Cheesy Bacon Bombs
Food and Drink

Photo and recipe courtesy of Amy Erickson at

Cheesy Bacon Bombs

Makes: 32


1 can (8 count) Pillsbury Grands Flaky Layers Biscuits

1 pound mozzarella cheese (one 1-inch cube per Bomb)

2 pounds bacon (one slice per Bomb)

32 toothpicks or wooden sticks

Canola oil for frying

Cube the mozzarella. Cut each biscuit into fourths. Place one cube of cheese inside a biscuit quarter, and roll it up nice and tight. Wrap each rolled bomb in a slice of bacon, and secure it with a short skewer or toothpick.

Heat the oil in a fryer or two inches of oil in a large pot to 350°F. If using a pan, fry the Bombs two at a time, because the oil will expand. Fry for about 3 to 4 minutes. Fryers are an advantage here for tailgates because you can do large batches and cook them faster. Deep fry for only about 2 minutes. Remove, and drain on paper towels, and then serve them up warm, so they’re gooey. Take a good, close look at them, because they’ll be gone in a matter of seconds.