Quick Bacon & Smoked Gouda Rolls

Quick Bacon & Smoked Gouda Rolls

Snacks are a must with teenagers and what’s better than homemade snacks?  I made a small batch of pizza dough stuffed it with bacon and smoked gouda and it was totally delicious.  An ideal snack for game day, tailgating, after school or just a lazy Sunday afternoon.  If you aren’t up to making pizza dough (but it is really easy!) just use a refrigerated crust.

Speaking of teenagers, my boys played their last football game of the season on Friday.  They finished the season 6-4, pretty good for our small town.  It was a five-hour drive to the game and five hours back home, boy was I ever glad to be home.  I will be quite happy to have the boys home after school.

I’m also really glad for the time change.  I don’t love the long nights but I just hate getting up when it is so dark.  I’m not a motivated morning person and it’s so easy to convince myself it couldn’t possibly be time to get up already.

It’s going to be a busy week here on the ranch, but I will have another great cookbook review and giveaway for you this week, so be sure and check back.  As always I really appreciate all of your comments, so don’t hesitate to say hello.

Quick Bacon & Smoked Gouda Rolls


  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 tablespoon active dry yeast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 1/2-3 cups all purpose flour (King Arthur is best if available)
  • 1 1/4 cups smoked gouda, shredded
  • 10 slices bacon, cooked and broke into small pieces
  • 2 tablespoons butter, melted
  • ranch dressing for dipping

Cooking Directions:

Preheat oven to 400 degrees.

In a large bowl add warm water, stir in sugar and yeast until sugar is dissolved.  Stir in olive oil and allow to sit for about five minutes or until yeast starts to bubble.

Stir in 1 cup of flour, add salt stirring until combined.  Add 1 cup of flour, stir until dough has formed and pulls away from sides of bowl, adding more flour 1/4 cup at a time if needed.

Pour onto a floured surface and kneading for 4 to five minutes adding flour as needed.  Dough should not be sticky.  Cover with a damp towel and allow to rest for 10 minutes.

Knead dough a few times to remove any air bubbles.  Pinch dough into 12 equal portions.  Roll a dough ball into a small circle or oblong on a floured surface.   Add about 1 tablespoon smoked gouda cheese and add a few bacon pieces.  Pull dough over filling and pinch together.  Shape into a round or log shape.  Place face down on a greased or lined bacon sheet.  Repeat with remaining dough and filling.

Brush rolls with butter.  Bake for 15 to 17 minutes or until rolls are browned.

Remove from oven and brush with butter once more.

Serve hot out of the oven or at room temperature with a little ranch dressing.



Print Friendly