bryan Posted June 27, 2015 Report Posted June 27, 2015 Read this somewhere during the night. Bacon Bombs (bacon wrapped around homemade pizza dough wrapped around cheese - then deep-fried - oh baby!)
tinyfish Posted June 27, 2015 Report Posted June 27, 2015 I wonder if they would be just as good KK cooked instead of deep fried.
MacKenzie Posted June 27, 2015 Report Posted June 27, 2015 tinyfish, that is the only way I would try it but it maybe that the cheese will totally melt and run out while you are getting the dough and bacon cooked. The quick fry may prevent this though.
bryan Posted June 27, 2015 Author Report Posted June 27, 2015 tinyfish, that is the only way I would try it but it maybe that the cheese will totally melt and run out while you are getting the dough and bacon cooked. The quick fry may prevent this though. One of the sausage supply companies sells a cheese for that melting problem. I think maybe "Lem" I'm in for that KK idea.
MacKenzie Posted June 27, 2015 Report Posted June 27, 2015 bryan, now that's a good idea about the cheese, it just may make it possible on the KK:)
ckreef Posted June 28, 2015 Report Posted June 28, 2015 If you can fully encase the cheese in the dough you shouldn't have any oozing out issues.
bryan Posted June 28, 2015 Author Report Posted June 28, 2015 Go here to see for Hi-temp cheese http://www.lemproducts.com/category/high-temp-cheese I'm sure there are other sources out there.
tony b Posted June 28, 2015 Report Posted June 28, 2015 Try the Kasseri cheese used to make the Greek dish - saganaki (fried flaming cheese - OPA!)
mk1 Posted July 1, 2015 Report Posted July 1, 2015 This sounds good to me! Has anybody tried this yet? What shape are we gonna make these? sausage shaped?
