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READY IN 35 mins

Bacon Roll Ups I

Read Reviews (56)

"This is a great, easy hot appetizer. Pepperidge Farm® sandwich bread works great with this recipe, as it's square and firm. I make these ahead, freeze them on a cookie sheet, store them in a freezer bag, then cook them as I need them. Wonderful if friends drop by during the holidays!" — Astrid

Ingredients Edit and Save

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Original recipe makes 25 servings Change Servings

1 (1 pound) loaf sandwich bread
2 (8 ounce) packages cream cheese, softened
1 teaspoon garlic powder

1 teaspoon dried parsley
1 pound bacon, cut in half

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Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Cut the crusts off of the bread slices, then cut each piece of bread into three equal rectangles.
In a small bowl, combine cream cheese, garlic powder, and parsley. Spread a layer of the cream cheese mixture on each bread rectangle, and roll it 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 10 minutes.

Kitchen-Friendly View

PREP 25 mins
COOK 10 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 24, 2003

These are excellent! Here are a few suggestions: 1) Use lower fat cream cheese - it cuts calories and tastes great. Also, I didn't need two packages - one was probably enough. 2) Use a rolling pin to flatten the bread after you remove the crusts but before you cut it. It will roll up much easier! 3) If you flatten the bread, you can cut each slice of bacon into thirds. Don't be afraid to "stretch" the bacon out before you wrap it. 4) If you are looking to cut your costs or calories even further, you can cut each slice of bacon in half lengthwise before you cut it in thirds.

—KTS806

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Most Helpful Critical Review

Apr 03, 2009

Some people loved them.. some thought they were okay.. I used lower fat cream cheese and mixed it w/ Garlic, Worcestershire sauce, green onions, salt and pepper. Spread it over the bread, cut it in thirds and then wrapped in bacon. Next time I'm going to try to use a better bread. I just used whole wheat. I think it will make a big difference.

—courthejink

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71 Ratings

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Jul 14, 2003

I made this recipe for a Bunco party I hosted early last week. BIG hit! They were gone before I could get everything on the table, with several attendees wanting the recipe. I then made them as a snack treat/appetizer for Thanksgiving. Again, a BIG hit! My 9-year old nephew asked for more when they were gone, and asked that I make him is very own bag to take home with him when he left that upcoming Saturday. My other nephew's friend who was in attendance asked for the recipe to take home to his mother. Now...my friends have requested this to be made for 2 separate Christmas parties I will be attending during the month of December. Sooo...I would highly recommend this to anyone. Note: While making my nephew's "personal" order, the day after Thanksgiving, I was unable to find the Pepperidge Farm Sandwich Bread because my grocery store was out of it due to the holiday. That bread makes a definite difference...a must! Also, I spread the cream cheese spread on the bread slices BEFORE cutting the pieces of bread into 3 separate sections. This just saved some time and made the process a little easier. Thanks for an awesome, most unique appetizer!:)

—LORI0808

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Apr 22, 2006

Really good - super easy! I cut the bread in half instead of thirds and I precooked the bacon in the microwave for about 4 minutes first. Still took about 30-40 minutes to bake enough to get the bacon a little crispy but after that, they were gone! My family loved them!

—RobinG

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Jul 31, 2003

These are really yummy, if you love bacon, you will love these! I could not find the Pepperidge bread (I am in Canada, maybe they do not have here?) I just used plain white sandwhich bread and instead of making the cream cheese mixture I used Philly Garlic and Herb Cream Cheese, Yum!

—NICOLE ALLAN

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Jul 14, 2003

I thought the ingredients in this were quite good, but, I didn't like the cream cheese spread warmed up. I loved it cold though as did my husband. I added sliced olives, green onions & mushrooms to the spread. I'm going to make this again, but I will put the spread on toasted bread squares then chill, then I will top with crumbled bacon and serve. Yum! I can't wait!!!

—CHRISTA535

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Jul 14, 2003

1 lb of bacon was not enough, I used almost 2.

—BARBPL

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Dec 29, 2010

So, I wanted to LOVE these, but actually found them to be quite bland. I followed the recipe to a "T". I made them for our family Christmas party and they were not a hit. Everyone ate them, but no one asked for the recipe or clamored for more. They are freezer friendly and it was nice to keep the extras on hand for Christmas Day snacking.

—lovestohost

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Nutrition

Calories
194 kcal
10%

Carbohydrates
9.9 g
3%

Cholesterol
32 mg
11%

Fat
15 g
23%

Fiber
0.5 g
2%

Protein
4.9 g
10%

Sodium
328 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon Roll Ups I

Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories: 194
Calories from Fat: 135

% Daily Value *
Total Fat 15g 23 %
Saturated Fat 6.8g 34 %
Cholesterol 32mg 11 %
Sodium 328mg 13 %
Potassium 79mg 2 %
Total Carbohydrates 9.9g 3 %
Dietary Fiber 0.5g 2 %
Protein 4.9g 10 %
Sugars 0.8g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 5 %
Iron 10 %
Thiamin 11 %
Niacin 17 %
Vitamin B6 4 %
Magnesium 3 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.