Philly Cheesesteak Bacon Bombs are a delicious twist on the classic cheesesteak, wrapped in flaky crescent roll dough and packed with savory flavors.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:Serves 8
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
1 pound ground beef
1 cup diced bell peppers (mixed colors)
1 cup diced onion
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces cream cheese, softened
1 cup shredded provolone cheese
1 package (16 ounces) refrigerated crescent roll dough
8 slices cooked bacon, chopped
1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and bell peppers, cooking until softened, about 5 minutes.
Add ground beef to the skillet, breaking it apart with a spatula. Season with garlic powder, salt, and black pepper. Cook until the beef is browned and cooked through, about 7-10 minutes. Drain excess fat if necessary.
Remove the skillet from heat and stir in the softened cream cheese and chopped bacon until well combined. Add shredded provolone cheese and mix until melted and creamy.
Unroll the crescent roll dough and separate it into triangles. Place about 2 tablespoons of the cheesesteak mixture at the wide end of each triangle.
Roll the dough around the filling, starting from the wide end and tucking in the sides as you go to seal the filling inside. Place the bombs seam-side down on a baking sheet lined with parchment paper.
Bake in the preheated oven for 12-15 minutes or until golden brown. Let cool for a few minutes before serving.
Notes
For a spicier kick, add diced jalapeños or a dash of hot sauce to the filling.
Substitute ground turkey or chicken for a lighter version of the filling.