Free Range Danish Bacon and Cheese Rolls [Southland Sushi!]
Prep Time: 25 minutes
Cook Time: 15 minutes
Yield: Makes 15 - 18 rolls
- 1 tin Nestle reduced cream
- 1 packet Maggi onion soup for onion dip
- ½ lemon juiced
- 300g cheese grated - Tasty or Colby
- 1 small white onion minced
- ½ tsp Colman’s mustard powder
- 4 slices Hellers Danish middle bacon finely chopped
- 1 loaf white bread sandwich slice
- Cracked pepper
- Soft butter for spreading
- Curly parsley chopped
Preheat the oven to 180C
In a large bowl make the dip by mixing the reduced cream, onion soup and lemon juice well together.
Add the grated cheese, minced onion, mustard powder and a couple of twists of cracked pepper. Give this a really good mix together and then set aside.
In a fry pan over medium heat cook the bacon for 5-7 mins until the fat is rendered and it’s just starting to colour. Set it aside and allow the bacon to cool.
Meanwhile butter 15 slices of bread on one side.
Add the bacon to the cheesy mixture and mix together well.
Spread 1 good tablespoon onto the unbuttered side of bread covering about ¾ of the slice of bread. Roll up into rectangles or on the diagonal – both shapes are acceptable in Southland! Repeat until the mixture is used up.
At this stage you can freeze them to enjoy whenever you have a craving or party! You can also store them in the fridge for several days, just put a damp tea towel over them and food wrap them tightly so they don’t dry out.
To bake, place them on a large tray lined with baking paper and cook for 12-15 minutes. They should be golden…if they start oozing filling from the ends then you’ve probably been a bit generous with the amount of filling you’ve used – just adjust it on the next batch!
To serve, pile them up on a platter and sprinkle with curly parsley…
Caution: Burn Alert!! Eat them as hot as your mouth can tolerate because if you don’t they will all be gone within minutes!!