Tangy Bacon Roll-Ups Recipe
Pampered Chef Recipes


Tangy Bacon Roll-Ups

2 (8 oz) cans whole water chestnuts (30 water chestnuts), drained

1 Tbls cider vinegar

1 (2.1 oz) pkg fully cooked bacon slices (15 slices)

1 tsp Dijon mustard

1/2 cup packed brown sugar

2 garlic cloves

1/2 cup ketchup

Preheat oven to 400F. Line Medium Bar Pan with an 11-inch piece of Parchment Paper; set aside. Drain water chestnuts using small Colander; set aside. Cut bacon slices crosswise in half using Kitchen Shears. Wrap bacon slice around each water chestnut; secure with a wooden pick.

In Small (2-qt) Saucepan, combine brown sugar, ketchup, vinegar, mustard and garlic pressed with Garlic Press. Bring to a boil over medium heat; reduce heat to medium-low and cook 5 minutes, or until sauce thickens, stirring occasionally. Remove from heat. Carefully dip each wrapped water chestnut into sauce; gently tap against edge of saucepan to remove excess sauce and place on pan.

Bake 18-20 minutes or until sauce is thick and darkened. Remove pan from oven to Stackable Cooling Rack. Carefully remove water chestnuts to serving platter. Serve warm.

Makes 30 appetizers

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