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1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits
Cubed Mozzarella Cheese (1-1? cube per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Oil for frying (I used Canola)
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Mrs. Bowden TheBowdens
Sep 25, 2013
Oh, man! Have I got to wrap with some blanched /slightly grilled jalapeno's! Or some pepper jack cheese & parmesean! ;)
Jen X jenjen73
Oct 11, 2013
I tried these last night, very good, and one of my more successful attempts at frying! Although, I ran into a couple of issues. I didn't have the recipe in front of me and I didn't want to make too many of these due to a low supply of bacon, so I used 4 biscuits and cut each in half instead of quarters. I split them into two layers first, so I still got 4 bombs from each biscuit, although my pieces were bigger (thinner but bigger around). I put the cheese in and wrapped them up into sealed balls. I only used half a piece of bacon on each bomb, and that was enough to cover it completely. The recipe doesn't specify (nor the pictures on the original instructions from another site) whether or not the dough is stretched and flattened to increase the size of the wrapped bomb, so I was wondering how a bomb that would be half the size of mine (according to the instructions to quarter the biscuits, and no instruction to stretch the dough), could have enough surface for a whole bacon slice. So based on that, I'm assuming the dough would be stretched. I did stretch mine a bit to fit all the cheese in, however, the finished product left a nice crispy outer layer but raw dough inside. I wouldn't have wanted to leave it in longer to cook the inside dough, or it would have burnt the outside for sure. Also, I cooked my bacon in the microwave for about 2 minutes first. If I hadn't, the bacon wouldn't have gotten as crispy as it did in the picture, in that 10 seconds it was frying. Please understand I think this is a GREAT recipe and I will be making this again soon, I just wanted to mention some of the minor things I encountered, and to consider next time. I will quarter the biscuits and flatten/stretch the dough so the walls of the bombs are very thin and will get all cooked up. I also used shredded cheese this time but next time I'll buy a block and cube it as suggested in the recipe. I can only get better with more practice!