Wednesday, August 1, 2012
Easy Bacon Cream Cheese Roll Ups & A Bridal Shower
One of my favorite things about blogging is the incredible friendships I’ve built over the years! Today, I’m teaming up with some other lovely ladies for a virtual bridal shower in honor of our sweet friend, Megan (Wanna be a Country Cleaver).
Megan and I started chatting through our PW Wednesdays series and then actually met (in real life) in Seattle this past June… she was kind enough to pick me up at the airport and we immediately got to gabbering and totally hit it off! She is super sweet and hilarious which makes for good times! LOVE. HER.
Anyhow, Megan is about to walk down the aisle and even though her blogging friends are spread across the country, we wanted to get together and celebrate in spirit! Thus, the virtual Bridal Shower (Big thanks to Julie for coordinating!) and of course, CONGRATULATIONS MEGAN!!!!!
I’m an appetizer girl, so for the shower I wanted to show ya’ll one of the EASIEST & tastiest appetizers I know of… Bacon Cream Cheese Roll Ups! And I’m talking 3 ingredients, kind of Easy (Yah, you heard right):
This may sound strange, but don’t judge until you’ve tried them. I made them for our Super Bowl Party in January and they were a crowd favorite! Everyone kept saying, “HOLY COW… what is in these?!!?!” and my response surprised every. single. one. of them. Nobody could believe it was a 3 ingredient appetizer!
Easy: Check.
Savory: Check.
Bacon: Double Check!
Everything is better with bacon. Am I Right?!
These little treats have been in our family for YEARS… I can remember my grandma making a batch of these and then them being DEVOURED immediately. And so the tradition continues. I keep making them, and the crowds keep eating them.
If it ain’t broke – don’t fix it.
And because no bridal shower is complete without a little bacon… Enjoy!
Megan, CONGRATULATIONS Darlin’! xoxo
Okay, now comes the fun part… you get to go drool over all the other ladies’ creations for Megan’s Virtual Shower!!!! ENJOY!
Appetizers:
Heather {Farmgirl Gourmet}: Deviled Eggs – 3 Ways
Gina {Running to the Kitchen}: Cheesy Edamame Crostini
Kirsten {Comfortably Domestic}: Caramelized Onion & Goat Cheese Puffs
Rachel {Baked by Rachel}: Sausage & Red Pepper Stuffed Mushrooms
Allison {Decadent Philistines Save the World}: Retro Cheese Cookies
Drinks:
Laurie {Simply Scratch}: Blueberry Lemonade Spritzers
Cassie {Bake Your Day}: Lemon-Berry Granita with Balsamic & Basil
Mains:
Michelle {A Recipe Junkie}: Fresh Melon & Crispy Proscuitto Salad
Jeanne {Inside NanaBread’s Head}: Greek Salmon Wraps
Desserts:
Kathryn {London Bakes}: Eton mess shooters
Julie {Table for Two}: Mini Cherry Pies
Lauren {Lauren’s Latest}: Summer Strawberry Jello Pie
KimBee {Cravings of a Lunatic}: Red Velvet Ice Cream Cupcakes
Kat {Tenaciously Yours}: Good For You Bars
Mads {La Petite Pancake}: Cheesecake Stuffed Strawberries
Easy Bacon Cream Cheese Roll-Ups
Yield: 16 Roll-Ups
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Ingredients:
8 slices bacon, sliced in half
8 slices of bread, crusts removed and sliced in half
4 ounces cream cheeseDirections:
Preheat oven to 375ºF. Grease a jelly roll pan with some non-stick cooking spray. Smear a little cream cheese on one side of each of the de-crusted bread halves.
Take a half piece of bacon and lay it on a clean flat surface (Image 1). Line up the top edge of one of the prepared bread pieces, cream cheese side up & dry side to bacon (Image 2). Starting at the top edge, roll bacon side toward the cream cheese side (Image 3). Continue to roll until "tail" wraps completely around the roll-up (Image 4). Secure with a toothpick and place on the prepared baking sheet. Repeat until remaining roll ups are ready to go.
Bake at 375º F for 25-35 minutes or until bacon is completely cooked and golden brown (Note: oven times may vary slightly). Allow to cool for 5 minutes before serving.
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michelle — September 10, 2014 @ 8:22 am
My family has also made these for as long as I can remember. Through the years I however have fiddled a bit with the cream cheese mixture. We’ve added things like chives, minced garlic, or jalapenos (my personal fave with warmed up Pineapple or apricot preserves for dipping)
Tina replied: — September 10th, 2014 @ 2:33 pm
ooo the pineapple preserve idea is calling my name!!
Lyndsey — September 26, 2014 @ 2:33 pm
What kind of bread is best? Looks like you used Hawaiian bread in the picture…?
Tina replied: — September 27th, 2014 @ 10:02 am
I used potato bread in this one because it’s what we had on hand… but I’ve used regular old white sandwich bread many times and it turns out fantastic (Think Sunbeam/Wonder etc…)!
Terri — November 6, 2014 @ 4:20 pm
Great recipe! Like you, we’ve been making these for generations. Sometimes we’ve made additions to the cream cheese such as dry ranch dressing or chopped chives. Have also used the vegee cream cheese. (I still like the original best though!).
But here’s a dessert version which always gets rave reviews: make them the same way but omit bacon. Roll up and secure with toothpick. Dip the rolls in melted butter and then dip them in a bowl of cinnamon sugar. Cover completely with the sugar mixture and bake until golden. The sugar caramelizes in the oven and it’s just heaven.
Lorri — November 25, 2014 @ 1:34 pm
What kind of bread did you use?
Lorri replied: — November 25th, 2014 @ 1:34 pm
Never mind, I see you already answered that. Sorry
Phyllis — December 10, 2014 @ 5:31 pm
I have made these for years only I use cream of mushroom soup spread over the bread instead of the cream cheese. Everyone always asks me what they are. They look fancy, yet are easy with only 3 ingredients and not too expensive either!
Cretia — December 10, 2014 @ 8:54 pm
Can these be made the night before? They look amazing!
Kathy — December 31, 2014 @ 11:13 am
I have seen dozens of recipes for these, but this is the first time I seen where you roll up “with” the bacon so that a portion of the bacon gets wrapped up “inside” the roll ups. All other recipes say to roll up with half slice of bacon “after” rolling the bread with cream cheese or cheese inside. (So that the whole piece of bacon crisps up in the oven). I am wondering what happens to the bacon on the “inside” in this case….? Seems like it would be soggy or undercooked. How would it crisp up if it is buried inside?? Please let me know the science behind it, because it would be easier to do it this way, in the event the bacon gets cooked on the inside. Thanks!! 🙂
Kathy — December 31, 2014 @ 12:33 pm
I left a comment, but it’s been deleted for some reason. I wondered what the purpose or wrapping the bacon with the bread was, instead of rolling the bread and cream cheese up first, and then wrapping the bacon around it, so that all of the bacon gets cooked and crisp. Otherwise, some of the bacon that got rolled up insdie stays undercooked and soggy.
Susie Janov — January 8, 2015 @ 10:34 pm
Like Kathy, I’m curious about the bacon getting cooked on the inside as well. I’d love to hear from some who have made this. My BF suggested partially cooking the bacon to a) render some of the grease, and b) make sure the inside bacon is cooked.
Tina replied: — January 10th, 2015 @ 10:10 am
This recipe cooks the bacon through… the inside isn’t as crispy like the outside but it is in fact cooked completely through & delicious. My family has been making them like this for generations.These are really small so they cook through no problem! Whole Chicken breasts cook through in the oven in about 35-40 minutes so these babies are actually cooked through much sooner – the time is to get a good crispy outside edge. If you feel more comfortable… You can test them by sticking thermometer into the centers until it reaches 165ºF.
Jenn olives — January 17, 2015 @ 3:52 pm
My mom used to make these for new years eve when I was a kid. She used to sprinkle the cream cheese with chives before she rolled them up. Awesome recipe!
Brian B — March 23, 2015 @ 3:28 am
I made these yesterday for a party and they were scarfed down so fast and the plate was cleaned. Everyone was raving about them and asking me how I made them. One girl said that her birthday party is in a couple months and I have to bring them back for that. Thanks for the great recipe!
Michelle — April 11, 2015 @ 5:58 pm
Grew up stealing theses off of appetizer plates at my parents’ cocktail parties…oh so 70’s.! Thanks for the inspiration! Making these tonight and doing half with a new twist: throwing in a 2″stick of steamed asparagus for some fiber and mixing some apricot jam into the ccheese to give it a sweet + salty kick! wish me luck!
Tina replied: — April 14th, 2015 @ 9:25 am
that sounds delish!
Lisa — April 15, 2015 @ 10:20 pm
Tested these for a dinner party that we are having, and they will be on the menu. Not only were they easy to make, but they were delicious!
Tina replied: — April 16th, 2015 @ 6:28 pm
yay! glad you enjoyed!!!
Daniel Wise — May 16, 2015 @ 4:41 pm
I just made these for a Church Senior Citizens potluck dinner for tonight. I think they are great. You get the crunch of the bacon, the smoothness of the cream cheese, all being held with a toothpick and a small piece of bread. Who would have ever guest?
Thank you again. This will be a major hit for some of my other group dinning.
Carrie — June 19, 2015 @ 10:58 am
I made these yesterday for a picnic and they held up great wrapped in foil. I added an Italian salad dressing seasoning packet to the cream cheese and I did not use a toothpick, I just laid them right on the greased cookie sheet. I used a load of Italian Bread, 8oz of cream cheese, and one pack of bacon. It was sooooo good! Thank you for the nice photos and directions.
Susan — July 2, 2015 @ 6:40 pm
We do this exact recipe but we add a roll of cooked pork sausage in with the cream cheese along with a cup of shredded cheese of your choice. Yummy!!
kathy — July 12, 2015 @ 2:56 pm
Seems the bacon might not get cooked all the way through to the inside of the role? Anyone have an issue with this?
Tina replied: — July 29th, 2015 @ 12:31 pm
it cooks all the way through.
jackie wheeler — September 5, 2015 @ 11:13 am
I made these for my boyfriend and honesty they were good HOWEVER unless you put a lot of cream cheese in these they come out very greasy.The bread soaks up the grease and becomes crunchy.
Eve — September 14, 2015 @ 5:10 pm
I made those yesterday for a BBQ.
I deciced to cut the bread slice in three instead of two (less bread/portion).
The answer was unanimous; all loved it!
They got cooked in the BBQ, straight on the grill! Bacon and bread were crispy! Thank you so much for this amazing appy!
Julie — October 23, 2015 @ 1:46 pm
I was remembering this appetizer my Mom made when I was a kid, and in researching it came up with your recipe. It seems the same except I think I remember there being cheddar cheese in there as well. Also, not sure if she used cream cheese or mayo. The ones my Mom made did come out looking just as you have pictured. I am not making them though, just dreaming about them. They are so tasty because the bread soaks up the bacon fat and crisps up. My mouth is watering just thinking about it. Unfortunately, I can’t afford the calories. For those who are doubtful about the bacon being cooked, it was never an issue and we used the same technique.
Dianne — October 25, 2015 @ 10:27 pm
I’ve made something similar from a really old recipe. But instead of spreading cream cheese on the bread, I spread the bread with Cream of Mushroom soup, straight from the can. Then rolled it up with the bacon and baked it. Yum!
Eva — December 17, 2015 @ 8:12 pm
I’m glad some else, Dianne above, is using the mushroom soup like I’ve always done. It is very easy, extremely tasty and a huge hit with the men!! I believe I’ve always cooked a little longer at a lower temperature, but have never had any problems with the bacon not getting done! Great for parties!!
Lynne — December 18, 2015 @ 9:39 am
Can you make these the day before you need them ?
Sue — December 21, 2015 @ 1:58 pm
I always use whole wheat bread and add a little crushed pineapple to the cream cheese (1 small can to an 8 oz pkg cream cheese). No one can tell what’s in them, they just love them. The pineapple adds a subtle sweetness that balances out the salty bacon really well.
renee — December 26, 2015 @ 1:34 am
Thank you for sharing this simple, terrific recipe–I made the bacon cream cheese rolls ups for Christmas and they were a hit! So easy and so tasty! I even got mine a little too done and was afraid I had ruined them but NOPE! they were fabulous and not a single one was left 🙂
Felicia — June 7, 2016 @ 10:41 am
I’ve been making these for years and what I do is use cream cheese with chives is that a plain cream cheese and they just come up so yummy .
Gusteau — December 29, 2016 @ 12:06 pm
I take Pumpernickel party rye and cut in half then spread cream cheese with diced onion on one half and then cover with 2nd half then wrap with bacon and put in oven till bacon is done
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Michell — December 22, 2017 @ 6:15 pm
What to you think about candied bacon around the bread and cream cheese? Do you think the caramelization will make the bread too hard?
Carol H — March 30, 2018 @ 5:07 pm
My bread is way too brown, almost burnt. Any suggestions?
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