Best Bacon Roll Ups Recipes

BACON ROLL UPS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks.
• Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.

BACON ROLL-UPS

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients., In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.

CHICKEN BACON ALFREDO ROLL UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
• In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
• Add minced garlic, garlic powder, salt and pepper, whisk until smooth.
• Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken.
• Pour 1 cup (228 grams) of the alfredo sauce in a 9x13 inch (23x33 cm) pan.
• Add bacon and chicken to the alfredo sauce, mix together.
• Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
• Roll each noodle and place seam down in the pan.
• Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
• Cook for about 30 minutes until it is heated through and cheese bubbles and browns
• Nutrition Calories: 6306 Fat: 591 grams Carbs: 45 grams Fiber: 0 grams Sugars: 24 grams Protein: 262 grams
• Enjoy!

BACON CHEESEBURGER ROLL-UPS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from heat., Flatten biscuits into 5-in. circles; top each with 1/3 cup beef mixture. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet., Bake until golden brown, 18-20 minutes. In a small bowl, combine ketchup and mustard; serve with roll-ups.

TURKEY, BACON AND RANCH TORTILLA ROLL-UPS

Steps:

• Arrange the bacon in a single layer in a large nonstick skillet and cook over medium heat, flipping occasionally, until well browned and crisp, 6 to 8 minutes. Drain on a paper-towel-lined plate. Pour the rendered bacon fat into a small heatproof bowl and wipe out the skillet; reserve both. Once the bacon has cooled slightly, roughly chop into small pieces.
• Lay 1 tortilla on a clean work surface. Top with 3 slices of the cheese, tearing some of the slices to fit in an even layer. Next, top with 3 slices of the turkey, making sure to cover the cheese completely. Spread 1 tablespoon of the ranch dressing over the turkey, then sprinkle with half of the chopped bacon. Tightly roll up the tortilla, tucking the filling in as you go. Wrap tightly in a 12-by-12-inch piece of foil, pinching the ends to seal. Repeat with the remaining tortilla, cheese, turkey, ranch and bacon.
• Combine the hot sauce and butter in a small saucepan and cook over medium heat, stirring occasionally, until the butter has melted and the sauce is smooth, about 4 minutes. Keep warm.
• Return the reserved skillet to the stove over medium heat. Place the foil-wrapped rolls in the skillet and cook, turning occasionally, until heated through, about 4 minutes per side. (Wrapping and cooking the rolls in foil first will help keep their shape for easy slicing.) Remove the rolls and discard the foil. Add 1 tablespoon of the reserved bacon fat to the skillet. Return the rolls to the skillet, seam-side down, and cook until the tortilla is well browned on all sides, 1 to 2 minutes per side.
• Slice each roll crosswise into about 10 pinwheels. Serve with the Buffalo sauce and more ranch dressing, for dipping.

CHICKEN & BACON ROLL-UPS

Steps:

• Mix chicken, cream cheese, 1/2 cup salsa and bacon; spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate at least 1 hour. Just before serving, unwrap and cut tortillas into 1-in. slices. Serve with remaining salsa.

BACON MUSHROOM ROLL-UPS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the same skillet, saute onion in drippings until tender. Transfer to a small bowl; add the cream cheese, mushrooms and bacon. Stir until blended., With a rolling pin, flatten bread slightly; spread each slice with 4-1/2 teaspoons filling., Roll up from a long side and secure with a toothpick. Place seam side down in two ungreased 15x10x1-in. baking pans; brush with butter., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Discard toothpicks.

BACON ROLL-UPS

Steps:

• Slice bacon in half to form twenty strips. In a small bowl combine softened cream cheese with sliced scallions and pepper. Remove crusts from bread. Line up 4 slices of bacon, slightly overlapping to form a square. Using a rolling pin, flatten the bread. Place the bread slice on top of the bacon. Spread the bread with the cream cheese mixture. Roll up bread and bacon as you would a rug. Secure with 4-5 toothpicks about an inch apart. Assemble remaining roll ups and place on baking sheet. Freeze until firm. Slice rollups into 4-5 pieces each secured with toothpick. Either refrigerate or freeze until ready for use. Preheat oven to 425 degrees. Place roll-ups on broiler pan so that fat collects in bottom pan. Bake until crisp, about 20-30 minutes.

BACON CHICKEN ROLL-UPS

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Meanwhile, flatten chicken to 1/8-in. thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks., Place in a greased 13x9-in. baking dish. Bake until a thermometer reads 165°, 35-40 minutes. Discard toothpicks.

BACON JALAPEñO TURKEY ROLL-UPS

Steps:

• In medium bowl, mix cream cheese, cumin, coriander and red pepper. Divide mixture among tortillas, spreading to edges of tortillas. Top with bacon and jalapeños. Top with deli turkey. Place 2 cheese sticks at one edge of each tortilla, end to end. Roll up very tightly. Cover with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut each roll into 6 (1/2-inch) slices.

BEEF AND BACON ROLL-EM-UPS

Steps:

• If not precut, cut beef into strips.
• Lay a piece of bacon on top of each piece of beef and roll up. Secure each with a toothpick.
• Season with salt and pepper.
• Fry remaining bacon in large skillet and crumble. Reserve bacon fat in pan.
• Sear roll-em-ups on all sides in bacon fat.
• Put roll-em-upa, bacon pieces,onion,and mushrooms in a crock pot set to low.
• Add more salt and pepper to your taste.
• Cook 6 hours.
• Stir together cornstarch and water and mix in gently to thicken sauce.
• Serve over or alongside mashed potatoes.(remember to remove toothpick!).
• Enjoy!

APPLE BACON PORK ROLL-UPS

Steps:

• Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Remove drippings, reserving 1 tablespoons for cooking pork chops., In same skillet, heat 1 tablespoon each oil and butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add apples and brown sugar; cook and stir 4-5 minutes or until apples are tender. Stir in parsley and bacon; remove from pan. Cool slightly. Remove 1 cup mixture for filling., Pound each pork chop with a meat mallet to 1/4-in. thickness. Layer each with 1 slice cheese and 2 tablespoon filling to within 1 in. of edges. Roll up pork chops from short side; secure with toothpicks. Sprinkle salt and pepper over roll-ups., In same skillet, heat reserved drippings and the remaining oil and butter over medium-high heat. Starting with the seam side, brown roll-ups on both sides. Transfer to a 13x9-in. baking pan. Bake 15-20 minutes or until pork is golden brown and tender. Discard toothpicks; serve with remaining apple mixture.

SPINACH-BACON ROLL-UPS

Steps:

• Cook bacon in heavy large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients.
• Heat 1 tortilla in large skillet over high heat until warm and pliable, about 1 minute per side. Transfer to work surface. Spread 1/3 of filling over tortilla, leaving 1/2-inch border. Roll up tightly, enclosing filling. Wrap in plastic. Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours.
• Preheat oven to 400°F. Remove plastic; slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4-inch-thick slices. Arrange on large baking sheet. Bake until heated through, about 7 minutes.

HOT DOG AND BACON ROLL-UPS

Steps:

• Mix brown sugar, mustard, garlic powder and chili powder in small bowl.
• Wrap each hot dog half with a half slice of bacon; secure with toothpick. Arrange a layer of roll-ups in bottom of 3 1/2- to 4-quart slow cooker. Sprinkle one-third of the sugar mixture on top. Repeat layering roll-ups and sugar mixture 2 more times, ending with sugar mixture.
• Cover and cook on high heat setting about 4 hours, gently stirring twice, until bacon is crisp. Turn to low heat setting to serve. Roll-ups will hold on low heat setting up to 2 hours.

HOT DOG AND BACON ROLL-UPS

Steps:

• Take a piece of hot dog and piece of bacon, wrap bacon around hot dog.
• Stick a toothpick through bacon to hold.
• Place one layer in bottom of Crock Pot and cover with brown sugar.
• Repeat until all the hot dogs have been used.
• Cook 3 to 4 hours.

BACON ROLL-UPS

Steps:

• Separate rolls.
• Mix the rest of the ingredients and spread on rolls.
• Cut each into thirds and roll up.
• Bake for 12 to 15 minutes at 375 degrees.

BACON CHEESEBURGER ROLL-UPS

Steps:

• In a large skillet, cook the beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from the heat.
• Flatten each biscuit into a 5-in. circle; spoon 1/3 cup beef mixture onto each biscuit. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet.
• Bake at 400° for 18-20 minutes or until golden brown. In a small bowl, combine ketchup and mustard; serve with roll-ups.

BACON ROLL UPS I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Cut the crusts off of the bread slices, then cut each piece of bread into three equal rectangles.
• In a small bowl, combine cream cheese, garlic powder, and parsley. Spread a layer of the cream cheese mixture on each bread rectangle, and roll it up. Wrap a slice of bacon around each of the bread rolls and secure them with toothpicks. Arrange the roll ups on the prepared baking sheet.
• Bake until the bacon is crisp, approximately 10 minutes.

BACON AND MUSHROOM ROLL-UPS

Steps:

• Saute bacon, mushrooms, onion, salt, & pepper 5-8 minutes.
• Stir in cream cheese; set aside and let cool for 15 minutes.
• Cut crusts from bread.
• With rolling pin, flatten bread until 1/4" thick.
• Spread 2 tablespoons mushroom mixture over each slice.
• Roll like a jelly roll.
• Secure with toothpicks.
• Refrigerate 1 hour.
• Put on cookie sheet and brush with melted butter.
• Bake 10-15 minutes at 375°F until lightly brown.
• Cut in half and serve warm.
• Makes 24 appetizer-size servings.

SLOW-COOKER STEAK & BACON ROLL-UPS

Steps:

• Place onions in slow cooker. Cut steak into 8 equal pieces. Spread with mustard; top with bacon and pickles. Roll up each steak piece, starting at one short side; tie with kitchen string to secure.
• Heat oil in large nonstick skillet on medium heat. Add roll-ups; cook 3 to 4 min. or until evenly browned, turning occasionally. Transfer to slow cooker. Add wine and bouillon cube; cover with lid.
• Cook on LOW 7 to 8 hours (or on HIGH 5 to 6 hours). Use tongs to transfer roll-ups to platter; remove and discard string. Cover roll-ups to keep warm. Add 2 Tbsp. liquid from slow cooker to flour in small bowl; whisk until smooth. Ladle remaining cooking liquid into medium microwaveable bowl. Add flour mixture; whisk until blended. Microwave 2 min. or until thickened, stirring every 30 sec. Spoon over roll-ups.