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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I cant' remember where I got this, but these are great little appetizers. Pepperidge Farm bread works well as it is square. I have also omitted the garlic powder and parsley and use dry ranch seasoning mix instead. Ingredients:
1 lb loaf sandwich bread |
2 (8 ounce) packages cream cheese, softened |
1 teaspoon garlic powder |
1 teaspoon dried parsley |
1 lb bacon, cut in half |
Directions:
1. Preheat oven to 375°F Grease or line a baking sheet.
2. Cut the crusts off of the bread slices, then cut each piece of bread into 3 equal rectangles.
3. In a small bowl, combine cream cheese, garlic powder and parsley.
4. Spread a layer of cream cheese mixture on each bread rectangle, and roll up.
5. Wrap a slice of bacon around each of the bread rolls and secure them with toothpicks.
6. Arrange the roll ups on the prepared baking sheet.
7. Bake until the bacon is crisp, approximately 20 minutes.
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