Bacon & Mushroom Roll Ups
|Lean bacon slice||4 , diced|
|Mushrooms||1⁄2 Pound, chopped|
|Onion||1 Medium, chopped|
|Cream cheese||3 Ounce (1 package)|
|Sandwich bread slice||12|
|Butter||1⁄4 Cup (4 tbs), melted|
In a large skillet, saut 6 bacon, mushrooms, onion, salt and pepper 5 to 8 minutes.
Bacon will not be crisp.
Stir in cream cheese; set aside.
Cut crusts from bread.
With a rolling pin, flatten each trimmed slice of bread until 1/4-inch thick.
Spread about 2 tablespoons mushroom mixture evenly over each flattened bread slice.
With filling-side up, roll each slice jelly-roll fashion.
Secure roll-ups with wooden picks if necessary.
Refrigerate at least 1 hour or freeze, if desired.
Remove from freezer about 40 minutes before baking.
Preheat oven to 375°F (190°C).
Arrange roll-ups on an ungreased baking sheet; brush each with melted butter.
Bake for 10 to 15 minutes until lightly browned.
Leave baked roll-ups whole or cut each in half.