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At my little eatery, these tiny rolls have been a massive hit since I first put them on the menu. I whip them up fresh every morning using my homemade puff pastry, and trust me, customers just can't get enough. They've become my go-to appetizer - the kind of tasty bite that vanishes in seconds. The real magic happens when the cheese gets all melty and mixes with those crispy bacon bits.
The magic lies in what you use
For my rolls, I never cut corners. I always need:
- Rich all-butter puff pastry
- 150 g of smoked bacon bits from my local butcher
- 100 g of cheese I grate right before using
- A farm-fresh egg for that golden finish
- Golden sesame seeds
- A good crack of black pepper
My foolproof approach
- Bacon comes first
- I brown them in my favorite pan until they're perfectly crispy. Then they rest on paper towels to drain off extra fat.
- Getting ready
- My oven warms up to 200°C while I unroll my pastry on my floured countertop.
- Putting it together
- I sprinkle cheese generously, add my bacon bits, crack some pepper, and roll everything up nice and tight. Then I slice into 2 cm rounds.
- Finishing touches
- A quick brush with beaten egg, a sprinkle of sesame seeds, and into the oven for 15-20 minutes until they're golden brown.
To wow your guests
Serving suggestion:
I bring these rolls out while they're still warm with my special Greek yogurt and herb dip. A few fresh chives on top makes them perfect.
For leftovers:
My customers often take some home - they stay good for 2 days in an airtight container. Just 5 minutes in the oven at 180°C brings back all their crispiness.
My favorite twists
I love playing around with different cheeses - sometimes blue cheese or fresh goat cheese works wonders. I often tuck in some fresh thyme too. For my veggie friends, I swap bacon for garlic-sautéed mushrooms. And my guilty pleasure? A tiny drizzle of honey that caramelizes slightly during baking.
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The spotlight of my appetizers
In my little place, these rolls have become a must-have item. Folks love how they're crispy yet gooey inside. I make different versions based on my mood and what's in season. They're the type of snack that works every single time, whether you're throwing together a last-minute get-together or setting up a fancy spread.
Frequently Asked Questions
- → Can I prep these bites ahead?
- Sure, you can make them in advance and chill them until baking. Or, bake them early and reheat in the oven right before serving.
- → What cheese works best?
- Use whatever cheese you like. Comté, Emmental, or cheddar are great picks. Just go for something that melts nicely.
- → How do I store the leftovers?
- Keep them in an airtight box in the fridge for 2-3 days. Rewarm in the oven to bring back that crunch.
- → Can these rolls be frozen?
- Totally! Freeze them cooked or raw. If raw, bake straight from frozen but add a few extra minutes of cooking time.
- → What can I swap for bacon?
- You can use ham, chorizo, or go veggie with sautéed mushrooms or grilled veggies instead.