Pat's StoryThis family recipe dates back to the 1930's, when my grandmother started making these hearty breakfast rolls.
Photo by a Taste of Home
Recipe tweaked a bit.What can I say I'm a tweaker.
finely chopped onions
stove top stuffing
finely chopped celery
or more bacon
1In a small skillet, sauté onion,and celery in butter until tender.
In a large bowl, combine the Stove Top Stuffing,and remaining seasonings;toss to mix evenly.
Add onion mixture, and egg ; toss lightly to coat bread mixture.
2Roll mixture into 1 1/4- inch balls. Wrap a bacon strip around each ball. Secure with a toothpick.
Repeat with remaining ingredients.(here is where you may need more bacon slices(it depends on how big you make the balls). I like to make small ones and use the whole pound of bacon. These freeze well, after baked and cooled.
3In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a meat thermometer inserted into stuffing reads at least 160^.
Drain on paper towels.
Makes 12 or more.