6 slices bacon, cooked
Spread 1/4 of cream cheese over each dough rectangle, leaving 1/4 inch margin on long side and no margin on the other sides. Spread 1/4 of bacon mixture evenly over cream cheese.
Roll dough, jellyroll fashion, starting at long sides with filling spread to edge. Pinch seams to seal. Cut rolls into 1/2-inch slices; place cut side down on a lightly greased baking sheet.
Brush each slice with egg white and sprinkle with poppy seeds.
Bake slices at 375 for 9 minutes or until lightly browned. Serve warm.
Yields 3 dozen.
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