Bacon Water Chestnut Rolls

Bacon Water Chestnut Rolls

Mary Ann Mueller 0

"Quick and easy! Bacon-chestnut rolls covered in a mayonnaise and hot pepper sauce."

Ingredients 1 h 10 m {{adjustedServings}} servings 85 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
  3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.
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Reviews 288

  1. 375 Ratings

Diana S.

I made these for a New Year's eve party and they disappeared quickly. I followed the hints of some previous reviewers and baked them for a total of 45 minutes, turning them over after the first 20 min. Also, I made the sauce using egual parts of mayo, Heinz chili sauce and brown sugar, then added about l Tbsp. of hot pepper sauce for some zing.... very delicious!


Holy cow! I, too, thought this was a strange combination of ingredients. After one taste, though, I can see why this one has such great reviews! I took these to an appetizer party last night and they were gone almost instantly. I followed what others did and used a whole waterchestnut (2 cans) to 1/2 a slice of bacon (1 lb). I cooked for 45 minutes to get them crispy and turned the midway to allow even browning. I poked toothpicks after cooking so everyone would have an easy time dipping into the sauce and am glad I did. This one is a keeper!


These went over really well at my birthday party. I cut the bacon into thirds and wrapped them around a halved chestnut. I made them one day in advance. First,I baked them on a broiling pan for about 30 minutes and then turned on the broiler for about 10 minutes to ensure they turned out crispy. I let cool and then tossed them in the sauce. I refridgerated until 30 minutes before I was expecting company, popped them in a 350 oven for about 25 minutes and served hot.