Bacon-Wrapped Breadsticks

Is bacon really the culinary version of duct tape? Based on an article in the Life and Arts section of the Austin American Statesman, American cooks will happily wrap just about anything in crisped pork slices. Made me laugh--but we all know it's true. If fellow bacon lovers aren't spiraling bacon strips around fresh shrimp stuffed with spicy jalapeño slices, we're crumbling the salty bits over our salads and baked potato skins or adding it to our burgers. Gone are the days of frying morning eggs over easy in the once treasured leftover bacon fat--I know you've never ever done that. The cholesterol gods will surely strike you dead on the spot. Funny though that I can only justify this breakfast treat to myself when my 90-year old mother-in-law visits. She has never thought twice about preparing her morning eggs this way. It still seems unnatural to me to scrape that beautiful white congealed bacon fat into the garbage bag rather than a Folgers coffee can. Were she alive, my grandmother Vivian would definitely give me a talking to about being so wasteful. My very alive cardiologist, on the other hand, would applaud my action, then probably give me a lecture about eating pork bacon instead of learner turkey bacon. Can't win!

The Super Bowl is Sunday. Maybe you're not a fan of spicy chicken wings, or perhaps you just dream about anything cooked with bacon. This your day to enjoy, without an ounce of guilt, bacon-wrapped grissini--fancy Italian word for a bread stick. No one savoring the burn of deep-fried hot chicken wings dipped in blue cheese dressing will have the nerve to challenge your fall into this spicy, fat laden, sugar heaven and hell.

If you make them early for your party, either leave a stern "don't touch" note or hide them back in the cooled oven. These spicy treats seem to disappear just like my Sunday breakfast bacon. I turn my back to check on the waffles and the pound of bacon I just fried has dwindled to a few broken slices. No one ever seems to know where it all went--a mystery.

It is nearly impossible to roll the softened bacon around the thin breadsticks without breaking a few of them, but don't worry--even the broken ones get eaten. Take your time and roll slowly and gently; you will get the hang of it. The smell of chili powder, bacon, and brown sugar blending together in your oven and the pace at which your guests devour these treats make it all worth it. Trust me though--there won't be any left overs--so eat yours first or leave a few tucked away in the oven.

You can prepare the breadsticks the night before if you prefer. Wrap well, then refrigerate the overnight. Cook the next day as directed. My niece likes to cook them the night before. They won't be as crisp--but they'll still taste amazing. 

Bacon-Wrapped Grissini
Makes about 2 dozen

3/4 cup packed light brown sugar
3 tablespoons chili powder
1 4-1/2 ounce box thin grissini breadsticks*
1 pound thin uncooked bacon, room temperature

Preheat oven to 350° F. Line two heavy baking sheets with aluminum foil.

Sift the brown sugar and chili powder onto a shallow rimmed baking sheet large enough to roll the grissini. Carefully wrap a slice of bacon in a spiral around each bread stick. Don't fret if a few break. Set aside on a sheet of foil.

When all bread sticks are wrapped, gently roll each one into the brown sugar mixture, coating the bacon very well. Arrange on the foil-lined baking sheets about half an inch apart. Bake about 20 minutes, carefully turning halfway through, until the coating has caramelized and the bacon is well cooked and has shrunk slightly. Immediately remove from the baking sheet with tongs and place on a sheet of foil to cool and firm, about 15 minutes. Bacon will become crisp and breadsticks will harden when they cool. Serve at room temperature.

*Grissini breadsticks are usually sold in the Italian food section of grocery stores. I often find them near the deli counter also. Look for the thin ones, but in a pinch, the thicker ones are good to.