Bacon Roll Ups

Made it exactly as per the recipe using Pepperidge White bread. Everyone loved them and they were gone in minutes! Thank you for sharing.

Quick and easy to make but warm cream cheese isn’t appealing as it sounds.

everything bacon

Absolutely delicious! Took advice of other readers and flattened out the bread a little by rolling with the side of a glass. (No need to use large rolling pin!) Used cream cheese and chive spread on white Pepperidge Farm bread for half of the batch and then cream cheese and jalapeño pepper spread on whole wheat for the other half. Left the toothpicks in the roll ups for the spicy ones and made a little tent sign that said “Spicy ones with toothpicks”. Funny thing – I made them for a Christmas party last night and then after they came out of the oven, I reread the invitation that said the party is next week!! So, my husband and I snacked on them all night! Delicious hot or at room temperature. Next week I’m going to dye the ends of the toothpicks red for the spicy ones and green for the onion. Will definitely double the recipe though and use garlic herb spread for a third flavor. Do keep close eye toward the end of cooking to make sure the bacon is cooked but not over cooked.

These disappeared so quickly. I was a little skeptical whether the bread would be soggy with the bacon but it turned out crispy & delish. I did divide the cream cheese in 1/2 added chopped jalapeño in 1 half and ranch seasoning and chives in the other (for those that don’t like spicy). This will definitely be made in our home again! Thanks for sharing

Easy to make, I used a half a packet of ranch. (suggested by other reviews) I didn’t need to use tooth pics. Everyone loved them. I grilled them turned out perfect. I will try other spices, it is limitless what you could try. I Will be putting these in my rotation for BBQ appetizers.

I Love these. My mom has been making these for years. We find using thin sliced bread to be best when making these. Either use Pepperidge Farm or Brick oven breads. Philadelphia Cream cheese over store brand and doesn’t really matter about the bacon, as long as it is not thick cut. Yummy. We made over 3 dozen for superbowl 51.

These were excellent! I got many complements on them. This was my first time making them (made for book club) so I stuck close the ‘as written’ recipe. The only thing I added to the recipe was ranch dressing dip mix to the cream cheese. Everyone asked me for the recipe and couldn’t believe there were only 3 ingredients. I do have to warn you that the cook time took me a little longer than planned. Due to the size of my oven, I could only make 12/16 at a time. I had to cook each batch for 35 minutes. I ended up with 4 batches which took over 2 hours. It was definitely worth the time/effort however I didn’t plan accordingly. I hope you enjoy as much as my group did.

I find rolling the bread flat with a rolling pin helps with rolling the bread tightly. Used rondel garlic and herb for the cream cheese. Left bread slice whole and wrapped with one slice of bacon. Freeze for about 30 min then slice into thirds. Delicious!!!

easy and sooooooooo good – I suggest cutting the crust off the bread as it looks and cooks better.

My mother-in-law shared this recipe with me. These are absolutely delicious – you wouldn’t think that bacon, bread, and cream cheese would be anything to “write home about”, and yet they are devoured every time I make them. Party guests request them. They really don’t need any doctoring… the bacon and bread crisp up, the cream cheese gets all melty and gooey… salty, crispy, crunchy. Yum!!!

This is a favorite treat at all my parties! I use Challah bread instead of plain white. This sweetens things up while the bacon remains savory crisp. Yum!

I have made these for years and they are always the hit of the party. I usually use cream cheese with pineapple which is so so good. Cream cheese with chive/onion is also great – try whatever might be one of your favorites. Heather

I won our annual culinary throwdown with these!! I used Philadelphia chive and onion cream cheese, but that is the only thing I changed. They disappeared at an amazing rate. Mine stayed put without toothpicks and I transferred them to my cookie cooling rack to “drip” off the excess grease. They were crispy on the outside and gooey/chewy on the inside. Perfect.

These are a good start, however I felt they needed somethnig- they were a little bland. I experimented and had success with two additions: On one batch I spread about a teaspoon of Harry and David’s pepper relish on each peice of white bread with the cream cheese before rolling them up. It added a nice little bit of sweetness and peppery flavor, which was nice. I brought them to a party and everyone loved them at at multiple peices. Then, I also did another batch, and sprinkled a little cayenne pepper on the outside of the bacon rolls and then rolled them in a little brown sugar. Again, the added ingedients gave the roll-ups a more balance flavor. Thank you for the original recipe. I will make them again, with my suggested additions.

I usually don’t change up a recipe too much but I got some tips on this one beforehand and decided to do them. Same ingredients but with the addition of brown sugar. I cut the crusts off Wonder sandwich bread (about 20 slices), spread softened cream cheese on them, sliced them into thirds, rolled those up. Cut bacon slices in half, dredged them in brown sugar, rolled around the bread rolls, secured with toothpicks. Baked at 400 until just starting to brown. Turned broiler on and crisped them up. OMG-these were gone in a NY minute at a super bowl party. Had to recite the recipe several times. Simple ingredients. AMAZING results!!!!

I thought these were yummy and easy. Read some other reviews that they were bland. Not sure I agree. I did use multigrain bread and cream cheese with chives maybe that’s why they’re tastier? Either way, easy peasy and delish…

Love the simplicity of this app! I use pineapple cream cheese (or I mix a can of pineapple w/plain cream cheese). I roll out the bread with a rolling pin, spread the cream cheese, roll & then wrap with bacon. I make these ahead of time, wrap in plastic wrap and freeze them. I defrost these before baking and slice while still partially frozen – it is much easier & cleaner to cut these while firm than once cooked or right after you roll them. These are great to have on hand and each time I have made this app, they are gone within minutes & people always ask what they are and how to make them!

I loved the various textures of these. Crispy bread, creamy cheese, and bacon. I experimented a bit, and tried some with plain cream cheese, some with cheddar and cream cheese, some with garlic, and some sprinkled with brown sugar. Every single one of them was great. I did up the oven temp to 425 to cook the bacon faster without burning the bread.

I was skeptical, but these were amazing! I am kind of a snob about how my bacon is cooked (I only like it perfectly crispy or it grosses me out) and these turned out just right! I also worried the bread might be soggy, but that wasn’t the case. I was having Mediterranean themed appetizers that night and this didn’t fit, but I really wanted to make them anyway so I experimented and discovered I like them with roasted red peppers inside with the cream cheese (kind of a stretch, I know). I tried lots of variations earlier in the day and decided that I didn’t like them as much if I added any seasoning because it just distracted from the main flavors. All the variations were still quite good, but none of them beat the plain simple ones–so why make it more complicated? I will make these without any additions from now on! Thanks for the great recipe!

My mother and I loved this recipie as is, but my husband likes it when i flavor the cream cheese. All in all I say it is a very good recipe and very simple.