Smoked bacon rolls with cream cheese

I often end up making bacon rolls with cream cheese whenever I have leftover cream from other appetizers. This time, I had cream cheese from some salmon toasts, so I quickly used it for something simple to put on the platter. It's not a complicated recipe, and you don't need many ingredients.

Quick Info

Total Time: 20 minutes
Preparation Time: 15-20 minutes
Cooking Time: none required
Servings: about 8-10 pieces
Difficulty: easy
Recipe Type: cold appetizer

Ingredients

200 g thinly sliced smoked bacon
100 g cream cheese (plain)
100 g sour cream cheese (Făgăraș)
fresh dill, finely chopped
freshly ground pepper

Preparation Method

1. Place the cream cheese and Făgăraș cheese in a large bowl. Mix them with a mixer or a fork until smooth. Add the chopped dill and a little pepper to taste. Mix again.
2. Take the slices of smoked bacon and carefully separate them. If the bacon is too sticky, it may tear.
3. Use a piping bag or a teaspoon to spread the cream cheese on half of each slice of bacon. Don't put on too thick a layer.
4. Roll each slice, starting from the spread end towards the unspread side.
5. Arrange the rolls vertically on a platter. They can be combined with other appetizers or served separately.

Why I Make This Recipe Often

Because it’s quick and uses ingredients I usually already have. They can be made in advance and arranged on a platter alongside other snacks. They are perfect when I have small amounts of cheese left from other recipes.

Tips and Variations

Tips

- Use thin smoked bacon for easy rolling.
- If you want more compact rolls, cut the bacon slices in half.
- The cream cheese can be made the night before and stored in the fridge.

Substitutions

- Instead of Făgăraș, you can use any creamy sour cheese.
- The cream cheese can be replaced with another type of cream cheese if you have it on hand.

Variations

- For flavor, you can add a bit of chopped green onion to the cream.
- If you want less salty rolls, look for leaner unsalted dry-cured bacon.

Serving Ideas

- Arrange the rolls vertically on a platter for visual contrast.
- They can be placed next to deviled eggs, toasts, or other cold appetizers.

Frequently Asked Questions

1. Can I use raw bacon instead of smoked?
Yes, but the taste and texture will be different. Smoked bacon adds a distinct flavor and is more suitable for this recipe.

2. What do I do if the cream cheese is too soft?
Keep the cream in the fridge for 20 minutes to firm up so it doesn't ooze out of the rolls.

3. Can they be made a day in advance?
Yes, they can be prepared a few hours ahead and kept cool, but the bacon may release a little water if left too long.

4. What do I do if the bacon tears when rolling?
Use a spatula to gently lift the bacon slices apart. If it still tears, try letting them sit at room temperature for a few minutes.

5. How big should the rolls be?
It depends on how wide the bacon slices are. Usually, you get 8-10 rolls from 200 g of bacon, but you can make them smaller if you cut the slices in half.

Nutritional Values

Approximately, for 1 roll (out of 10):
Calories: 85-95 kcal
Protein: 4-5 g
Fat: 7-8 g
Carbohydrates: under 1 g
The data is approximate and may vary depending on the exact type of cheese and bacon.

Storage and Reheating

The rolls can be kept in the fridge, in a container with a lid or covered with plastic wrap. They are best consumed the same day, within 24 hours, as the bacon may dry out or release water. Reheating is not recommended.