Yeasty Rhodes dinner rolls stuffed with cream cheese, sharp cheddar and crispy bacon cooked to perfection in your outdoor smoker. These Smoked Bacon Cheese Bread Bombs will quickly become your summertime barbecue must have.
Course Side Dish
Cuisine American
Keyword bacon cheese bread
Prep Time 4 hourshours
Cook Time 2 hourshours
Total Time 6 hourshours
Servings 12rolls
Author Meghan Payne-Hensley
Ingredients
12frozenRhodes dinner rolls
6slicesbacon
8ouncescream cheese
1cupshredded sharp cheddar cheese
2Tablespoonsbutter
1teaspoonminced garlic
1teaspoonItalian seasoning
Instructions
Spray a baking sheet with nonstick spray. Place 12 rolls on the prepared sheet with enough space between each one to allow to rise. Cover with plastic wrap sprayed with nonstick spray and rise according to package directions.
While the rolls are rising, cook the bacon until crisp then crumble into small bits. Mix with softened cream cheese and shredded cheddar. Divide cream cheese mixture into 12 sections and roll into rough balls.
Once rolls are risen, flatten one roll into a thin round on a nonstick mat or floured surface. Place a ball of cream cheese mixture in the center of and fold up the sides to cover it. Pinch dough together to seal. Place seam side down in a greased 9x9 or 10x10 dish that is safe to go in the smoker. Continue with remaining dough and filling.
Cover with plastic wrap and allow to rise for 45 minutes. While rolls are rising, preheat your smoker to 250 degrees F.
Melt butter then mix in garlic. Brush over the risen rolls. Sprinkle with Italian seasoning. Place in smoker and cook for 1 1/2 to 2 hours. Check at 1 1/2 hour mark by pulling a roll out and checking the center to ensure it's no longer doughy.