Onion-Bacon Rolls

These Onion-Bacon Rolls are a comforting, handheld appetizer inspired by Lithuanian Lasinuociai. Using convenient frozen bread dough, they deliver a rich, savory filling of crisp bacon, tender onions, green peppers, and aromatic dill weed. The soft, pillowy dough wraps around the flavorful mixture, creating a perfect bite-sized treat. Golden brown and sprinkled with seeds, these rolls are ideal for holiday parties, potlucks, or as a hearty starter before a main course. They are easy to assemble and bake, making them a crowd-pleasing choice for any gathering.

Cooking Method: Baking

Cuisine: Global

Courses: Appetisers

Difficulty: Advanced

Servings: 30

Calories: 218.7

Description

These Onion-Bacon Rolls are a comforting, handheld appetizer inspired by Lithuanian Lasinuociai. Using convenient frozen bread dough, they deliver a rich, savory filling of crisp bacon, tender onions, green peppers, and aromatic dill weed. The soft, pillowy dough wraps around the flavorful mixture, creating a perfect bite-sized treat. Golden brown and sprinkled with seeds, these rolls are ideal for holiday parties, potlucks, or as a hearty starter before a main course. They are easy to assemble and bake, making them a crowd-pleasing choice for any gathering.

Ingredients

12 ounce Package sliced bacon
16 ounce Loaf frozen bread dough, thawed
1 cup Onion, chopped
1/2 cup Green pepper, chopped
1/2 teaspoon Dried dillweed
1/4 teaspoon Pepper
2 Tablespoon Milk
2 Tablespoon Poppy seed, fennel seed, or sesame seed

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C). Lightly grease a baking sheet.
2
In a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon drippings in the skillet; discard the rest.
3
Crumble the cooked bacon once cooled slightly and set aside.
4
Add the chopped onion and green pepper to the reserved bacon drippings in the skillet.
5
Cook vegetables, stirring frequently, until the onion is tender but not brown, about 5-7 minutes.
6
Stir in the dried dillweed and black pepper. Remove from heat and let the mixture cool completely.
7
Fold the crumbled bacon into the cooled vegetable mixture.
8
Divide the thawed bread dough into 30 equal portions.
9
Roll each portion into a ball, then roll or pat each ball into a 3-inch circle on a lightly floured surface.
10
Place a scant tablespoon of the filling in the center of each dough circle.
11
Bring the edges of the dough up around the filling and pinch together to seal securely.
12
Arrange the filled rolls seam-side down on the prepared baking sheet.
13
Brush the tops of the rolls with milk.
14
Sprinkle with poppy seeds, fennel seeds, or sesame seeds.
15
Bake uncovered for 15 to 20 minutes, or until the rolls are golden brown.
16
Serve warm.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 218.7kcal

% Daily Value *
Total Fat 16.8g26%
Saturated Fat 5.6g28%
Cholesterol 18.4mg7%
Sodium 687.2mg29%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.1g1%
Sugars 0.4g
Protein 14.9g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

These rolls are similar to Lithuanian Lasinuociai. For a vegetarian version, omit the bacon and use olive oil for sautÃÂ©ing the vegetables, adding a pinch of smoked paprika for depth.

Leftover rolls can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350ÃÂ°F oven for 5-10 minutes to restore crispness.

Ensure the filling is completely cool before assembling to prevent the dough from becoming soggy. If the dough becomes too sticky while handling, dust your hands with a little flour.

Keywords: appetizer, bacon, baking, bread, dill, dough, fennel, frozen, green pepper, international, lithuanian, onion, poppy seed, rolls, sesame, snack, stuffed, vegetarian option

Read it online: https://www.chefs-mate.com/recipe/onion-bacon-rolls/