Piragi (Bacon/Onion Rolls) - Kraft Recipes Top
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Piragi (Bacon/Onion Rolls)

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Make It

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  • Filling:
  • Stir-fry bacon, onion, pepper in hot pan, but do not let too much fat separate. Drain fat, place in suitable size bowl. If time is a factor, cover filling and refrigerate until baking in the next day or two. Do not recommend waiting longer.
  • Baking Day:
  • In a separate bowl, beat 1 egg. Set aside. Preheat oven to 400 degrees F. Grease cookie sheet or cover with foil for easier cleanup. Open pack of biscuits. Lightly flour working surface. Split 1 biscuit into 4 parts.
  • Take 1 section and roll out on work surface until dough is thin, turning over as necessary. Place 1 tsp. filling onto dough away from edge. Fold dough over filling. Using a round cookie cutter, wine glass, or similar item, cut from remaining dough. Pinch edges together and fold over. Place seam down on cookie sheet and shape into crescent. Scrap dough from the 4 sections will make a 5th roll most times. Brush beaten egg on rolls (will give a nice glaze). Stab each roll with fork to vent.
  • Bake for 12-14 minutes until golden. Remove and allow to cool. Refrigerate until served, if necessary. May be frozen. Serve warm.

Special Equipment Needed


Excellent with sour cream! Any biscuits will work, but these are larger and can give you 4-5 rolls per biscuit. Each should be 2-3 bites. Instead of dicing by hand (time consuming), a chopper may also be used. There may be something left over, either filling or biscuit(s). Filling can be used in scrambled eggs. This is a 21st century version of an old European appetizer. The original recipe took about 12 hours to make from making the yeast bread to the last tray. Today's woman needs a shortcut.

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