Trim the bacon pieces so they are half-length. They are now the ideal size to later wrap around the rolls. At this time, put them away.
Combine the melted cream cheese, onion and garlic powders, and black pepper in a medium bowl. Grandma always used her eyes and tasted as she went, never measuring anything. If you want extra garlic or pepper, feel free to change the proportions. I keep to them since they’re foolproof.
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The bread is next. To make rolling the slices simpler, cut off the crusts. Cover all surfaces of the slices with a generous amount of the cream cheese mixture. Next, cut the bread into two or three strips each slice; the number of strips you need depends on the size of the rolls you’re making.
Place the cream cheese side of each bread piece inside and roll it up securely. The next step is to secure a half bacon slice around the outside of each roll. Before placing the roll seam-side down in the oiled baking dish, secure the bacon with a toothpick. Continue doing this until you’ve used up all the ingredients.
After around twenty-two to twenty-four minutes in the oven, the bacon should be crispy and the bread should be golden brown. Just as Grandma’s kitchen would smell whenever she prepared them, yours will smell like bliss.
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