Originally Posted by Uncle Bob
Some where between 1 and 1 1/2 hours maybe. ~~ Turn your heat down a bit....just hot enough for the bacon to render...You can wrap length wise, then wrap around to totally seal the cheese in. I've never done it, but have seen it done..I would think it would take longer to cook as the bacon would be doubled/thicker........
Thanks, I'll try again around 225-250 F.
I'm trying to perfect these for a pig roast we're going to end of the month. If I can't get them to my satisfaction, I'll have to come up with something else.
I have the andouille, saving it for the finished product.
PS. Saw a couple of recipes with sugar or honey in the cheese. I tried a little brown sugar and it's not a bad idea. I used cream cheese, garlic and onion, salt pepper brown sugar and sharp cheddar. The filling is good, just need to keep it in the pepper.