Bacon Mushroom Toast Rolls

This recipe is the number one favorite finger food of my family at Christmas. I double or triple the recipe and keep lots in the freezer for entertaining or to take to gatherings.

Ingredients:

• 4 slices bacon, finely diced
• 1/2 lb. fresh mushrooms
• 1 medium onion, finely chopped
• 1 4 oz./125g. pkg. cream cheese, softened
• 15 slices bread, crusts removed
• 1/4 cup melted butter

Directions:

Saute bacon, mushrooms, and onion in frying pan until tender, not crisp. Stir in cheese, mix well.

Remove crusts from bread slices and lightly roll with rolling pin. Spread each slice with about 2 Tbsp. filling. Cut each roll in half and insert toothpick in each. Brush with melted butter. Place seam side down on baking sheet. Cover with plastic wrap and chill 1 hour.

Brush rolls with melted butter. Bake until golden brown at 375 degrees F. Remove toothpick and serve hot. Unbaked rolls can be frozen. To serve thaw 1/2 hour then bake.

The original recipe calls for slicing dill pickles in quarters lengthwise and placing each section in a roll, cutting in appropriate lengths. Not everyone likes dills so I omit these.

Source: Bick's Pickles

By glenda eileen lockhart from Nova Scotia