Nashville Hot Mozzarella Bacon Rolls
Nashville hot mozzarella bacon rolls baked until crisp with gooey cheese inside.
These Nashville hot mozzarella bacon rolls pair cold mozzarella sticks with fully cooked bacon and a spicy butter coating. Using ready-to-eat bacon keeps the baking time short enough for the cheese to soften without needing to cook raw bacon.
The overlapping bacon wraps help contain the mozzarella as it softens. Nashville hot seasoning, paprika, and garlic powder give the butter coating its heat and flavor. Watch the rolls closely toward the end of baking, since the cheese can escape if heated too long.
Serve the rolls warm after a short rest. They work as a snack or appetizer with a cooling dip on the side.
Questions You May Have About This Recipe
What type of bacon works best
Use thin, fully cooked, ready-to-eat packaged bacon that is flexible enough to wrap. Raw bacon needs longer to cook than the cheese can tolerate.
Can I make these ahead of time
Yes. Wrap the cheese in fully cooked bacon, cover, and refrigerate for several hours. Brush with the seasoned butter just before baking.
Do I need a thermometer
This version uses fully cooked bacon. Watch closely for crisp bacon and softened cheese that still holds its shape; do not use raw bacon with these instructions.
Are these very spicy
The heat is moderate and adjustable.
Should they rest before serving
Let them sit for 3 minutes.
What You Need To Make Nashville Hot Mozzarella Rolls
12 low-moisture mozzarella string-cheese sticks
24 to 36 strips thin, fully cooked, ready-to-eat packaged bacon
1/2 tsp salt, optional, depending on the seasoning and bacon
How To Make Nashville Hot Mozzarella Rolls
Heat the oven to 425°F. Line a rimmed baking sheet with foil and coat lightly with cooking spray. Keep the cheese refrigerated until ready to wrap.
Use fully cooked, ready-to-eat bacon that is thin and flexible enough to wrap. Do not substitute raw bacon in this short-bake method.
Wrap each cheese stick snugly with 2 to 3 strips of bacon, overlapping the strips and covering the ends. Tuck the loose ends under the overlapping bacon and place seam-side down on the prepared sheet.
Mix the Nashville hot seasoning, paprika, garlic powder, and optional salt with the melted butter. Brush a thin coating over the bacon.
Bake for about 6 to 10 minutes, watching closely from 6 minutes onward. Remove when the bacon is crisp and the cheese is softened but still holds together; do not wait for the cheese to run out.
Rest for 3 minutes, then serve warm. Refrigerate leftovers promptly.
Tips
Keep the mozzarella cold until wrapping. Use enough overlapping bacon to cover the cheese, including the ends.
Use a lightly greased, foil-lined rimmed baking sheet for easy cleanup.
Adjust seasoning to taste.
Serve with a simple dip if desired.
Reader Review
⭐⭐⭐⭐⭐ “Perfect crunch and great heat level.” Susan P
⭐⭐⭐⭐ “Easy to make and very satisfying.” Helen W
⭐⭐⭐⭐⭐ “The bacon sealed in all the cheese.” Marcia L
⭐⭐⭐⭐ “Good flavor and simple prep.” Diane B
⭐⭐⭐⭐⭐ “Everyone asked for another batch.” Carol J
Printable Recipe
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Nashville Hot Mozzarella Bacon Rolls
Crispy bacon wrapped mozzarella rolls with warm seasoning and melted cheese.
Ingredients
- 12 low-moisture mozzarella string-cheese sticks
- 24 to 36 strips thin, fully cooked, ready-to-eat packaged bacon
- 2 tbsp Nashville hot seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt, optional, depending on the seasoning and bacon
- 2 tbsp melted butter
- Cooking spray
Instructions
- Heat the oven to 425°F. Line a rimmed baking sheet with foil and coat lightly with cooking spray. Keep the cheese refrigerated until ready to wrap.
- Use fully cooked, ready-to-eat bacon that is thin and flexible enough to wrap. Do not substitute raw bacon in this short-bake method.
- Wrap each cheese stick snugly with 2 to 3 strips of bacon, overlapping the strips and covering the ends. Tuck the loose ends under the overlapping bacon and place seam-side down on the prepared sheet.
- Mix the Nashville hot seasoning, paprika, garlic powder, and optional salt with the melted butter. Brush a thin coating over the bacon.
- Bake for about 6 to 10 minutes, watching closely from 6 minutes onward. Remove when the bacon is crisp and the cheese is softened but still holds together; do not wait for the cheese to run out.
- Rest for 3 minutes, then serve warm. Refrigerate leftovers promptly.
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