Bacon & Mushroom Roll Ups Recipe
Ingredients
| Lean bacon slice | 4 , diced | |
| Mushrooms | 1/2 Pound, chopped | |
| Onion | 1 Medium, chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cream cheese package | 1 | |
| Sandwich bread slice | 12 | |
| Butter | 1/4 Cup (16 tbs), melted |
Directions
In a large skillet, saut 6 bacon, mushrooms, onion, salt and pepper 5 to 8 minutes.
Bacon will not be crisp.
Stir in cream cheese; set aside.
Cut crusts from bread.
With a rolling pin, flatten each trimmed slice of bread until 1/4-inch thick.
Spread about 2 tablespoons mushroom mixture evenly over each flattened bread slice.
With filling-side up, roll each slice jelly-roll fashion.
Secure roll-ups with wooden picks if necessary.
Refrigerate at least 1 hour or freeze, if desired.
Remove from freezer about 40 minutes before baking.
Preheat oven to 375°F (190°C).
Arrange roll-ups on an ungreased baking sheet; brush each with melted butter.
Bake for 10 to 15 minutes until lightly browned.
Leave baked roll-ups whole or cut each in half.
Bacon will not be crisp.
Stir in cream cheese; set aside.
Cut crusts from bread.
With a rolling pin, flatten each trimmed slice of bread until 1/4-inch thick.
Spread about 2 tablespoons mushroom mixture evenly over each flattened bread slice.
With filling-side up, roll each slice jelly-roll fashion.
Secure roll-ups with wooden picks if necessary.
Refrigerate at least 1 hour or freeze, if desired.
Remove from freezer about 40 minutes before baking.
Preheat oven to 375°F (190°C).
Arrange roll-ups on an ungreased baking sheet; brush each with melted butter.
Bake for 10 to 15 minutes until lightly browned.
Leave baked roll-ups whole or cut each in half.
Chef
