Cheesy Apple Bacon Bundles are a must for your next tailgating party. A lot cheesy, a little sweet, a bit of salty and a lot of tang is wrapped in puff pastry and baked til golden. Eat them with one hand while cheering on your team with the other. Go team! This post was sponsored by Colman’s Mustard. All opinions are mine alone. #HotMessAround #BringThePunch #ColmansMustard
I love fall! Not only for the cooler temps and changing leaves but it’s time for football! I’m a huge football fan, especially college football, and, when you love football, ya just gotta love tailgating and all the good food that goes with it.
And I don’t mess around when it comes to my game day appetizers. (OK, maybe a little bit!) But each appetizer has got to fulfill a few important requirements. One, they’ve got to be easy to prepare, two, they’ve got to be easy to eat with one hand and third, they have to be hearty enough for the biggest fan’s appetite. My Bacon Pizza Twists, Bambinis and Meatballs Sliders have proven that they check off every box and, luckily, these Cheesy Apple Bacon Bundles have joined the team!
These bundles start out with a deliciously flaky packaged puff pastry. The pastry is cut into squares and layered with 2 cheeses, fontina and mozzarella (I told you they were cheesy!), a thin slice of apple for a little sweet, some bacon bits for a little salty and Colman’s Mustard for a little kick. It’s the perfect combo to kick the party up a notch.
Check out how easy Cheesy Apple Bacon bundles are to make.
- Gather all the ingredients.
- Thaw puff pasty then cut into 9 squares. I used a pizza cutter and it worked perfectly. Then brush pastry with Colman’s Mustard.
- Layer the squares with fontina cheese, an apple slice (use a mandolin to get it thin enough so you can fold the pastry), bacon bits (which you can buy already cooked to make it easier) and shredded mozzarella cheese.
- Brush an egg wash on 2 corners of the puff pastry and fold them up over the ingredients. Brush top of pastry with more egg wash. This wash not only helps it brown nicely but also helps hold the bundle together as it cooks.
- When they’re ready, I lift my silicone mat right onto the cookie sheet and bake.
Aren’t they just a thing of beauty?!
I like to plate them while they’re warm with an extra bowl of Colman’s Mustard for dipping. Colman’s product is just so creamy and has that subtle heat that enhances all the flavors of the bundles, you won’t want to do without it.
Now, take a bite. Flaky, oozing with cheese, tangy from the mustard, OK you get the picture. It’s definitely end-zone dance material! And while you’re dancing, enter Colman’s “Hot Mess Around” sweepstakes for a chance to win something besides the game.
Cheesy Apple Bacon Bundles are a tailgating touchdown!
Since I made these at the beginning of the week, I decided to let my husband bring them into work and let his co-workers test them out. Thankfully they love being my guinea pigs when it comes to food. I got rave reviews back from everyone and they’re anxiously awaiting the recipe so they can make them for their next party. I thought they might last a few days but my husband said they were gone in just few hours. High praise indeed!
Now, before you run out and get some of this delicious mustard for yourself, stop by Colman’s Ibotta page and score some rebates. It’s a great way to earn cash when purchasing your favorite products.
Cheesy Apple Bacon Bundles are a tailgating must! A lot cheesy, a little sweet, a bit salty & a lot of tang, all wrapped in puff pastry & baked til golden.
- 1 pkg puff pastry thawed
- 9 slices bacon cooked & crumbled
- 4 teaspoons Colman's Prepared Mustard
- 8 oz Fontina cheese shredded
- 6-8 ounces shredded mozzarella cheese
- 1 large apple sliced very thin then halved
- 1 egg beaten
- Parmesan or Pecorino Romano cheese grated (optional)
- Preheat oven to 400 degrees. Line 2 cookie sheets with parchment paper or silicone mats.
- Unfold thawed puff pastry sheets.
- Cut sheets along fold then each rectangle into thirds to make 9 squares from each sheet. I use a pizza cutter which works extremely well.
- Spread about 1/4 teaspoon mustard on each square of puff pastry. You can put on more or less depending on your tastes.
- Place a little fontina cheese on top of mustard, followed by a half slice of apple. I used a mandolin to slice mine as it slices it evenly and the perfect thickness.
- Sprinkle with bacon bits (about 1/2 slice of bacon per bundle) and top with shredded mozzarella cheese.
- Note: Make sure that the bundles are not overfilled as it will cause the puff pastry to open and lay flat when baked.
- Whisk egg with about 1 Tablespoon of water to use as an egg wash. This will also aid in keeping the bundle together.
- Bring 2 opposite sides of bundle up over top on filling, dab with a little egg wash and press them together. I bring the edges that are opposite from the points of the apple. Continue with remaining bundles.
- Move bundles to prepared baking sheets. I usually put 9 on each sheet.
Brush all the bundles with more egg wash. This will create a nice glossy brown finish once baked. Sprinkle with grated Parmesan, if desired.
- Place in oven and bake for 15-18 minutes.
- Remove from oven and cool 5 minutes before plating the appetizers for guests.
- Serve with additional mustard for dipping.