Go Back
+ servings
Roll stuffed with cream cheese and bacon on a small white plate.

Smoked Bacon Cheese Bread Bombs

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 hours
Cook Time 2 hours
Total Time 6 hours
Servings 12 rolls
Author Meghan Payne-Hensley


  • 12 frozen Rhodes dinner rolls
  • 6 slices bacon
  • 8 ounces cream cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 Tablespoons butter
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning


  • 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.