One of my favorite appetizers is one my Mom made when I was a little child.
These Bacon Cream Cheese Roll-Ups are always a big hit with everyone…there’s something about bacon and warm melty cream cheese that just can’t be beat.
It can’t be easier. All you need is 3 ingredients – sandwich bread, cream cheese and bacon, plus wood toothpicks to hold it together.
Take a look at my directions via pictures. Then scroll to the bottom to see a printable recipe with nutritional information.
My Mom always made this with white sandwich bread. Then again, it was the 1970s and that’s all we ever ate. While I almost always eat wheat bread now, I still buy a loaf of white bread for this recipe.
Buy square shaped bread…nothing fancy.
Cut the crust off of the bread, then spread your cream cheese in a thin layer on the bread, being careful not to tear the bread. I like using Philadelphia Light Cream Cheese, which is actually Neufchatel cheese, because it spreads really easily. If you use the regular cream cheese, then you’ll want to leave it out for a while or give it a few seconds in the microwave to get it soft but not runny.
Once you’ve spread the cream cheese, cut each slice of bread into 3 strips.
Next you need to fry the bacon. Cut eat strip of bacon in half, then place it in a hot skillet.
You want to cook it up a bit, but not so much that it will crack when you bend it. When it starts curling up a bit like you seen in the picture above, flip it over and let it cook on the second side.
Drain the bacon on a paper towel to get rid of the excess grease. As you can see from this picture, the bacon is fully cooked but not what you would call crispy.
Roll up a strip of cream cheese covered bread, then wrap a piece of bacon around the outside of the roll and secure it with a toothpick. You’re going to heat these up in the oven, so be sure to use wood toothpicks.
When it’s time for your party, place the Bacon Cream Cheese Roll-Ups on a jelly roll or cookie sheet and pop them into an oven preheated to 350 degrees for about 20 minutes. Be sure to keep an eye on them…as soon as you see the edges of the bread is getting brown, they are ready to serve!
You can also freeze the roll-ups before the last step. When you are ready to serve, either thaw them first and heat for about 20 minutes, or stick them in the oven frozen and give them about 30 minutes.
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Want nutritional information?
Click on the + sign in the recipe card below for complete nutritional information.
Bacon Cream Cheese Roll-Ups
This easy finger-food appetizer will win over your friends. With just 3 ingredients, it’s a snap to make too.
For step by step directions with pictures, see this recipe at: http://futureexpat.com/2013/10/bacon-cream-cheese-roll-ups/
10 slices of bread (white sandwich bread)
15 slices of bacon
4 oz light cream cheese
30 wood toothpicks
- Cut the crust off of the bread.
- Spread a thin layer of cream cheese over the bread slices, covering it from edge to edge. Be careful not to tear the bread.
- Cut each slice of bread into 3 equal strips.
- Cut each piece of bacon in half. Then fry the bacon in a hot skillet until it is cooked but not crispy.
- Place the cooked bacon on paper towels and pat it to remove the excess grease.
- Roll each piece of bread into a roll, then wrap a piece of bacon around the outside and secure with a wooden toothpick.
- Place the rolls on a jelly roll or cookie sheet. Heat in the oven, preheated to 350 degrees, for 20 minutes or until the edges of the bread are starting to lightly brown.
- Serve immediately.
- Make the rolls in advance and then put them in the oven just before your guests arrive. You can also freeze them after you have secured them with toothpicks and save them until you are ready. If they go straight from the freezer to the oven, then they will need about 30 minutes to heat (but watch them carefully!).
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