I made this for a take along appetizer to Thanksgiving dinner, It was a huge hit. I rolled the dough up into two sections, thus making two thinner logs and slicing 1/2" thick. The one tip I would give is to refrigerate the logs before slicing to make it neater and easier to slice. I used real bacon drained and diced as I don't care for the 'bits'. I did add some fresh garlic, mozzarella and parmesan cheese for a more grown up taste. I look forward to trying it again without my additions. I will make this recipe again and again, thank you for submitting it.
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6 users found this review helpful
I made this for a take along appetizer to Thanksgiving dinner, It was a huge hit. I rolled the...