Every year I try to think of things I can make in advance that will simplify the days leading up to our annual after-the-holidays holiday party. This recipe certainly fits in that category. It can be made up to 6 weeks in advance and stashed in the freezer to unexpected guests or a planned gathering. Plus it includes one of the current “it” ingredients, bacon.
One added bonus of this recipe is that you can substitute to your hearts content and produce a new variant of bacon bites with whatever you have on hand. Replace the cream cheese with any spreadable medium, switch up the cheese, replace the peppers with salami, or black olives, or gummy bears. Well maybe not gummy bears. Make them your own.
Servings: 60 pieces
Prep time: 30 minutes
Total time: 1 hour 10 minutes
- 12 oz. cream cheese, at room temperature
- 1/3 cup grated Parmesan cheese
- 1/2 cup drained and diced Peppadew peppers
- 3/4 cup sliced scallions, white and green
- 20 slices soft white bread
- 20 pieces uncooked bacon (avoid the temptation of thick-cut)
- Mix together the cheeses until smooth. Stir in the peppers and scallions until evenly distributed; set aside.
- Trim the crusts from the slices of bread. Gently flatten the bread slices with a pastry roller or rolling pin.
- Once the bread is trimmed and flattened, spread the slices with the filling, covering it completely.
- Roll the bread up from the short side, pressing down just enough to make it stick to itself.
- Take a slice of bacon and wrap it around the roll diagonally, overlapping the bacon to cover the bread completely. If you need more than one bacon slice, tuck the end of the second bacon slice under the end of the first. Trim the bacon when you get to the end of the roll.
- Place completed roll on a parchment lined rimmed baking pan. When all rolls are completed freeze them for 30 minutes to firm them up.
- If making for consumption at this time then preheat the oven to 350°F and line a second rimmed baking pan with parchment. If making for later enjoyment, transfer to a large ziptop bag and return to the freezer.
- When ready to enjoy, slice the rolls in thirds and place on the baking sheet, cut side down. Bake for 30 to 35 minutes until the bacon is crisp and the tops are golden brown. If fully frozen bake an extra 5 minutes.
- Let cool for 5 minutes before serving.
There’s no need to thaw these if you are pulling them from the freezer after they are fully frozen. Just bake an extra 5 minutes or so and they should be good to go.
I usually bake these in 2 batches so that the folks who come later in the evening are able to enjoy the bacony goodness. You might want to bake them all off at once though to encourage your guests to arrive in a timely manner. 🙂
As best I can remember the original recipe I used came from King Arthur Flour’s website.