Bacon Roll-Ups are an appetizer that my husband requested when we first got married as it was one of his favorites that his mom made for their holidays growing up. The original recipe is Wonder Bread, cream cheese and bacon, over the years I have made some changes and here is what they have become:
-One loaf Dave’s Killer Bread, White Done Right
-14 slices high quality bacon, cut in thirds
-16oz Philadelphia Cream Cheese
-4 Scallions or to taste, sliced
-2 Jalapeños or to taste, diced
-Sheet pan, lined with parchment paper
-About 42 toothpicks
Makes about 42 pieces
1. Combine the cream cheese, scallions and jalapeños in a stand mixer or mix by hand, season to taste. (I keep some of the prepped cream cheese off to the side to keep clean from raw bacon as there tends to be about 1/4 cup left that can be used on bagels or crackers the next day.)
2. Cut the crusts off the bread (save for bread crumbs or compost).
3. Gently spread a heaping tablespoon of the cream cheese mixture evenly on a slice of flattened bread. Lay 3 slices of bacon vertically, parallel to each other, then lay the bread on top with the cream cheese facing up. Roll the bacon slices around the bread while rolling it into a circle. Place one toothpick per slice of bacon, then slice between the pieces of bacon. Lay the individual pieces on their side on a parchment lined baking sheet. Repeat until you have run out of bread. This is the make-ahead point where you will wrap and refrigerate until party time or continue to step 4.
4. In a 375* oven, cook for 15-20 minutes, flip them to the other side and cook about 15 minutes more until the bacon is crisp. Remove from pan to a paper towel lined plate before putting them on a platter. If making gravy, save the bacon drippings to add to your gravy ;).