Baked Chicken and Bacon Rolls

I had all kinds of plans for Sunday…I’d purposely gotten the laundry done Saturday and other errands, so I could spend Sunday in the kitchen. Unfortunately, my stomach had other plans. I woke up around midnight feeling sick, like I was going to throw up. By the time I got downstairs, I felt light-headed and laid on the living room floor for probably 15-20 minutes, until the clamminess went away (for the most part). I went back to bed, and when I got up, I tried eating a cream puff (I know, not exactly the wisest choice), and within minutes I could tell it wasn’t settling well with my innards. So I spent all of Sunday drinking water and trying not to puke. And I was extra-exhausted for some reason, so I did virtually nothing all day long. By dinnertime, I was starving, but even that didn’t set all that well, although it managed to stay put.

And by today? I thought I was back to normal. I woke up with odd aches and chills, like I was coming down with something. And my stomach was still a little jumpy, so I opted to stay home. Again by dinnertime, I was starving. Since I had leftover egg roll wrappers, I thought I’d make some Baked Chicken and Bacon Rolls. I know, probably not the best choice for a recovering tender tummy, but damnit, I wanted chicken of some kind. I basically made Buffalo Chicken Dip, minus the buffalo sauce and with bacon and then baked it in eggrolls. It was decent.

Baked Chicken and Bacon Rolls

I poached a couple chicken breasts and cut them up into bite-sized pieces earlier to cut down on the prep time a bit. I was thinking while I cut the chicken just how nice it’d be if the blahg made real money, and I could make it into my full-time job. But I’m pretty sure that ship has sailed, as far as bloggers being able to make actual money off their blogs–Unless you’ve already got money, or you just happen to get really frakking lucky. There’s such a glut of food bloggers out there. And why not? Food’s universal–Everyone’s gotta eat. And it’s not that I think I’m anything special…I’m not sure if I’ve ever confessed this even to Jay, but it’s always been my dream to be a writer. In high school, if you’d’ve asked me about it, I would be living in Europe somewhere, wearing black all the time (Oh, wait, I do that now), smoking and living alone, being one of my generation’s great-yet-under-recognized poets. Yeeaah, right.

But every so often, I think, why not me? Why don’t I give it a go? Right now, that’s definitely not an option. Between the bambino still needing full-time daycare, my health issues not being fully sorted yet…It’s just not going to happen. I do think at least, the blog’s finally at the point where it’ll pay for itself (ie., the hosting fees), so that’s something. And maybe in another year or so, I’ll have enough to actually hire someone to redesign it for me.

Enough of my waxing pensive for one day. This is what happens when I have a day to myself…But I’m supposed to be showing off chicken and bacon rolls!

Baked Chicken & Bacon Rolls 2

They were good, but I’ll be honest. They weren’t my favorite. I think I’d’ve liked the buffalo chicken just a little better.

Yield: 4

Baked Chicken and Bacon Rolls

Baked Chicken and Bacon Rolls
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 2 boneless, skinless chicken breasts, cooked and diced
  • 4 slices thick-cut bacon, cooked crisp and diced
  • 4 oz. cream cheese
  • 1 C shredded cheddar-jack cheese
  • 8 egg roll wrappers
  • water
  • cooking spray


Preheat the oven to 425 degrees F. Line a baking sheet with foil and coat with cooking spray. Set aside.

In a medium sauce pan over medium-low heat, combine the cream cheese and the shredded cheese. Stir frequently, until the cream cheese is softened and the shredded cheese is beginning to melt. Stir in the chicken and bacon.

On a work surface, lay out one of the egg roll wrappers. Place about 3 Tbsp. of the mixture in the center of the wrapper. Brush all 4 edges of the wrapper with water.

Beginning with the bottom corner, fold that up, and then fold in the two sides. Roll up from the bottom to finish sealing, then place on the prepared baking sheet. Repeat with the remaining wrappers and chicken-cheese mixture.

Spray the rolls with cooking spray and bake for 20-25 minutes, or until browned and crispy. Let stand for 5 minutes before serving.

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Still, you can’t go wrong with chicken, bacon and cheese!

Baked Chicken and Bacon Rolls 3

And thankfully, these are NOT upsetting my stomach. Hopefully the aches disappear fully by tomorrow!