Cheesy Bacon Olive Poppers


MAKES 24 Poppers

12 frozen white dinner rolls (the uncooked ones in the freezer section)
2 pounds Colby-Jack cheese, shredded
Star Pimiento Stuffed Manzanilla Olives
Star Pimiento Stuffed Queen Olives
Star Medium Pitted Ripe Olives
12 slices bacon (regular cut), cut in half

Preheat oven to 350°F.

Prepare 2 baking sheets with aluminum foil or parchment. Cheese may escape the poppers, so to make clean up easy make sure you cover  your pans.
Place 12 frozen rolls on a microwave safe plate and microwave on 'defrost' for about 2 minutes (or until dough is no longer frozen, but not cooked).  Cut dinner rolls in half with kitchen shears.

Lightly flour a cutting board or counter top and set cut rolls on board.

Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3” across.  Add about 1 - 1 1/2 tablespoons cheese and press it into the dough (just so it will stay, don't push it through the dough).  Add 1-2 olives (depending on size) and pull the edges of the dough together to create a ball. To help dough seal, tap your finger tips into the flour and crimp the seal together.

Place crimped side of dough face down on a bacon slice and wrap the bacon around the dough (ending at the top). Slide a toothpick through both ends of the bacon and into the olive inside to secure.

Repeat entire process until all poppers are bacon wrapped and on the first tray (I cook about 12 on a tray).

Bake for 25-30 minutes until dough is browned and bacon is cooked. Prepare second tray while the first tray is baking. Bake the 2nd tray 25-30 minutes. (You can also bake them both at the same time and rotate the trays half way through.)

Serve and enjoy!

COOK'S NOTES: If you like your bacon more crisp, you can par-cook the bacon (prior to wrapping the poppers) in the oven for about 8 minutes on a covered baking sheet.  Then remove and allow to cool before handling, follow remaining directions as written.

The ooey gooey cheese may escape some of your poppers.  That is a beautiful thing!  Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.

You can double this recipe.  Simply use twice the ingredients.

Recipe developed by Donna Elick - The Slow Roasted Italian
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