Cheesy Spinach Bacon Appetizer Bars
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These Cheesy Spinach Bacon Appetizer Bars are a warm, crowd-pleasing appetizer made with refrigerated pizza crust, crispy bacon, sautéed red onion, spinach, and two kinds of cheese. Baked in a sheet pan and cut into easy squares, they’re perfect for holiday gatherings, potlucks, game day, or cozy cold-weather entertaining.
I have another classic appetizer recipe to share with you, and this one takes me straight back to the late ’90s and early 2000s. More specifically, it takes me back to Christmas Eve at my mom’s house. She hosted every year, and the kitchen counters were always covered with the best spread of warm, comforting appetizers. One bite of these and I can practically time-travel back to one of those nights.
Maybe it’s the refrigerated dough crust. Maybe it’s the familiar combination of spinach, bacon, onion, and plenty of cheese. Whatever it is, it feels like something that has always belonged on a holiday table. And the best part is that it still tastes just as good today as it did back then. Let’s be honest, anything with bacon and cheese is going to win.
These appetizer squares come together quickly and make a generous batch, which makes them perfect for entertaining. They’re simple, dependable, and always a hit when served warm. I especially love them for cold weather gatherings when everyone is reaching for something cozy and savory. But truly, there’s no wrong time to make them.
If you’re in the mood for something that feels nostalgic and comforting without being complicated, this is it. Pull them out of the oven, slice them into squares, and watch how fast they disappear.
Why You’ll Love This Recipe
- It feeds a crowd without a lot of fuss. Baked in a sheet pan and cut into bars, this recipe makes plenty for parties, game day, or holiday gatherings.
- The flavor combination just works. Savory bacon, tender spinach, sweet onion, and two kinds of cheese melt together into something rich and satisfying without being complicated. Every bite has a little bit of everything, and that balance is what makes these appetizer bars so reliable.
- It’s flexible for real life. You can prep components ahead of time, swap cheeses based on what you have. Serve it as a snack, brunch addition, or cozy cold-weather appetizer.
Looking for more classic hors d’oeuvres? They are my specialty! Check out this collection of all my favorite bite-sized appetizer recipes.
Ingredients
Before we begin, let’s review the list of ingredients you’ll need for these Cheesy Spinach Bacon Appetizer Bars. I’ll walk you through what I used below.
- Refrigerated Pizza Crust – A convenient, ready-to-use dough that bakes up golden and slightly crisp on the edges while staying tender underneath all that cheesy goodness.
- Bacon – Cooked until crisp and crumbled, it adds a smoky, savory flavor that pairs perfectly with the spinach and cheese. I like thick-cut applewood bacon.
- Red Onion – Finely chopped and lightly sautéed, it brings a subtle sweetness and a little texture to balance the richness of the bacon and cheese.
- Frozen Spinach – Cooked and very well drained, this adds color, flavor, and that classic spinach appetizer vibe that makes these bars feel nostalgic and comforting.
- Garlic Powder – A simple pantry staple that gives the filling a gentle boost of savory flavor without overpowering the other ingredients.
- Cheddar Cheese – Melts beautifully and adds sharp, creamy richness that makes each square hearty and satisfying.
- Mozzarella Cheese – Brings that stretchy, melty texture we all love and helps bind everything together into perfectly sliceable appetizer bars.
How To Make
And with that, we’re ready to preheat the oven and get going. Let’s make these appetizer bars. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Preheat your oven to 425 degrees F. Lightly spray a 10 x 15-inch sheet pan with cooking spray.
- Unroll the pizza dough into the prepared pan and gently press it out with your hands so it covers the bottom evenly. Bake for 10 minutes, or until the crust is lightly golden. It may shrink slightly as it bakes.
- While the crust is in the oven, cook the bacon in a medium skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate to drain. Once cool enough to handle, crumble and set aside.
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- Pour off most of the bacon drippings, reserving about 1 tablespoon in the skillet. Add the chopped red onion and cook over medium heat until crisp-tender, stirring occasionally.
- Once the crust is lightly golden, remove it from the oven. Evenly sprinkle the crumbled bacon and sautéed onions over the crust. Top with the well-drained spinach, garlic powder, cheddar cheese, and mozzarella cheese.
- Return the pan to the oven and bake for 8 to 10 minutes, or until the crust is deep golden brown and the cheese is melted and bubbly. Add salt and pepper to taste.
- Let cool slightly, then cut into squares and serve warm.
All that’s left to do is enjoy!
Frequently Asked Questions
How do I keep the crust from getting soggy?
Spinach is the main culprit, so drain it really well. After cooking, press it in a fine mesh strainer or wrap it in a clean kitchen towel and squeeze out as much liquid as you can. Also, that quick pre-bake of the crust matters, so don’t skip it. If you want extra insurance, let the par-baked crust cool for two to three minutes before topping.
Can I swap the cheeses or use what I already have?
Definitely. Cheddar and mozzarella are a great combo because you get flavor plus that melty pull, but you can mix it up. Monterey Jack, Colby Jack, provolone, or a little parmesan all work well. If you use a strongly flavored cheese, keep it as part of the blend so it doesn’t overpower everything else.
Any tips for serving these at a party so they stay warm?
If you’re hosting, keep the cut squares on a baking sheet in a low oven around 200 degrees F until you’re ready to serve, then move them to a platter in small batches. If you’re bringing them somewhere, transport them uncut and warm them for a few minutes at the destination, then slice. They’re best warm, but they also hold up nicely at room temperature for a bit on a snack table.
More Appetizer Recipes You’ll Love
- Turkey Club Sandwich Roll-ups
- Pub-Style Cheddar Cheese Dip
- Cheesy Corn-Stuffed Jalapeños
- Pepperoni Bread
- Chicken Bacon Ranch Wonton Cups
I really think you’re going to love these Cheese Spinach Bacon Appetizer Bars. It’s a simple recipe made with a handful of classic flavors layered together and baked until golden and bubbly. If you whip them up, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Cheesy Spinach Bacon Appetizer Bars
Ingredients
- 1 can (10 ounces) refrigerated pizza crust
- 6 slices bacon
- 1 cup finely chopped red onion
- 1 package (9 ounces) frozen spinach cooked and well drained
- 1/4 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Salt and pepper to taste
- Preheat your oven to 425 degrees F. Lightly spray a 10 x 15-inch sheet pan with cooking spray.
- Unroll the pizza dough into the prepared pan and gently press it out with your hands so it covers the bottom evenly. Bake for 10 minutes, or until the crust is lightly golden. It may shrink slightly as it bakes.
- While the crust is in the oven, cook the bacon in a medium skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate to drain. Once cool enough to handle, crumble and set aside.
- Pour off most of the bacon drippings, reserving about 1 tablespoon in the skillet. Add the chopped red onion and cook over medium heat until crisp-tender, stirring occasionally.
- Once the crust is lightly golden, remove it from the oven. Evenly sprinkle the crumbled bacon and sautéed onions over the crust. Top with the well-drained spinach, garlic powder, cheddar cheese, and mozzarella cheese.
- Return the pan to the oven and bake for 8 to 10 minutes, or until the crust is deep golden brown and the cheese is melted and bubbly. Add salt and pepper to taste.
- Let cool slightly, then cut into squares and serve warm.
Add a drizzle of balsamic glaze… chefs kiss