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Cheesy Bacon and Caramelized Onion Rolls

Cheesy Bacon and Caramelized Onion Rolls

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Turn a can of Pillsbury Crescent Rolls into these rolls of pure cheesy, bacon, caramelized onion bliss. MORE+LESS-

Make with

Pillsbury Crescents


teaspoons extra-virgin olive oil


small to medium white onions, evenly sliced


slices bacon, cut in half


can (8 oz) Pillsbury™ refrigerated crescent rolls


cup shredded soft Havarti cheese


scallion, finely sliced

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  • 1

    Heat the oil in a large skillet over medium. Add the sliced onions and sauté until nice and caramelized, about 45 minutes. Season with a small pinch of salt. Transfer to a cutting board and chop.

  • 2

    In the meantime, in another skillet, render your bacon until crispy. Set aside to drain; crumble.

  • 3

    In the meantime, preheat oven to 375°F. Unroll the crescent rolls onto a baking sheet. Layer with shredded cheese, chopped onions and bacon crumbles. Roll up into the crescent shapes. Bake for 10 to 12 minutes, or until golden brown on top.

  • 4

    Garnish with more bacon crumbles and scallions. Serve immediately!

No nutrition information available for this recipe

More About This Recipe

  • Cheesy, Bacon and Caramelized Onion Rolls. I can't imagine life without these.Thanksgiving is tomorrow. AAAAAH. HOW? How did this happen? Where did the time go?Anyway, anyway. Are you ready for tomorrow? IF you're looking for oneeee laaaast appie, this is it. It's so super easy and so deliciously cheesy and oniony and bacony your face is most likely going to fall off.Just caramelize those onions. Fry up the bacon. Mix it all together. Then you just unroll your crescents, layer on some cheese, onions and crumbled bacon. Roll 'em up like a good girl. Or boy. Or man. Or woman. Or centaur. HEY YOU NEVER KNOW.Bake and be prepared to eat the entire pan. These rolls are just that good.

Our Recipe

1. Preheat oven to 375˚F. Cover a baking sheet with foil and place a baking rack on top. Spray with non-stick spray.
2. Make the Bacon. In a bowl, mix together brown sugar, chili powder, and cayenne pepper. Dip bacon in mixture and place on rack, being sure to leave a little space between each slice. Sprinkle with any extra mixture and place in oven to cook for 10-15 minutes. Begin checking around 10 minutes to make sure sugar is not burning. (Bacon should be slightly crispy but not overdone as it will be cooked more on sandwich). Remove from oven and pat with a paper towel. Place on a cooling rack and set aside, and turn oven down to 350˚.
3. Slice rolls in half and lay the bottom half in a greased casserole dish.
4. Place a layer of roast beef over each of the bottom of the rolls, followed by a layer of cheese and the spicy candied bacon. Finish with the top half of the rolls.
5. Brush the tops of the rolls with melted butter, cover with foil and bake at 350˚F for 10 minutes. Remove foil and bake another 10 minutes, or until rolls are a golden brown and cheese has fully melted.
6. Remove from oven, slice, serve and enjoy!

Cheesy Bacon Slider Bake

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Place rolls, without separating them, on a flat work surface. Cut in half horizontally. Arrange bottom half in the prepared pan. Sprinkle 1 cup Cheddar cheese on top.

Bake in the preheated oven until cheese is melted, 3 to 5 minutes.

Cook and stir beef and onion in a skillet until beef is browned, 5 to 8 minutes. Drain grease. Stir in tomatoes, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons Worcestershire sauce, salt, and pepper. Cook until fully combined, 1 to 2 minutes.

Spoon beef mixture over rolls. Sprinkle remaining 1 cup Cheddar cheese and bacon on top. Cover with top half of rolls.

Combine butter, brown sugar, 1 tablespoon Dijon mustard, and 2 teaspoons Worcestershire sauce in a microwave-safe bowl. Cover and microwave on high until butter is melted, about 1 minute. Stir until blended and pour over rolls. Sprinkle sesame seeds on top.

Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes.

Pinwheel appetizers are always a hit with my friends and family, which is a good thing because I&rsquom obviously obsessed.

Today&rsquos pinwheel recipe is loaded with sweet caramelized onion and Butterkäse cheese. Have you tried Butterkäse before? It&rsquos very mild, buttery, and perfect for melting.

I&rsquom working with Roth Cheese to bring you cheesy goodness like these pinwheels this year. Did you spot the cheesy cauliflower gratin I shared last month featuring their Havarti cheese? Divine.

Anyway, I really love the smooth creaminess of the Butterkäse paired with the sweet onions and the flaky pastry.

Now, I&rsquom not going to lie to you &ndash caramelizing onions properly takes It&rsquos not hard (not at all!!), but it&rsquos just a process that you really can&rsquot rush. It&rsquos not super hands on, so you can have the onions going while you work on other things. And I promise &ndash caramelized onions are worth every second of cooking. They get so sweet and tender and just all around amazing.

Aside from the time to cook the onions, these are super quick. You&rsquoll just thaw some puff pastry, sprinkle with grated Butterkäse, and spread on the onions. These bake in a hot oven in just 15 minutes.

Hot Ham and Cheese Sandwiches with Bacon and Caramelized Onions

Holy moly! This was amazing. My husband and I absolutely love every recipe of yours we’ve tried, and this is now another favorite of ours to add to the mix.

This post is sponsored by King’s Hawaiian. Bring me all the bunss.


Thirdly, school is starting soon! Like, August and then September. Some of you Southern friends might have already started, which is bazonkers. What in the world kinda schedule is that? School = September.

It was a hard decision to leave my job as an elementary school teacher and fall is always that yummy fresh-start time of year that gets a teacher all jazzed up. So don’t look at me weird if I get a little weepy when I start to see the school buses coming by in the mornings. And in an extra sad twist of Toy Story 2-esque fate, my lunchbox is staring at me sadly from the shelf in the basement begging to be restored to its glory days as the Keeper of the Leftover Soups and Sandwiches.

I will be totally honest with you: I actually did love my little yellow lunchbox. But packing my lunch was one of my most disliked tasks of working at a school. While all the other professions enjoy nice lunches out at fun restaurants like diddly daddly doo, the teachers of the world have no access to the outside food world as they sit in a teachers’ lounge which is basically a classroom adjacent to the dreaded large room holding hundreds of hungry, germ-sharing, loud and excited kids. As a teacher, I’d just try to enjoy a two-minute bite of something before running back to the classroom to supervise the daily offenders who were staying in for recess. Again. Shudders.

I sure loved that job, but it wasn’t for the lunches.

Even with the chaos of school lunch, though, there was nothing that brightened my day more than the reminder of a good lunch waiting for me in my lunchbox. I’d be in the middle of teaching how to multiply double digit numbers and I’d remember something awesome that I’d brought for lunch and it would sustain me through some hard two-four-six-eight and again times. Magic, I tell you.

So this sandwich is dedicated to everyone who packs a lunch, because while it’s delicious on the first day you make it, it’s also a sandwich that thrives as a reheat. No need to preserve any kind of exterior crunch here – this is meant to be a soft, buttery, melty hot ham and cheese sandwich, peeps.

I honestly think Bjork would be the happiest of all the happies if I made these at every meal for the rest of our married life. And I might be kind of happy about it too. These sandwiches are a total and complete splurge in honor of the start of school and the re-packing of lunches and one of my all-time favorite retro-inspired sandwiches.

So if I’m really being true and real about what comes to mind when I think Hot Ham and Cheese, I have this really shamefully delicious memory of a little fast food restaurant we used to have in the small town where Bjork and I grew up. It’s name was Hardee’s (…that moment where you try to decide if it’s actually a good idea to share this online…) and it served up some good old fashioned fast food, but none as good as the Hot Ham and Cheese. These gems would be passed to the backseat where little square-bangs-and-big-bows me would sit happily hot-ham-and-cheesing it up as the minivan rolled through the drive-through. My mom is just dying right now.

They were wrapped in a Hardee’s foil wrapper which we’re all cringing about right now, but I specifically remember thinking it was really cool because we would fold the wrappers around for a handy dandy cover that would then be unwrapped as we got deeper into the cheese-goo. They were so melty, so warm and wonderful, so perfectly satisfying after a long day of, like, playing with dolls or something.

Now I’m an adult and SURPRISE. I still like hot ham and cheese after a long day of, like, playing with food. How-ev-er. We are not stopping at ham and cheese with this little bugger. Bring on the bacon, caramelized onions, high quality ham, real Swiss cheese, homemade butter mustard sauce, and sweet King’s Hawaiian sandwich rolls! And maybe I did wrap them in foil again, just for old times sake.

This is the real deal, nestled right into your very own lunchbox. Thingsrbout to get awesome.

Psst! This jazzed up hot ham and cheese is more of an adult take-to-school lunch that would be perfect to sneak into your OWN lunchie, but if you are packing kids’ lunches too, or you just like to get crafty with your lunch foods, check out King’s Hawaiian Lunchbox Fun Sweeps Facebook page for cute food ideas up the wazoo.

Caramelized Onion Dip

Whether watching football, celebrating the arrival of a New Year, or just having a cold brew with your best buds, this flavorful, sweet, cheesy dip will be the center of attention. Served hot with hearty crackers or thick toasted bread, this thick, dip-like spread will please even the pickiest snacker.

Can this baked caramelized onion dip be made ahead?

Our caramelized onion dip is easily made up to 24 hours in advance. Assemble all the ingredients, cover and refrigerate until needed. Allow the unbaked dip to come to room temperature for 30 minutes before baking. This hot, cheesy, sweet onion dip will be ready to serve after 20 to 25 minutes in the oven. You might want to double this dip for a big crowd it disappears quickly!

What kind of bacon is best in this caramelized onion dip?

I’ve grown very fond of unflavored, uncured bacon (no hickory smoked, maple flavored, etc.) The lower salt content makes is much easier to use in recipes, and to eat. Since the cheese has a slightly salty flavor, and salt is added to the caramelized onions, I recommend checking the seasonings before adding any more salt to this dip. If serving with salty crackers, you may want to omit additional salt as well. Trust your own judgment but if using a very salty bacon, omit any additional salt.

What does Gruyére cheese taste like?

Gruyére is a buttery, smooth-melting cheese with a nutty, sweet and slightly salty flavor, depending on the age of the cheese. I recommend buying a medium aged cheese so the flavor is not too intense, or overwhelming, nor is it lost to the caramelized onions. The oldest cheese is also the most expensive.

Can you use other kinds of cheese in this caramelized onion dip?

Feel free to substitute Swiss or fontina cheese for the Gruyére in this recipe. Both melt well and have a distinct flavor that blends with the sweet caramelized onions.

What are some other ways to use Gruyére cheese?

Gruyére is a great snacking cheese and perfect on its own. However, Gruyére cheese is fantastic in many recipes like our incredible Au Gratin Potatoes, this Easy French Onion Soup, and one of our favorite brunch recipes, the Farmers’ Market Quiche. If you’re in the mood to bake, try these Gruyére Popovers hot from the oven. So, so good! We could go on and on about the best ways to use this flavorful cheese in your everyday cooking. Trust me when I say you won’t be sorry you bought this fine cheese.

How to make brandied caramelized- onion Swiss crostini

First of all you start off with cooking the onions down in butter to develop their rich sweet flavors. Some recipes for caramelized onions state that it’s a must to cook them for 45 minutes but with this recipe that is not necessary. If you cook them that long they become really dark and not much is left of them. So in only 25 minutes you have a perfectly sweet and rich caramelization. Plus you may think that four medium sized onions may be too much for 24 small toasts but it’s not. The onions cook down to the perfect amount for these scrumptious brandied caramelized-onion Swiss crostini. Adding the brown sugar helps the onions caramelize faster. Plus the garlic and rich brandy puts these onions in a completely different category of goodness.

While the onions caramelize, use this time to toast the baguette slices in the oven. Let the onions cool for 15 minutes once done. In detail I spread a bit of cream cheese on each toast as a base. With a dinner fork place some onions on top of the cream cheese then sprinkle the Swiss cheese on top of that. Now broil the toasts until melted and golden brown making sure to watch closely and not walk away so they don’t burn. Finally let cool just for a few minutes before serving them warm. In addition to these brandied caramelized-onion Swiss crostini making the perfect party bite, they make a great lunch or dinner paired with a simple salad.

Want to freeze these Pastry Bites with Feta and Caramelized Onion?

Follow the directions up to right before you would put it into the oven. Freeze the bites for 2-3 hours then store in a ziploc bag. When ready to cook, put them into the muffin tins and bake for 20-22 minutes. Do not bake them without the mini muffin tins, the puff pastry will flatten into pancakes making a mess.

Want to make this into a slab? Add half the sour cream and keep the puff pastry in three large triangles. Score a rectangle shape a half inch from the border and fill with the feta mixture and top with onions. Bake for 20-22 minutes. Directions can be found here.

Here’s the store version/original before baking:

Here’s the homemade version that looks more like their picture on the box before they are baked:

Looking for more appetizer recipes?

Tools used in the making of these Caramelized Onion Feta Pastry Bites:
Mini Muffin Tin: Make sure you’re using the right size, these are perfect for a one bite appetizer.
Cast Iron Skillet: The perfect pan for caramelizing onions, a nice heavy bottomed even cooking pan.

Cheesy Spinach And Bacon Quiche

This classic brunch dish is cheesy, delicious, and super easy to make.

If there’s a quintessential brunch dish it is without question a quiche. This lovely pie filled with eggs, cheese, and vegetables is a timeless classic. The egg and cheese combination is the perfect backdrop for a wide variety of fillings. While it’s super convenient to just pick one up at the grocery store, it’s actually pretty easy to make one right in your own kitchen. Not only that, it will be wonderfully fresh.

A quiche needs just a handful of main ingredients: eggs, cheese, milk, and a sturdy crust. The first ingredient speaks for itself, you gotta have eggs. Now for the dairy: cheese is a must, and pretty much any cheese works, so choose something that goes with the “theme” of your quiche. Next comes the milk. Half-and-half or heavy cream is essential, too, and adds so much silky richness to the eggy filling. An added bonus to our quiche mixture: bacon and just lightly caramelized onion. They make this dish extra savory and amazing.

As with any pie (or in this case, quiche), the crust can make all the difference. You can use a storebought pie crust or make your own, and, just so you know, a scratch-made crust is also super easy to make and any extra dough may be frozen to use later. Check out our recipe for a No Fuss Pie Crust.

So, you’ve got a brunch with friends coming up and you want to make one item. Go ahead and have someone else bring the cinnamon rolls and fresh fruit while you whip up this easy cheesy spinach quiche. If you’re a rookie cook looking to tackle some classic dishes, then a quiche is a great place to start. It can be made ahead of time and reheated for later, it’s often a crowd pleaser, and it’s great on the spot training for your culinary skills. A cheesy spinach and bacon quiche is a great way to share a great meal with good friends.

Bacon Onion Cheese Bread Recipe

Wow! Is this recipe packed with flavor. This is a bacon-onion cheese bread that’s easy to make starting with the dough setting on your bread machine. You finish it in the oven because you have to roll up the bacon, onion and cheese as a filling. This bread is a little complicated to make and takes some time, but it’s worth it. This bread is great for grilled cheese sandwiches, as a foundation for French toast and is great just to eat as a side dish with a soup or salad. The key is to make sure the bacon is crisp and the onions caramelized to give it a flavorful punch.

Put the dough ingredients into the bread machine pan and select the dough setting. Add the ingredients in the order listed in the ingredient list.

While the bread machine is making the dough, prepare the bacon/onion/cheese stuffing.

Brown the bacon until crisp and remove to a plate layered with paper towels to drain. Reserve 3 tablespoons of the bacon fat. Chop the bacon into bits and place into a bowl.

Brown the onions until brown and caramelized in 2 tablespoons of the bacon drippings. Drain on paper towels and add to the bacon in the bowl and toss with the pepper, paprika and shredded cheese. Reserve until later. Put aside 1/3 of this mixture to top the bread after glazing with the egg wash.

After the dough cycle is complete, roll out the dough to an 8 x 18 inch rectangle. Brush with some of the egg wash and spread some of the filling across the surface. Roll the dough and place into a 9 x5 inch bread baking pan that has been oiled with some of the bacon fat.

Glaze the top of the loaf and top with the remaining topping at let rise for 45 minutes to an hour. Pre-heat the oven to 350° F/ 145° C and bake for 30 minutes or until browned.

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