Categories: Sandwiches/Wraps
Ingredients
- 1 pound Jones Dairy Farm Cherrywood Smoked Sliced Bacon
- 1 pound lean ground beef
- 1/2 sweet potato, finely chopped
- 1 large egg, lightly beaten
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
Directions
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Lightly flour a large cutting board or a countertop. Place frozen dough balls on the counter to thaw flipping them once after about 30 minutes. Shortcut method in Donna’s notes.
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Meanwhile: In a cold large (12") cast iron skillet add bacon. Turn heat to medium and cook until crisp, stirring occasionally. This will take about 25 minutes. Remove bacon from pan and place on a plate. Once the skillet has cooled, pour bacon drippings through a sieve into a resealable container. I use a mason jar. Set aside.
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Meanwhile: Combine beef, sweet potato, bacon (including any bacon drippings on the plate), egg, and spices in a large bowl. Mix with clean hands until combined.
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Preheat the oven to 425°F.
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Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across. I like to use a rolling pin to make sure that I do not get any thin spots.
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Add about 2 tablespoons of the beef mixture to the center of the flattened dough. Grab the top and bottom edges of the dough and crimp together on the right side. Pull the left edge up to meet the crimped dough. crimp the two edges to the dough to make a triangle package. Place on a cookie sheet. Repeat until there are 9 on each cookie sheet.
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Brush bombs with the strained bacon drippings. If you did not reserve the bacon drippings, you can use canola oil.
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Bake the bombs for 12-15 minutes until the tops are golden brown and the bombs are no longer doughy, swapping the trays half way during cook time. And brushing with bacon drippings again. If your dough is still cold, you may need to bake them longer. I have baked them up to 20 minutes.
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Serve and enjoy!