Prep 25 mins
Cook 20 mins
I cant' remember where I got this, but these are great little appetizers. Pepperidge Farm bread works well as it is square. I have also omitted the garlic powder and parsley and use dry ranch seasoning mix instead.
- 1 lb loaf sandwich bread
- 2 (8 ounce) packages cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 lb bacon, cut in half
- Preheat oven to 375°F Grease or line a baking sheet.
- Cut the crusts off of the bread slices, then cut each piece of bread into 3 equal rectangles.
- In a small bowl, combine cream cheese, garlic powder and parsley.
- Spread a layer of cream cheese mixture on each bread rectangle, and roll up.
- Wrap a slice of bacon around each of the bread rolls and secure them with toothpicks.
- Arrange the roll ups on the prepared baking sheet.
- Bake until the bacon is crisp, approximately 20 minutes.
So good! But as "vote for Pedro" said, these took much longer in the oven to cook. I actually had them in the oven for about 23 minutes. I think one of the problems might be the cut of the bacon. Even though I used the same premium brand of bacon I usually buy, I noticed the slices seemed a little thicker. Plus when I cut the strips in half, they overlapped on the bread roll-ups which probably required the longer cooking time. I think the next time I make these, I'll buy the "center cut" bacon -- the slices are not as long and a little leaner. But don't be fooled -- I loved the recipe and look forward to making it again.
These were a top seller on my appetizer buffet. You can never go wrong with bacon and cream cheese. I used whole wheat sandwich bread and a took a short cut by using a garlic and herb cream cheese. These did take longer than 10 minutes (in fact, almost 20 minutes) for the bacon to get crispy, but that could have been the oven I was using. I used some fun, chunky wooden skewers to add interest to the finished appys. I will be using this recipe again.