Bacon Bombs with Beer Cheese Dipping Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
- 1/8 sp.cayenne pepper
- 1/2 c. milk
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- 1 tbsp. butter
- 1 tbsp. flour
- 1/4 tsp. onion powder
- 12 frozen rolls (dough)
- 12 oz. bacon cooked and chopped (i prepared mine in t
- 1/2 c. onion chopped
- 1/4 c. beer
- 1 c. cheddar cheese
- 1/2 tsp. horseradish
- Carbohydrate 0.641566666666667 g
- Cholesterol 20.2458333333333 mg
- Fat 7.646025 g
- Fiber 0.0225000003973643 g
- Protein 0.166125 g
- Saturated Fat 4.838445 g
- Serving Size 1 1 Serving (10g)
- Sodium 66.3685416666667 mg
- Sugar 0.619066666269302 g
- Trans Fat 0.537386666666667 g
- Calories 71 calories
Thaw rolls on a flat, greased surface, but do not let them rise.While dough is thawing, combine cooked bacon and raw chopped onion in a medium frying pan. Cook until onion is translucent.Cut thawed rolls in half; spread dough into 3 inch circle and fjill with approx. 1 Tbsp. of bacon/onion mixture.Fold ends over to seal; place seam-down on greased baking sheet.Bake at 350 degrees for 15-20 minutes, or until rolls are light golden brown.For Beer Cheese Sauce:Melt butter in a medium saucepan over low heat.Stir in flour, salt, garlic powder, onion powder, and cayenne pepper.Stir in milk and beer all at once.Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.Remove from heat; stir in cheddar cheese and horseradish.
