- Craig Claiborne born (1920)
Bacon-Wrapped String Cheese Puffs
- One 15-by-10-inch sheet puff pastry, cut into eight 3-inch rounds
- 4 string cheeses, flavor of choice, halved
- 4 slices bacon, par-fried and halved
- 1 egg, beaten
Let's face it, anything bacon-wrapped is going to taste awesome, which is why I knew I really had to hit this one out of the park. So, I took two other things that I knew tasted awesome, and rolled all three together. Think of these as my cheesy version of pigs-in-a-blanket, except the pork is bacon, which is better.
Preheat the oven to 350 degrees.
Lay each puff pastry round out on a baking sheet, spaced evenly apart. Wrap each string cheese half in a bacon half and then place, seam side down, in the center of each round. Taking the edges of the puff pastry, carefully stretch and fold over the bacon-wrapped string cheese, and seal tightly with your fingers. Brush each string cheese puff with a little egg wash and bake in the oven until puffed and light golden brown, about 25 minutes. The cheese may ooze out of the seam of the puff pastry while baking but don't worry, that's a good thing.