The Ultimate Low-Carb Indulgence: Bacon Wrapped Mozzarella Roll-Ups are smoky bacon wrapped around a core of gooey, melted mozzarella with a whisper of chili heat. They bake up in about 35 minutes and are always the first thing to vanish at game day gatherings and parties. Slice the log into twelve neat pinwheels and serve while the cheese is still stretchy.
The Ultimate Low-Carb Indulgence!
Get ready to meet your new favorite appetizer! We’re talking about smoky, crispy bacon wrapped around a core of gooey, melted mozzarella cheese, all kicked up a notch with a hint of fiery chili sauce. These bacon roll-ups are ridiculously easy to make and are an absolute showstopper for game day, parties, or whenever a serious comfort food craving hits. They’re savory, spicy, cheesy, and completely irresistible.
Ingredients
• 1 pound / 450g (15.9 oz) smoky bacon slices
• 4 ounces / 113g (4 oz) mozzarella cheese, shredded
• 1 teaspoon / 5ml (0.2 fl oz) hot chili sauce, or to taste
Instructions
1. Preheat your oven to 400°F / 200°C. Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Arrange the bacon slices in a single layer on the prepared baking sheet. Bake for 15-18 minutes, or until the bacon is well-browned and crispy but still pliable.
3. Remove the bacon from the oven and carefully transfer the slices to a separate parchment-lined surface or cutting board. Arrange the slices side-by-side, overlapping the edges slightly to form a single bacon ‘mat’.
4. Evenly sprinkle the shredded mozzarella over the bacon mat, then drizzle with the hot chili sauce.
5. Starting from one of the long ends, tightly roll the bacon mat into a log, just like you would a sushi roll.
6. Carefully place the bacon log back onto the baking sheet, seam-side down. Return to the oven and bake for an additional 5-8 minutes, or until the cheese is fully melted and bubbly.
7. Remove from the oven and let it cool for at least 5 minutes. This helps it set and makes slicing much easier. Slice into 12 individual rolls and serve immediately.
Nutritional Information
• (per roll)
• Calories: 99
• Fat: 7.3g
• Carbohydrate: 0.4g
• Dietary Fiber: 0g
• Net Carbs: 0.4g (0.01 oz)
• Protein: 7.1g
Pro Tips
• Use thin-cut bacon for the best results. It crisps up nicely and is much easier to roll tightly than thick-cut bacon.
• For an extra gooey melt, shred your own mozzarella from a block. Pre-shredded cheeses contain anti-caking agents that can prevent a smooth melt.
• Place bacon on a wire rack set inside the baking sheet for the initial bake. This allows fat to drip away, resulting in evenly cooked, crispier bacon.
• Feel free to customize your filling. Add finely chopped chives, jalapeños, or a sprinkle of garlic powder along with the cheese before rolling.
FAQ
Q: Can I use thick-cut bacon for this recipe
A: For the best results, we recommend using thin-cut bacon. It crisps up more evenly and is much easier to roll tightly into a log compared to thick-cut bacon.
Q: What is the best cheese for bacon roll-ups
A: This recipe uses mozzarella cheese. For an extra gooey and smooth melt, we suggest shredding your own cheese from a block, as pre-shredded varieties often contain anti-caking agents that can affect the texture.
Q: Are these bacon roll-ups keto-friendly
A: Yes, these bacon roll-ups are very keto-friendly. Each roll contains only 0.4g (0.01 oz) of net carbs, making them a perfect low-carb indulgence or appetizer.
Q: How can I make my bacon extra crispy
A: A great pro tip for extra crispy bacon is to place the slices on a wire rack set inside your baking sheet for the initial bake. This allows the fat to drip away, helping the bacon cook more evenly and become crispier.
Pro Tips
- Par-bake the bacon at 400°F / 200°C until browned but still pliable — it needs to bend without cracking when you roll it into a log.
- Shred the mozzarella from a block instead of buying it pre-shredded; anti-caking agents keep it from melting into that smooth, stretchy core.
- Let the baked log rest for at least 5 minutes before slicing so the cheese sets and each pinwheel holds together.
- For crispier, less greasy bacon, set the slices on a wire rack over the baking sheet during the first bake so the fat drips away.
- Leftovers keep in the fridge for 3-4 days; rewarm the slices at 400°F / 200°C for a few minutes to bring the bacon back to crisp.
Frequently Asked Questions
Can I make bacon wrapped mozzarella roll-ups ahead of time?
Yes — bake the log, let it cool, and refrigerate it whole. Slice and rewarm at 400°F / 200°C just before serving so the bacon crisps up again.
Are these bacon roll-ups keto-friendly?
Absolutely — each roll has just 0.4 g net carbs with 7.1 g protein and 7.3 g fat, so they fit easily into a keto day.
How do I keep the roll-ups from falling apart when slicing?
Roll the bacon mat tightly, bake it seam-side down, and let it cool for at least 5 minutes so the melted cheese sets before cutting.
What can I add to the filling?
Finely chopped chives, jalapeños, or a sprinkle of garlic powder all mix in nicely with the mozzarella before rolling.
Recipe card below.
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The Ultimate Low-Carb Indulgence: Bacon Wrapped Mozzarella Roll-Ups
Ingredients
Method
- Preheat your oven to 400°F / 200°C.
- Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
- Arrange the bacon slices in a single layer on the prepared baking sheet.
- Bake for 15-18 minutes, or until the bacon is well-browned and crispy but still pliable.
- Remove the bacon from the oven and carefully transfer the slices to a separate parchment-lined surface or cutting board.
- Arrange the slices side-by-side, overlapping the edges slightly to form a single bacon 'mat'.
- Evenly sprinkle the shredded mozzarella over the bacon mat, then drizzle with the hot chili sauce.
- Starting from one of the long ends, tightly roll the bacon mat into a log, just like you would a sushi roll.
- Carefully place the bacon log back onto the baking sheet, seam-side down. Return to the oven and bake for an additional 5-8 minutes, or until the cheese is fully melted and bubbly.
- Remove from the oven and let it cool for at least 5 minutes. This helps it set and makes slicing much easier.
- Slice into 12 individual rolls and serve immediately.
- Place bacon on a wire rack set inside the baking sheet for the initial bake. This allows fat to drip away, resulting in evenly cooked, crispier bacon.
