Pat’s Bacon Rolls are my kind of “impressive with almost no effort” snack. They’re a modern riff on classic bacon-wrapped appetizers, but instead of juggling lots of fillings or fancy ingredients, this version leans into simple pantry basics: sandwich bread, cream cheese, and everyday seasonings. The result looks like party food but cooks like a weeknight project.
What makes these feel updated is how streamlined they are. No marinating, no deep-frying, no special equipment. You’ll use standard sliced bread and basic spices, then let the oven do the work in one pan. The cream cheese filling is flexible, so you can easily tweak the flavors to match what’s in season or what’s on sale, like adding fresh chives in spring or a bit of smoked paprika in cooler months.
I like these for game days, casual get-togethers, or when I want something a bit special without creating a sink full of dishes. You prep everything on a board, move it straight into a 9×13 pan, and bake. That’s it. If you’ve got local bacon and a decent loaf of bread, you’re set. It’s familiar flavors with just enough of a twist to make people ask how you made them.
Your New Favorite: Pat’s Bacon Rolls
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Clean, Wholesome Ingredients
- 1 standard loaf white sandwich bread, crusts removed
- 16 oz uncooked bacon slices (regular, not thick-cut works best)
- 2 packages (8 oz each) cream cheese, softened
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Toothpicks, for securing the rolls
Start Here
- Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the rolls don’t stick and cleanup stays simple.
- Slice each strip of bacon in half crosswise. Set the pieces aside on a plate or board so they’re ready to grab once your bread is filled and rolled.
- In a mixing bowl, combine the softened cream cheese, garlic powder, onion powder, and black pepper. Stir until the mixture is completely smooth and even in color. You shouldn’t see streaks of spices; keep mixing if you do.
- Lay out the crustless bread slices on a cutting board. Spread a thin, even layer of the cream cheese mixture over each slice, going almost to the edges so every bite has filling, but not so thick that it oozes out when rolled.
- Cut each cream-cheese-coated slice into halves or thirds, depending on how large your bread is and how bite-sized you want the rolls. Aim for uniform pieces so they cook at the same rate.
- Starting from a short edge, roll each small bread piece into a tight log, cream cheese on the inside. Keep the roll snug so it doesn’t unravel in the oven.
- Wrap one half-slice of bacon around each bread roll, overlapping slightly so the bacon stays in place. Secure through the center with a toothpick to hold everything together.
- Arrange the bacon-wrapped rolls in a single layer in the prepared baking dish. Leave a little space between them so the bacon can crisp rather than steam.
- Bake for 22–24 minutes, or until the bacon is crisp and the bread is golden. If your oven runs hot, start checking around 18–20 minutes so they don’t over-brown.
- Let the rolls sit for a couple of minutes in the pan to firm up slightly, then transfer to a serving plate. Serve warm, on their own or with a small dish of pepper jelly or jam for dipping.
Crispy Bacon Rolling Tips
For the best texture, use regular-cut bacon, not thick-cut. Thick slices take longer to crisp and can overcook the bread before they’re done. When wrapping, avoid stretching the bacon too tightly; you want it snug but not pulled thin, so it cooks evenly without shrinking off the bread. Space the rolls slightly apart in the pan to encourage air circulation and crisp edges instead of steaming. If your bacon releases a lot of fat, you can carefully spoon off a bit of the excess halfway through baking to help them brown better. Rotating the pan once during baking also helps if your oven has hot spots.
Easy Flavor Twist Ideas
This base recipe is simple enough to adjust to what’s in season or what you already have. Stir a spoonful of finely chopped fresh herbs (like chives, parsley, or green onion) into the cream cheese in spring and summer. In cooler months, try a pinch of smoked paprika or a little grated hard cheese for deeper flavor. Keep additions modest so the filling stays spreadable and not too wet. You can also swap in whole wheat or sourdough sandwich bread if that’s what’s in your kitchen, as long as it’s soft enough to roll. For a milder option, reduce the garlic and onion powder and add a bit of plain yogurt to lighten the filling.
Common Questions Answered
Can I assemble Pat’s Bacon Rolls ahead of time and bake later?
Yes, you can assemble these a few hours in advance, which is handy if you’re hosting. Roll the bread with the cream cheese, wrap with bacon, and secure with toothpicks as directed. Arrange them in the baking dish, then cover tightly and refrigerate for up to 6–8 hours. Don’t bake from completely cold; let the dish sit at room temperature for about 15 minutes while the oven preheats. This helps them cook more evenly and keeps the bread from drying out before the bacon crisps.
How do I keep the bread from getting soggy or greasy underneath?
If you’re concerned about soggy bottoms, you have a couple of options. First, line the baking dish with a wire rack if you have one that fits; this lets excess bacon fat drip away and keeps air moving around the rolls. Second, avoid overloading the pan—if they’re crammed in too tightly, the bacon fat pools and steams the bread. You can also gently blot the finished rolls with a paper towel right after baking to remove surface grease without drying them out.
Pat's Bacon Rolls
Equipment
- 9x13-inch baking dish
- mixing bowl
- Spatula or spoon
Ingredients
- 1 loaf white sandwich bread crusts removed; slices cut and then halved or thirded as desired
- 16 ounces uncooked bacon slices slices cut in half
- 2 8 ounce packages cream cheese softened
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- cooking spray or butter for greasing 9x13-inch baking dish
- toothpicks to secure rolls while baking
- pepper jelly or jam optional, for serving
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line it with parchment.
- Remove the crusts from each bread slice. If you prefer more compact bites, flatten each slice lightly with a rolling pin.
- Cut every bacon slice in half crosswise and set the halves aside for wrapping.
- In a medium bowl, stir the softened cream cheese together with the garlic powder, onion powder, and black pepper until smooth and evenly seasoned.
- Spread about 1 to 2 tablespoons of the cream cheese mixture over each bread slice. Cut each slice into halves or thirds depending on the size of the slices to create bite-sized portions.
- Roll each filled bread piece tightly to enclose the filling. Wrap one bacon half around each roll and secure it with a toothpick pushed through the center.
- Place the wrapped rolls seam-side down in the prepared baking dish, arranging them in a single layer with a little space between each.
- Bake for 22 to 24 minutes, or until the bacon is crisp and the bread turns golden brown.
- Remove from the oven and allow the rolls to cool for a few minutes. Serve warm, with pepper jelly or jam on the side if you like a sweet-spicy contrast.
