By Ambassadress of GoodHumor on August 27, 2002
Photo by Dine & Dish
Photo by Dine & Dish
"From an old 1979 issue of Southern Living. My 21 year old son still requests this treat often."
Serving Size: 1 (915 g)
Servings Per Recipe: 1
"I made these for a brunch and they were gone in no time! I loved the fact that I could make them a few days in advance and freeze them. I ended up using white bread instead of the mixed grain but I'm sure the mixed grain tastes better. I baked them for 30 minutes and then broiled them for a moment just to toast the bread a golden brown. I think I will serve this at my next brunch as well!"
"Easy and delicious. Very impressive looking for guests and family. These were the first to disappear at my family reunion this past weekend! Will definitely make this one again and again and again......"
"I had this recipe years ago but lost it and have been making it from faulty memory! I was so glad to see it here."
"Beware, these will disappear in a flash!! I made these for my husband's birthday using turkey bacon (since he does eat regular bacon) and chive-flavored cream cheese. You may want to spray a foil-lined baking tray with cooking oil for easy turning. Next time I will try wheat or rye bread, but this recipe is a keeper."
"Very tasty! I took the advice of other reviewers and pre-cooked the bacon for 10 minutes. Also used skewers for easy turning. The only changes that I made was chopping and adding chives to the cream cheese, omitting the milk (microwaved the cheese a bit), and used regular white bread. I have a feeling I'll be making many of these in the future. Thank you for the recipe."
"Great snack for the boys! My diet keeps me from trying these but the guys here gobbled 'em up! I found my cream cheese a little too thin with 1/2 T milk, maybe because we have the light variety. Also, near the end of baking I turned up the heat to get the bacon very crisp and dark. Thanks for a good snack idea, Ambassadress!"
"If you like bacon, you'll LOVE these! Super easy to make and they still looked good. I took the advise of TxBecky and used the whipped cream cheese with chives and it worked great. Next time I'll grease the pan so they are a little easier to turn. I'll definatly be makeing these again!"
"Yummmmm! I added a clove of minced garlic and a couple shakes of Franks to the cream cheese mixture. So very good and easy. I'll be making these alot! Thanks for posting."
"I make mine the same way, except for using cheez whiz instead of the cream cheese. They are delicous, alot more flavor than the cream cheese filling."
"I honestly cannot believe how easy these were! They were eaten more quickly than any of the other appetizers at our Christmas party. Everyone loved them! The bread doesn't get mushy at all inside. It just kind of absorbs the cream cheese, if that makes any sense. These will be my new go-to appetizer!"
"Loved these appetizers. I made these the day ahead of time and froze them. I then thawed and baked when I needed them. My family loved them and ate them as fast as I made them. I liked how the bacon soaked into the bread as it baked. So good and I will definately make them again."
"I grew up eating this at family gatherings. My mom always used white bread with the crusts cut off, and just plain cream cheese (no chives, milk or mayo). She softened the cream cheese so it would spread without tearing the bread, and cut each slice into 3 slices. Then she wrapped the bacon around the bread...just like in the picture of this one (make sure you don't get the bacon too crisp or it won't roll well). She just popped it under the broiler, flipping them halfway and watching carefully so they wouldn't burn. This has always been a huge hit with my family."
"I make these all the time but dip in an egg wash (like for french toast) which makes them very crispy."
"Very easy to make! I couldn't find the 3oz. cream cheese with chives, so I used the 8oz whipped cream cheese with chives and left out the milk. This worked great! My 9-yr old son (VERY PICKY EATER) said they are awesome. Baked them for 30 minutes on my stone and they were perfect."
"GREAT appetizer for entertaining, TRUE! Did I mention SO easy to do! Thye were gone before I knew! Will DEFINATELY be making again too! THANKS!"
"These turned out really good. I just used plain cream cheese and it was great. Took to a church function and they disappeared fast. Thanks"
"Extremely yummy! Since it was just my little family eating these with dinner, I put them all on thin skewers. This made turning them very easy. I didn't time the baking, but I baked them until crispy on one side, turned them, dabbed up all the visible fat, then let them brown on the other side. I think next time I will try garlic salt in the cream cheese and lean bacon. Bacon around here seems to have more meat on one side than the other and I loved the ones with extra meat. The chives were a great touch and the kind of bread used definitely influences the overall flavor. I made 40 rolls and it extactly used up 1 loaf of oat bread, one pound of bacon, and all of the cream cheese (but it's easy to go lighter or heavier on the cream cheese if you need to adjust.) This is a certain keeper!"
"Added finely diced jalepeno. So good!"
"This was a big hit for a party I took them too. DH has already asked when I planned on making them again, for just us this time. Thanks!"
"These were greatly appreciated at my family outing and were gone in no time. These are so good you will be going back to the table more than once!"