These Bacon and Cheese Pie Rolls are an irresistible combination of savory chicken, crispy bacon, and gooey cheese, all wrapped in buttery puff pastry. The added sweetness of cranberries and tangy honey mustard sauce creates a flavor explosion in every bite. Perfect for parties, brunch, or a hearty snack!
Bacon and Cheese Pie Rolls
Ingredients
For the Pie Rolls
- 2 packets store-bought puff pastry cold
- 10 strips bacon
- 150 g boneless chicken thighs about 10 pieces
- 1 –2 cups mozzarella cheese grated
- 3 tbsp cream cheese room temperature
- Handful of dried cranberries
- 1 egg beaten for egg wash
Spices for Chicken Thighs
- 2 tsp paprika
- 1 tsp rosemary spice
- 2 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
For the Honey Mustard Sauce
- 2 tbsp peach chutney
- Brown sugar to taste
- 1 tbsp mustard
- Juice of ½ lemon
- 2 tbsp water
Instructions
Prepare the Chicken and Cranberries
- Preheat the oven to 180°C.
- Cut the boneless chicken thighs into bite-sized pieces. Season with paprika, rosemary, cumin, salt, and pepper. Drizzle with olive oil.
- Heat a pan over medium-high heat, add a little oil, and fry the chicken for 6–7 minutes until cooked through.
- Add the dried cranberries to the pan and cook for another minute to soften and infuse flavor.
- Transfer the chicken and cranberries to a bowl and cool over an ice bath.
- Tip: Hot ingredients can ruin puff pastry, so cooling is essential.
Make the Honey Mustard Sauce
- In a small saucepan, combine peach chutney, brown sugar, mustard, lemon juice, and water.
- Stir over medium heat until the sugar dissolves and the sauce thickens slightly.
- Cool the sauce over an ice bath before using.
Assemble the Bacon and Cheese Pie Rolls
Bacon Version:
- Roll out one sheet of puff pastry on a lightly floured surface. Avoid rolling too thin.
- Cut the pastry into rectangular pieces (about 7 per sheet).
- Spread honey mustard sauce and cream cheese on each rectangle.
- Place a line of bacon strips in the center, allowing some strips to overlap the edge (this will create the “rose” effect). Sprinkle grated mozzarella on top.
- Roll each rectangle tightly from one side to the other, leaving the overlapping bacon as the top layer. Place in a lightly greased or floured muffin tray, rose-side up.
Chicken and Cranberry Version:
- Roll out the second puff pastry sheet and cut it into rectangles.
- Spread cream cheese on each piece. Add a thin line of the chicken and cranberry mixture.
- Sprinkle with grated mozzarella and roll tightly. Place in the muffin tray.
Bake the Pie Rolls
- Beat an egg in a bowl with a splash of milk to reduce the eggy smell. Brush the tops of the rolls with the egg wash.
- Bake in the preheated oven for 20 minutes, or until golden and flaky.
Notes
Serving Suggestions
- Serve these pie rolls hot for the best flavor and texture. They’re perfect for breakfast, a party platter, or a quick snack on the go. With this recipe, you’ll yield about 10–14 delicious pie rolls.
- Enjoy every bite of this crispy, cheesy, and savory goodness!