Homecookin’: Bacon-Wrapped Baked Brie

Date February 25, 2010

This delicious, affordable and simple recipe comes complements of the esteemed King of Ketchup.  If you’d like to submit your recipes to the site, e-mail details and a photo to lawrence@nycfoodguy.com.  Happy Cooking!

Any dish made with bacon and brie is really hard to mess up.  This recipe calls for three ingredients: brie, bacon, and Pillsbury biscuit flakes, and it can be prepared and cooked in under ten minutes.

Baked Brie with Bacon - NYCFoodGuy.com

  • First, cut a piece of brie about 3/4 of an inch long and 1/4 inch wide.
  • Next, peel one or two flakes off of your Pillsbury biscuits (I prefer the flakes, but the regular crescent dough should work just as well — click the link to print out a $1 coupon) and seal your brie up in the dough.  Make sure to pinch the edges tightly so it doesn’t break open in the oven.
  • Finally, wrap a strip of raw bacon around the outside, and pop that bad-boy in the oven at 375 or 400 degrees.  Cook ’til golden brown and enjoy.
  • And if you really wanna get fancy, you can beat an egg and paint some on the outside before cooking to give this sexy little hors d’oeuvre a slightly crispier, glazed finish.

10 Responses to “Homecookin’: Bacon-Wrapped Baked Brie”

  1. RWordplay said:

    A lovely little dish. A good reason why every house should keep some bacon, brie and some pillsbury crescent rolls in the house at all times. Had I been prepared this wet cold morning, I wouldn’t be eating oatmeal from breakfast, steel cut from Ireland or prepackaged by Quaker, depending on my patience. Well done, Lawrence.
    Just a note in passing. Ate a dozen Buzzard Bay and Martha’s Vineyard Oysters at the bar i the Oyster bar earlier this week. Perfect preprandial snack before an afternoon meeting Midtown. Sadly there were no Belon from Britanny or Fundy but these were excellent.
    As good as the oysters are, it is the pleasure of sitting at the bar, watching the men make the oyster stews and rubbing shoulder to shoulder with strangers who’ve come for the same reason you have. The only comparable pleasure is sitting at a blackjack table. Real diversity meets singularity of purpose. If you haven’t done it in a while you should and you might remind your readers of it to. I’m not a fish eater and not a far of the Oyster Bar Restaurant but their bar is a fine bit of the City and one that can’t really be duplicated for quality, variety, tone and manner.

  2. MOE said:

    thank you

    Moe

  3. fred said:

    that looks amazing, i’m at work right now and would kill for a couple of those

  4. Queen Mother said:

    Tres amusante, mon fils. I knew that all those years of training as a sous chef would pay off someday.

  5. tony said:

    I love the bacon Brie cannot wait to try it with puff pastry

  6. Deana said:

    I would follow you on facebook love the recipe!!!

  7. carolyn said:

    Read about this receipe in a novel now I cannt wait to enjoy

  8. carolyn said:

    read about this receipe in a novel. Now I cann”t wait to try it

  9. kristin said:

    this recipe cant be made and then be heated up a little later, can it?

  10. The NYC Food Guy said:

    @kristin,
    You can cook them halfway if you want and then finish them before serving or you can cook them all the way and then just be careful when reheating them. Good luck!
    Any more great recipes for me?

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