Easy Appetizer: Bacon Cream Cheese Roll-Ups Recipe

Bacon Cream Cheese Roll-Ups Recipe

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.

Bacon Cream Cheese Roll-Ups


Take a look at my directions via pictures. Then scroll to the bottom to see a printable recipe with nutritional information.

Bacon Cream Cheese Roll-Ups - bread and cream cheese

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.

Cooking bacon

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.

Cooked bacon for Bacon Cream Cheese Roll-Ups

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.

Bacon Cream Cheese Roll-Ups with toothbpicks

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.

Bacon Cream Cheese Roll-Ups ready for the oven

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.

I love Pinterest, Facebook and Google+ shares!


Want nutritional information?

Click on the + sign in the recipe card below for complete nutritional information.


7 Responses

  1. Keitha says:

    This recipe looks dangerous. Oh, cream cheese and bacon are two of my favorite foods but I have never put them together. Thanks for sharing this yummy recipe.

  2. Vicki Butts (lazyme) says:

    These were really yummy. I made a bunch of these and we enjoyed them with some other finger foods while watching football. Definitely a hit. Thanks for sharing, Karen. Made for For Your Consideration tag.

  3. Mary Pat Frick, aka twissis says:

    Made as written for the FYC Tag Game. These tasty bites of goodness appear deceptively easy, but I found them a bit “mechanically” challenging. The bread needs to be very soft & would even benefit from a rolling pin to flatten the slices for more uniform rolling. Thick-sliced bacon would also be best as thin-sliced (which I used) has a very fine line between ideal for the recipe & too crispy to work well. When they started to “lightly brown” in the oven, the cream cheese was “escaping” & I feel wrapping the open ends w/the bacon would “contain” the cream cheese better. Bottom line is ovens can very, ingredients can vary & it just takes practice to master the challenges, but it will be worth it. 🙂

    • Karen Goodman says:

      This was definitely a recipe from the 70s…and designed to be made with standard sandwich bread slices (similar to Wonder bread). The bread should definitely be soft and commercially made…otherwise it would be hard to roll snuggly.

  4. michele says:

    Mix 1/2 an envelope of Lipton onion soup mix with softened cream cheese before you spread on the bread. That’s how my mom made them and oh wow…

  5. TeresaS says:

    Made just a few of these tasty little guys…my bacon was on the skinny/thin side…but they still worked…very easy to prepare…I can see adding things to the cream cheese to enhance the flavor…such as minced jalapenos or pineapple…made for “Went to Market” tag game…

Leave a Reply

Your email address will not be published. Required fields are marked *