Ingredients
-
1 (16 oz) loaf white sandwich bread, sliced
-
2 (8 oz) packages cream cheese, softened at room temperature
-
16 oz (1 lb) thin-cut bacon, slices cut in half
-
1 ½ teaspoons garlic powder
-
1 teaspoon onion powder
-
½ teaspoon freshly ground black pepper
-
Toothpicks, for securing
-
Optional for serving: Pepper jelly or your favorite jam, for dipping
Instructions:
-
Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar-sized pan with butter or non-stick spray.
-
Prepare the Bacon: Cut the entire package of bacon slices in half crosswise. This creates shorter strips that are easier to wrap. Set aside.
-
Make the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, garlic powder, onion powder, and black pepper. Mix with a hand mixer or a sturdy spoon until smooth and all ingredients are fully incorporated.
-
Assemble the Rolls:
-
Trim the Bread: Remove the crusts from each slice of bread.
-
Spread the Filling: Lay a de-crusted slice of bread flat on your work surface. Spread a thin, even layer of the cream cheese mixture over the entire surface.
-
Cut the Slice: Cut the bread in half (for smaller rolls) or into thirds (for bite-sized rolls).
-
Roll and Wrap: Tightly roll one bread strip, creating a log with the cream cheese on the inside. Take one of the halved bacon slices and wrap it snugly around the outside of the bread roll.
-
Secure: Pierce through the bacon seam and the center of the roll with a toothpick to hold it together. Place the finished roll in the prepared baking dish. Repeat with the remaining bread, filling, and bacon.
-
-
Bake: Place the baking dish in the preheated oven and bake for 22-24 minutes, or until the bacon is crisp and the bread is a golden brown.
-
Serve: Let the rolls cool for a few minutes before serving, as the filling will be very hot. Serve warm, with a side of pepper jelly or jam for dipping, if desired.
Tips for Success
-
Soften the Cream Cheese: Truly softened cream cheese is key for a smooth, spreadable filling that won’t tear the bread. Take it out of the fridge at least an hour ahead of time.
-
Don’t Overfill: Use just enough cream cheese mixture to coat the bread. Too much filling can ooze out during baking.
-
Arrange Snugly: Place the rolls close together in the baking dish; they will support each other and help hold their shape.
-
Make Ahead: You can assemble the rolls, cover the dish, and refrigerate them for up to 8 hours before baking. Allow a few extra minutes of baking time if starting from cold.
[mashshare]
