Appetizers/ HotApp

Parmesan Bacon Wraps

A favorite at parties I have catered

These tiny little pieces of bacon, Parmesan and cracker are to die for. I have been making these for friends, family and catering clients for twenty years now. They are so easy to make. They may take a while in the oven, so that’s why if you want to make plenty and keep them in the freezer for last minute appetizers.

These are good with a glass of wine or even a glass of orange juice for breakfast.

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Here’s what you are going to need. Bacon, Parmesan Cheese and Club Crackers. Depending on how many you want I usually calculate things this way. There are 11-12 pieces of bacon in a pound and you cut that into giving you somewhere between 22-24 bacon wraps per pound of bacon.

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Start by putting a small amount of Parmesan cheese on top of the cracker. Take 1/2 piece of bacon and wrap it around the cracker enclosing the Parmesan cheese. Line these up on a broiler rack (this will catch the grease that cooks out of the bacon.

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I usually bake these at 250° in my two convection ovens. I use all three racks. If you don’t have a convection oven, still use all three racks and bake at 250° for 1 1/2 -2 hours or until crisp and brown.   If you only have one broiler rack you can also put a cookie cooling rack inside a sheet pan (with edge).  Make sure you use the sheet pan because you don’t want grease spilling over in your oven.

If you are serving these immediately, drain on paper towels and then heap up on serving dish. If you will be eating these later, cool on racks, then put in ziplock bags and freeze.  When ready to serve, thaw and heat in 350° for about 10-12 minutes.  Drain on paper towels before serving.

These will be a hit.

Parmesan Bacon Wraps

Ingredients

  • 1 box of club crackers*
  • 1-2 lbs. bacon cut in half
  • 1 c. finely grated parmesan cheese

Instructions

  1. Cut the bacon in half and sprinkle about 1 teaspoon of parmesan cheese on top of the cracker. Carefully wrap one half piece of bacon around the cracker and cheese and put cheese side up on a broiler tray or a cookie sheet with cooling rack on top. Repeat until you have made as many as you want.
  2. Put the tray in a 250° oven and bake for at least an hour until they are brown and crisp. At this point I normally cool and freeze in bags until ready to serve. When ready to serve, put the bacon wraps on a rimmed cookie sheet and warm in 350 oven for about 5-8 minutes or until hot. I sometimes drain on paper towel if there is still a lot of grease.
  3. Note: I have mades these for over 30 years and the last several years I started noticing that about every other cracker would break when I was trying to wrap the bacon. I wrote Kebler and they told me it was because the crackers are now 0 trans fat. So, if you can buy generic that still has the trans fat, they work a lot better. If not, then be very gentle wrapping them.

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2 Comments

  • Reply
    Hummingbird Appetite
    July 4, 2009 at 5:59 pm

    They look delicious!

  • Reply
    Honey Pecan Stuffed Snow Peas – Rosemary and the Goat
    October 16, 2019 at 3:09 pm

    […] with pepperoni and then piped in a flavored cream cheese, I have stuffed rigatoni bites, and the Parmesan Bacon Wraps I make are to die for and they take a couple of hours almost in the […]

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