Mardi Gras is coming up this Tuesday (February 12, 2013). I thought, how can I celebrate? How about tye-dying bacon in the spirit and fanfare of the holiday? Take your bacon and in a container, put a slice or 3, cover with food-dyed water overnight in the fridge. Cook as normal!
Yes, it's bizarre, but hey, how cool is Purple Bacon? It didn't quite work for Ketchup, maybe Bacon will have better luck.
I chopped up this cooked, thick-cut bacon and put them in these very delicious buns. Thumbs up from my guinea pig, err, my husband. To celebrate Mardi Gras, I added a teaspoon of Cajun Seasonings to the onions and bacon. Bòn Chans!
Mardi Gras Bacon Buns
- 10 bacon strips, diced
- 1/3 cup chopped onion
- 1 package (16 ounces) hot roll mix (Remember the Pillsbury Hot Roll and Bread mix from the Sweet Rolls with bacon recipe? Blue Box, Pillsbury Dough Boy, Cinnamon Roll on the box)
- 1 egg, lightly beaten
- 1 teaspoon of Cajun seasoning (optional)
In a skillet, cook bacon and remove from the pan, drain on a paper towel. Add the onion to 1 tablespoon of bacon grease and saute over medium heat until onion is tender. remove from heat and add bacon back in and one teaspoon of Cajun seasoning (optional).
Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes.
Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. (Refrigerate leftovers. Yield: 1-1/2 dozen.)