I’ve been making this EASY BACON appetizer for years. It’s the first recipe I cooked with my niece and nephew when we started the Chef Monkey Cooking Club a few years ago, and they’re always a hit when I bring a batch to dinner parties. So simple and fun, that even my husband Peter likes to help make them!
The original recipe is from Paula Deen, and they can be made a day or two before you need them. I added cayenne (for heat) and fresh nutmeg to the original mix.
1 cup grated parmesan
2 teaspoons garlic salt or powder
1 teaspoon of cayenne pepper
1/2 teaspoon of freshly grated nutmeg
24 slices bacon
24 long breadsticks
Note: Paula Deen likes sesame seed breadsticks because the seeds help hold on the bacon. But I like cheese-flavored breadsticks for that extra punch.
You will also need: parchment paper
Preheat oven to 350
Line cookie sheet with parchment paper.
In a medium size mixing bowl, combine the parmesan, garlic salt, cayenne and nutmeg.
GENTLY wrap each breadstick with a slice of bacon (so breadsticks don’t break), then place wrapped bread sticks on a cookie sheet lined with parchment paper. If you break one, just cut bacon to fit and add to sheet. No one will care if the pieces are small.
Bake for 15 minutes or until bacon is cooked to your liking.
Next, roll the breadsticks in cheese & spices. Do this while bacon and breadsticks are still warm, then set aside and let cool. (Peter loves this part!)
Can be made a day ahead and even taste great cold (hey, it’s bacon)!
Paula Deen’s Original Recipe (Note: I added Cayenne & Nutmeg)
The Chef Monkeys
About Paula Deen