Cheesy Bacon Olive Bombs are a taste of heaven. The easiest 4 ingredient game day appetizer that explodes ooey gooey cheese in your mouth. Crisp smoky bacon envelops the soft and tender dough. When you bite into it, you are met with an river of creamy Colby-Jack cheese and then at long last the saltiness of the olive come through. It all comes together to create an outrageous flavor sensation!
Pre-season has begun and regular games start in just a few weeks. Game days brings fond memories of my childhood. Memories from years ago come flooding back. I can remember (like it was yesterday) couches and chairs filled with relatives. TV trays and coffee tables piled with drinks and snacks and a huge spread of appetizers. The women mostly gathered in the kitchen chatting about this and that and every so often you would hear cheering or shouting in those familiar Brooklyn-Italian accents coming from the living room.
I would peek my head around the corner to catch a glimpse of my uncles yelling at the TV. Arms flailing about. Apparently they needed to be coaching the game. I would just chuckle and head back to the kitchen.
What really interested me was the appetizer table. I have loved olives for as long as I can remember. See, I liked to pop them on the end of my fingertips and make 'magic olive-gloves'. I would twirl my fingers in the air like they were magical and eat them off one at a time. Then I would head off to the porch to enjoy my 'magic olive-gloves' with my cousins.
Needless to say olives have been on my must eat list for a long time and although I now enjoy taking in a game or two with my family, I still look for the olives. I may never truly grow out of 'magical olive-gloves' but some times you have to act like a grown up and take your childhood memories and tastes to the kitchen.
I decided to do what any olive loving game day fan looking for the perfectly fabulous game day treat would do. I took my favorite olives, wrapped them in cheese, dough and bacon. SCORE!!!
Crisp smoky bacon envelops the soft and tender dough. When you bite into it, you are met with an ooey gooey river of creamy Colby-Jack cheese and then at long last you are the saltiness and mild bitterness of the olive flavor. Perfezione (perfection)! It all comes together to create an outrageous flavor sensation.
We are so excited to be partnering with one of our favorite brands, Star Fine Foods, to bring you this fabulous new recipe. So tell me How do you O-live? I hope I never outgrow my 'magical olive gloves'. Yes... That is how I O-live!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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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 or
Star Pimiento Stuffed Queen Olives or
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. or
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
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Disclosure: This is a sponsored post in partnership with STAR Fine Foods. All opinions are my own.
Originally published 1/13/15