Tangy Bacon Roll-Ups

Yield: 30 appetizers

Ingredients

• 2 (8 ounce) cans whole water chestnuts (30 water chestnuts), drained
• 1 tablespoon cider vinegar
• 1 (2.1 ounce) package fully cooked bacon slices (15 slices)
• 1 teaspoon Dijon mustard
• 1/2 cup packed brown sugar
• 2 garlic cloves
• 1/2 cup ketchup

Instructions

1. Heat oven to 400 degrees F. Line Medium Bar Pan with an 11 inch piece of Parchment Paper; set aside.
2. Drain water chestnuts using small Colander; set aside.
3. Cut bacon slices crosswise in half using Kitchen Shears. Wrap bacon slice around each water chestnut; secure with a wooden pick.
4. In Small (2 quart) Saucepan, combine brown sugar, ketchup, vinegar, mustard and garlic pressed with Garlic Press. Bring to a boil over medium heat; reduce heat to medium-low and cook 5 minutes, or until sauce thickens, stirring occasionally. Remove from heat. Carefully dip each wrapped water chestnut into sauce; gently tap against edge of saucepan to remove excess sauce and place on pan.
5. Bake for 18 to 20 minutes or until sauce is thick and darkened.
6. Remove pan from oven to Stackable Cooling Rack. Carefully remove water chestnuts to serving platter.
7. Serve warm.

Attribution

Recipe credit: Pampered Chef