Bacon Twists: Sweet, Savory, and Unforgettable

These are the first things to vanish at my house parties. Think breadsticks that went to culinary school: twisted pizza dough hugging crisp bacon, finished with a whisper of maple and a snowfall of Pecorino. They’re salty‑sweet, perfectly snackable, and dangerously easy to make.

The technique is simple: roll, pair, twist, bake. The details are where we make them exceptional—regular (not thick‑cut) bacon so it cooks through, an oven preheat that means business, and a quick post‑bake glaze so they shine without turning sticky.

Why They Work

  • Texture contrast: crisp bacon + tender dough = addictive bite.
  • Balanced flavor: maple’s sweetness, cheese’s savoriness, bacon’s smoke.
  • Party‑proof: bake ahead, rewarm 5 minutes and they’re back to crispy.
Pro move: Lightly oil your hands to twist instead of adding more flour. Extra flour toughens the dough.

Bacon Twists (Makes 6)

Sweet‑savory • Appetizer

Ingredients

  • 1 ball pizza dough (from Tony’s Classic Pizza Dough)
  • 6 strips regular or thin‑cut bacon (not thick‑cut)
  • Dusting mix: 1 part all‑purpose flour + 1 part semolina
  • 1–2 tbsp maple syrup (or honey)
  • 2–3 tbsp finely grated Pecorino Romano (or Parmesan)

Method

  1. Warm the dough: Bring the dough to 60–65°F at room temp while you preheat. It should feel relaxed and pliable.
  2. Preheat like you mean it: Set a rack in the center with a stone or steel. Preheat to 425°F for 45–60 minutes.
  3. Roll: Dust the counter with the flour‑semolina mix. Roll the dough to a thin rectangle about 1/8" thick and slightly longer than your bacon strips.
  4. Pair & trim: Lay one bacon strip along the short edge. With a pizza wheel, cut a dough strip just wider than the bacon.
  5. Twist: Starting at the middle, twist bacon and dough together in opposite directions to form a tight spiral (barbershop‑pole style). Transfer to a parchment‑lined sheet pan and press the ends down to anchor.
  6. Bake: Set the pan on the stone/steel. Bake 8 minutes, rotate, then bake another 7–9 minutes until the bacon is rendered and the dough is golden.
  7. Finish: Transfer to a board, blot lightly if you wish, then brush with a light sheen of maple and shower with Pecorino. Serve warm.

Dip ideas: Warm marinara, honey‑mustard, or a quick pepper jelly. A pinch of Tony’s Signature Pizza Seasoning over the top right before serving is 👌.

Tips & Tweaks

Bacon type: Regular or thin‑cut twists and cooks evenly. Thick‑cut won’t render fully before the dough browns.
Even cooking: If your oven runs cool, bump to 450°F and shorten the bake slightly. Look for rendered fat + golden dough.
Make‑ahead: Bake 90% (skip maple/cheese), cool, then reheat 5 minutes at 400°F. Glaze and cheese just before serving.
Savory route: Skip maple and finish with olive oil, cracked pepper, and parsley.

Serving Moments

  • Appetizer platter with marinara and mustard dips.
  • Brunch: dunk into soft‑boiled eggs.
  • Game day snack next to your pies—nobody’s mad at bacon breadsticks.
Safety note: Bacon fat is hot—use tongs and mind the pan drippings. Line the pan with parchment for easy cleanup.
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