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Check out this Mini Bacon and Cheddar Puffs that are packed full with flavor and are perfect for all occasions, from tailgating to holiday parties.
Bacon and White Cheddar Puffs with Roasted Tomato Butter
These mini bacon and cheddar puffs are packed with flavor and perfect for all occasions, from tailgating to holiday parties.
Prep Time
Bacon Cheddar Puffs:
6 Slices of Farmland® Bacon
1/2 Cup of Whole Milk
1/2 Cup of Water
1/2 Stick of Unsalted Butter
1 1/4 Cups of All-Purpose Flour
4 Large Eggs
1 Cup of Grated White Cheddar
1 Teaspoon of Fresh Cracked Pepper
Roasted Tomato Butter:
2 Large Tomatoes, halved, roasted in 375 oven for 20 minutes
1 Stick of Butter, room temperature
1 Teaspoon of Fresh Thyme
Salt and Pepper, to taste
Roasted Tomato Butter:
1. In food processor: Combine tomatoes and butter, pulsing until smooth. Add fresh thyme and season with salt and pepper. (Alternatively, if you don’t have a processor, chop tomatoes by hand and mix with remaining ingredients until smooth.)

Bacon-Cheddar Puffs:
1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
2. Cook bacon in medium skillet over medium heat until slightly crispy. Transfer bacon to paper towel-lined plate. Reserve ¼ cup bacon fat. Once bacon is cool, chop roughly.
3. Bring milk, water, butter and reserved bacon fat to simmer in medium saucepan. Add flour, and using a wooden spoon, stir constantly until flour absorbs all of liquid. Continue cooking for 2 more minutes, until dough forms a ball and pulls from sides. Remove from heat.
4. Add eggs one at a time, mixing until each egg is incorporated before adding the next. Once all eggs are added, mix in reserved bacon, white cheddar and cracked pepper.
5. Using small ice cream scoop or piping bag, place dough on parchment-lined sheets, roughly 2 inches apart.
6. Bake until puffed and golden brown, about 15 to 20 minutes. Serve with Roasted  Tomato Butter.