These bacon-wrapped appetizers are sure to be a hit at any dinner party! I’ve got four yummy savory and sweet fillings wrapped in crispy, salty bacon for the best bite you’ll have all night.
Bacon goes with everything, right? I even add it to these deviled eggs with ranch. Bacon-Wrapped Appetizers are the best, and you can make them with so many different fillings!
My mom always made bacon wrapped water chestnuts marinated in soy sauce for our holiday get-togethers. I remember helping her make them.
This year, I made bacon-wrapped water chestnuts, of course, along with bacon-wrapped olives, pineapple, and smoked oysters! This recipe you could prep the day before and keep it in the fridge and then pop it in the oven when you’re ready to serve.
This is a great party appetizer that’s always a hit. The different fillings offer a great salty and sweet variety to appeal to everyone. I happen to love all four of these bacon-wrapped fillings, but John hates the olives. Just be sure you label your appetizers for the family Christmas party!
You’ll need about a pack of bacon for each type, so stock up! While I love thick-cut bacon for breakfast and BLTs, thin bacon works best for wrapped fillings to avoid cracking.
For the water chestnut filling:
- Water chestnuts
- Soy sauce
For the smoked oyster filling:
- A can of smoked oysters
For the pineapple filling:
- A can of pineapple chunks
- French salad dressing
For the olive filling:
- Stuffed pimento green olives
What I used for my bacon-wrapped appetizers
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- Baking pan: You want to always roast bacon in a tall-lipped pan to keep all the grease in the pan and out of your oven. If you have one with a rack, you can use it to get crispy bacon without the extra fat!
- Mixing bowls: You’ll need a few mixing bowls for this recipe if you’re making all the fillings. I like to have a bowl of each filling and a cutting board of bacon when I’m making my prep stations.
- Toothpicks: Toothpicks are key for bacon-wrapped appetizers! They’re like the glue to the whole equation. Get plain or add some fun to the party with festive skewers!
How to Make the Best Bacon Appetizers
- For the olives and smoked oysters, wrap an olive or oyster one at a time and skewer with a toothpick in the center. Set aside in a lipped baking pan.
- To make the water chestnut filling, mix the soy sauce and sugar together in a small bowl. Wrap the water chestnut in bacon and pour the marinade over them. Let it soak at least half an hour before transferring to a baking pan.
- For the pineapple filling, marinate the fruit in the French dressing for about half an hour. Then, wrap each pineapple chunk in bacon and secure with a toothpick. Now, add it to the baking pan.
- Finally, bake everything until the bacon is super crispy. Serve the bacon-wrapped appetizers warm for the best quality.
This recipe makes a whopping 90 appetizers, so be careful! I find this is perfect for big holiday parties like Christmas gift swaps because everyone has a favorite.
How to Store Leftovers
These are a great Christmas party recipe because they’re easy to make the night before and bake while you get ready.
If you have any leftovers, pop them in the fridge! They’ll last up to 4 days, though the oysters will be the first to get smelly.
If you want to reheat them, bake them until warmed through. That’s it!
What’s the Best Bacon to Use?
In my mind, there’s no bad kind of bacon. No matter how it’s smoked or cured, I’ll happily take a slice!
However, when you’re talking about bacon-wrapped appetizers, there is a best kind of bacon.
To get the perfect rolled fillings every time, you want a thin-sliced bacon that’s almost see-through when raw. The thinner the slice, the less chance the bacon cracks and breaks when rolling and baking.
If you only have thick-cut bacon, that’s ok! It will still be delicious but also may take slightly longer to bake than thin bacon.
What to Serve with Bacon Wrapped Appetizers
It’s not a tailgate without chicken wings! I bake mine for a lower fat version and cover them in a yummy honey garlic wing sauce. Don’t forget the green onions!
Bacon and cheese balls just go together. It’s a fact of food. These keto cheese balls are totally low-carb and perfect for your holiday dinner! Smear it on crackers or just enjoy the salty, cheesy goodness plain. No judgment.
Add a zesty crunch to the table with these Buffalo chicken wonton cups! They’re easy to eat while you chat and even easier to make.
Other amazing appetizer recipes to try…
- Potato Nachos
- Pizza Dip
- Stuffed Bacon Rolls
- Parmesan Crisps
- Crockpot White Chili Chicken Dip
- Ham and Cheese Sliders
- Pigs in a Blanket
- Bacon Wrapped Chicken Bites
Do you have any amazing bacon appetizer recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
Bacon Wrapped Appetizers
- 4 packages bacon cut into thirds
Water Chestnut Filling
- 1 can water chestnuts 8oz can, whole and drained
- ⅓ cup soy sauce
- 1 tbsp sugar
Smoked Oyster Filling
- 2 cans smoked oysters 85g cans, drained
- 1 can pineapple chunks 14oz can, drained
- ¼ cup French salad dressing
- 24 stuffed pimento green olives whole
- For the olives and smoked oysters, wrap a bacon slice around each individual ingredient and secure with a toothpick. Set aside in a shallow baking pan.
- For the water chestnuts, wrap a bacon slice around each water chestnut and secure with a toothpick. In a separate bowl, mix together soy sauce and sugar and pour over top of wrapped water chestnuts. Marinate for 30 minutes. Place on a shallow baking pan.
- For the pineapple, marinate pineapple chunks in French dressing for about 30 minutes. Then after it has marinated, wrap each chunk of pineapple in a bacon slice and secure with a toothpick. Place on a shallow baking pan.
- When you’re ready to make them, preheat the oven to 375°F. Bake for about 25 to 30 minutes or until bacon is crisp. Serve hot. Makes about 80-90 appetizers.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.