“These roll-ups are simply divine. A friend shared the recipe after serving them at a church brunch, where they disappeared fast. They make a unique finger food, a side dish at supper, or a lovely lunch served with soup.” - by smbassref
Ingredients
Adjust Servings
Original recipe yields 16 roll-ups
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
- Cook asparagus in a skillet with a small amount of water over medium heat until crisp and tender, about 6 to 8 minutes; drain and sprinkle with lemon juice.
- Flatten bread slices with a rolling pin.
- Stir cream cheese, crumbled bacon, and chives together in a small bowl until evenly mixed. Spread 1 tablespoon of the cream cheese mixture onto each slice of bread and top with an asparagus spear. Roll the bread tightly around the asparagus; arrange onto prepared baking sheet with seam side down. Brush the tops of the rolls with melted butter and sprinkle with Parmesan cheese.
- Bake in preheated oven until lightly browned, 10 to 12 minutes.
Nutrition
Amount Per Serving (16 total)
- Calories
- 154 cal
- 8%
- Fat
- 10.5 g
- 16%
- Carbs
- 11.9 g
- 4%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I made this recipe to go along with stuffed manicotti noodles but made a few changes. Instead of sliced bread I used refrigerated bread stick dough and forgot to add the butter and parmesan cheese on..." See more top. Was flavorful, but a little dry, I had left over cream cheese mixture, so next time I will go heavier."
hammjr
"Similar to a recipe I've made but skipped the parmesan and added one small container of blue cheese. Great party pleaser...." See more"
Baking Nana
"I made these according to the recipe - using whole grain bread, which worked great. I think the addition of some blue cheese to the cream cheese mixture would be awesome. They are a little fussy to m..." See moreake and if I were making them for a large group I would use my pasta roller to flatten the bread and then probably cut the bread in half. They were pretty filling and although tasty they are more of a side dish than a appetizer as written. There is no need to blanch the asparagus. 10 minutes at 400 - 425 perfect and you will have tender but not mushy asparagus."
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