Ingredients:
1/2 loaf white sandwich bread (square slices are best)
1 (8 oz) package of cream cheese, softened
1 clove garlic minced
1 tsp italian seasoning blend
1 tsp dried parsley flakes
1/8 tsp pepper
1 lb bacon
Directions:
Mix together the cream cheese, garlic, seasoning, parsley and pepper until well blended. Cut the bacon slices in half. Cut the crusts off the bread, and spread each slice evenly with cream cheese (I use about a heaping tablespoon per slice, then cut each slice of bread into 3 strips. Roll up each strip of bread and wrap with 1/2 slice of bacon. Secure with a toothpick. I usually just keep going until I run out of bacon. This usually takes about 1/2 a loaf the bread and most of the cream cheese mixture. If you have leftover cream cheese, it is great spread on crackers or toasted bagels. At this point, you can go ahead and bake them, or you can stash them in the fridge or the freezer to bake later (if baking from frozen, add about 5-10 minutes to your cooking time). Bake at 375F for 15-20 minutes until the bacon is crisp. Drain on paper towels for about 5 minutes to cool a bit, and serve.
