Bacon Rolls

Ok, so I'm a little ashamed of sharing this recipe, because a couple of the ingredients are a little processed. But it's not all bad, I changed the original, which I've had in my recipe box for years and have no idea where it originated from, to incorporate as many fresh ingredients as possible. These rolls frequent show up in my dinner menus, potlucks and parties, they're always a huge success.

Bacon Rolls

6 slices bacon, cooked and crumbled
2/3 cup chopped mushrooms
1/4 cup mayonnaise
1 clove garlic, minced
8 oz. can crescent roll dough
6 oz. cream cheese, room temperature

Separate the crescent roll dough into 4 rectangles and lay out onto parchment paper. Mix bacon, mushrooms, mayo and garlic. Spread the cream cheese evenly over the 4 rectangles (approximately 1 1/2 oz. per rectangle), then spread bacon mixture evenly onto each rectangle. Roll up on long side, pinch to seal. Cut into slices with serrated knife, cutting to end up with about 3 dozen rolls (approximately 9 per roll). Place on baking sheet and bake at 375° F for 9 minutes or until lightly brown.

I know what you're thinking...you thought I was vegetarian but there's bacon in this recipe, what kind of alternate reality is this?! Well, I actually use fake bacon (I call it facon), which can be found in the freezer section; I use the Morning Star brand. It's definitely not that close to real thing, and I do consider it to be a processed product, but there's very little of it in the recipe when you look at how many servings you get of the final results, and it works great in this recipe by combining well with the flavors of the other ingredients. So if you're vegetarian and you haven't just unfollowed my blog in a fit of shock and anger, "facon" totally works in this recipe, so us veggies can enjoy it, too.

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