMEDIATELY place on paper towels, you cannot go wrong. I will be making them again for this year's open house too.

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  • on May 01, 2008

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    I made this recipe recently for a large church event. I'm an experienced cook and baker, and i thought on a whole the texture of this cracker/breadstick is awkward. Its crunchy-chewy, and if you don't eat them within the first 15 minutes out of the oven they have this stale quality. Its also really really salty (the cracker has salt already, the bacon is loaded with it, and the parmesan cheese too It was about 50-50 on those who liked and didn't like this cracker appetizer. I honestly thought when i first read this recipe that it called for the refrigerated dough - breadsticks. Now that would be nice - maybe buying pizza dough from Trader Joes, twisting it with some bacon, rosemary and parmesan cheese. That's what i'm going to try next time. I wanted this recipe to work, bec its so easy, thought the negative reviews were probably just bec. the reviewer didn't bake them just right, but after several batches, this was my conclusion.

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  • on December 30, 2007

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    I had read the reviews before baking this recipe. I wasn't sure what I would get since some said soggy and terrible tasting. I decided that if you start with good ingredients you can't go wrong with this recipe. I used Oscar Mayer bacon, Alessi Sesame Breadsticks, and Kraft parmesan cheese. Also I drained the breadsticks on paper towels when they came out of the oven. Then added the parmesan cheese.
    I took them to a party and my friends loved them. Wanted the recipe. My husband was disappointed that we couldn't bring any leftovers home. No problem I will make more. Thanks for this easy recipe.

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  • on December 24, 2007

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    I normally love all of Paula's recipes, but these did not get crisp after 30 minutes, and the breadsticks got soggy.

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  • on December 18, 2007

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    everyone that has ate these, have loved them and always ask for the recipe.

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