Bacon Roll Ups With Mustard Sauce Recipes

GERMAN ROULADEN

Steps:

• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

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.

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 WITH MUSTARD SAUCE

Steps:

• In a large saucepan, bring water and butter to a boil. Remove from the heat. Stir in stuffing; cool. Transfer to a bowl; stir in pork sausage and egg. Refrigerate for 1 hour., Shape stuffing mixture into 1-in. balls; wrap each with a bacon strip half and secure with a toothpick. Place in a 15x10x1-in. baking pan. Bake at 375° for 25-30 minutes or until bacon is crisp. , Meanwhile, in a small bowl, combine the sauce ingredients; cover and refrigerate. Serve with warm roll-ups.

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 ROLLUPS

Steps:

• Combine cream cheese and milk (or mayonnaise) stirring until of spreading consistency.
• Spread 1 teaspoon of cheese mixture on each halved bread slice.
• Roll tightly from the smallest end.
• Wrap with bacon and secure with toothpick.
• Place on broiler pan.
• Bake at 350 degrees Fahrenheit for 30 minutes.
• Turn if necessary.
• Garnish with parsley if desired.
• Note: These may be assembled ahead of time and frozen before cooking. To serve, remove frozen rollups from freezer and allow to thaw in the refrigerator over night. Then bake at 350 degrees Fahrenheit for 30 to 40 minutes.

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.

SAUCY BACON ROLL UPS

Steps:

• Preheat oven to 350.
• Seperate bacon into slices; cut each slice in thirds.
• Wrap each cut slice of bacon around a water chestnut.
• Secure with a toothpick.
• Place in a baking dish.
• In a bowl combine chili sauce, mayonnaise, and brown sugar.
• Pour sauce over bacon roll ups and bake in the preheated oven for 35 to 40 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.

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.

DELI STACK BEEF ROLL UPS WITH SAUCE

Steps:

• Pound each steak portion with meat mallet or a plate.
• Note: I use a meat tenderizer utensil with knifes in it.
• Put flour and seasoning in a pie pan, mix.
• Beat eggs with water and pour into another pie pan.
• Dip each piece in beaten eggs, shake the drips back in the pan.
• Put each pounded piece in seasoned flour, pound in on both sides. Place on a plate.
• Do all pieces once, then if you want to dip a second time, do so. Do not stack the dipped pieces or the coating may come off.
• Dip floured steak pieces in egg mixture then, again in flour mixture.
• In medium mixing bowl, add mustard, sugar,mayonnaise, pickle relish.
• Mix and spread two tsps dressing on each steak. Use all the dressing between the steaks.
• Stack on top of each flour, egg dipped steak, the following: turkey or chicken, cheese, bacon and ham.
• Roll up and secure with toothpicks at an angle.
• Heat bacon drippings olive oil or margarine in large frying pan.
• Fry quickly on each side so it is browned.
• Place upright in a casserole dish.
• In frying pan, pour leftover flour and seasoning, beaten eggs, soup salt and water into the grease or oil. Whisk vigorously. Heat and pour over rolled up browned steaks.
• Preheat 375°F.
• Cover and bake 40 to 45 minutes. Serve with noodles or rice or potatoes.
• Note: You can add other vegetables to the gravy if you wish.