Bacon Cream Cheese Bread Roll Ups

In a small skillet saute onion in butter until tender. Saute bacon mushrooms onion salt pepper 5-8 minutes.

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Arrange onto prepared baking sheet with seam side down.

Bacon cream cheese bread roll ups. Wrap each bread roll with a piece of the bacon. Toss to mix evenly. Mix cream cheese into sausage until well blended.

Spread 1 tablespoon of the cream cheese mixture onto each slice of bread and top with an asparagus spear. Add a small spoonful of butter using tongs rub the rolls in the butter ensuring the bread. Cut crusts from bread.

In a large bowl combine the bread cubes celery salt garlic powder salt pepper and onion mixture. Spread 2 tablespoons mushroom mixture over each slice. Top each with bacon and ham then roll into tight cylinders and wrap in plastic wrap.

Trim the crust off of the bread and cut each slice in half. Set aside and let cool for 15 minutes. Stir cream cheese crumbled bacon and chives together in a small bowl until evenly mixed.

Wrap one slice of bacon around each roll securing with a toothpick. Spread the tortillas with the mixture leaving a 12-inch edge. Roll like a jelly roll.

Roll up bread cheese. Stir in cream cheese. Place in a pan over medium-low heat.

Toss to coat bread cubes. Spread cream cheese mixture onto bread and roll up jelly-roll style. Roll into ten 1-14-in.

Brush the tops of the rolls with melted butter and sprinkle with Parmesan cheese. In a medium bowl mix together the cream cheese salsa and onions until fully combined. Roll the bread tightly around the asparagus.

Refrigerate for at least one hour. With rolling pin flatten bread until 14 thick.

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