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This is a fun way to serve bacon cheeseburgers without all the fuss of assembling the sandwiches to serve a gang. These convenient packets can be dipped into ketchup or barbecue sauce as you eat them.
Nutritional Facts 1 sandwich equals 310 calories, 17 g fat (7 g saturated fat), 68 mg cholesterol, 720 mg sodium, 22 g carbohydrate, 1 g fiber, 16 g protein.
Originally published as Bacon Cheeseburger Buns in Taste of Home April/May 2008, p49
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Reviewed on Jan. 29, 2012 by JSmith1983
My mother, and I tried this recipe last night for dinner. We did make a few changes to the recipe by using wanton wrappers instead of making the dough. I do have to say that it was very delicious, and also very rich. With the amount of velveta cheese, and bacon called for in this recipe yielded about 12 buns since we used large wanton wrappers. I would recomend using a lighter velveta cheese or cut back on amount of cheese called for. Also with the bacon I would recommend cutting back on the amount called for as well. As all I was able to taste at the first bite was bacon, and cheese. The taste of both over powered the taste of the beef. The wanton wrappers worked out nicely as we baked them instead of deep frying them. The only issue was that they didn't really bring anything to the table as far as taste. They only added to creamy texture of the bacon, burger, and cheese mixture.Over all this was a very excellent dish, and will be happy to make it again. Next time make a few minor modifications to the recipe.
My mother, and I tried this recipe last night for dinner. We did make a few changes to the recipe by using wanton wrappers instead of making the dough. I do have to say that it was very delicious, and also very rich. With the amount of velveta cheese, and bacon called for in this recipe yielded about 12 buns since we used large wanton wrappers. I would recomend using a lighter velveta cheese or cut back on amount of cheese called for. Also with the bacon I would recommend cutting back on the amount called for as well. As all I was able to taste at the first bite was bacon, and cheese. The taste of both over powered the taste of the beef. The wanton wrappers worked out nicely as we baked them instead of deep frying them. The only issue was that they didn't really bring anything to the table as far as taste. They only added to creamy texture of the bacon, burger, and cheese mixture.
Over all this was a very excellent dish, and will be happy to make it again. Next time make a few minor modifications to the recipe.
Reviewed on Jan. 18, 2012 by tomsaaristo
These are reminiscent of the super popular cheeseburger turnovers that were judiciously served at the school cafeteria. I believe it was the school's most requested recipe. My loft is too cold for dough to rise (and my oven is in the wall!) so I use frozen bread dough for these types of things and it works beautifully. As to the salt, I think the level of salt here is correct but if your bacon is extra salty, you might want to adjust.
Reviewed on Jan. 15, 2012 by jmkasprak
I used the dough setting on my bread maker, and cut the recipe in half. The dough made a really nice "roll" ... very soft and more attractive after you brush on the butter at the end. I used a good sharp cheddar, but about half the quantity. When you can't make burgers on the grill, go for these delicious bundles.
Reviewed on Jan. 11, 2012 by BB82
i made these for a superbowl party & they were DELICOUS! they dissapeared & got soo many compliments & am always asked to make these for every get together now. I used Rhodes rolls instead of making my own :)
Reviewed on Oct. 18, 2011 by skinniercook
I made this after a friend recommended it. I like and will be making it again. You have to press the corners together tightly in the middle or they tend to pop apart. Aslo I used much less salt. Between the bacon and the cheese, I felt it was almost salty enough.
Reviewed on Aug. 03, 2011 by lisakim
These are great. I used the recipe to make panzzarotti and my nephews loved them. I served with tomato sauce for dipping. Big hit.
Reviewed on Dec. 19, 2010 by lorajean18
These were great. I also used the crescent rolls, but I needed more than 2 rolls. Husband and friends loved them!
Reviewed on Nov. 25, 2010 by marisatoddbarton
Amazing! New family favorite! Used 2 tubes crescent rolls instead. Fused 2 triangles together then cut rectangle in half. Saved a ton of time.
Reviewed on Sep. 22, 2010 by sylvia_moss
Love this recipe. It is very time consuming but well worth it. My little girls are so picky (as is my husband) and they all loved these. I did make them bigger, more like a bierock.
Reviewed on Aug. 27, 2010 by vanillaluv
Very good and easy to make. The dough was very simple and I just used the rise time to do other things. For a weekday would use crescent dough or frozen rolls as other reviewers wrote.
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