I'm not sure when the Australian Women's Weekly Easy Entertaining cook book was first published, but mine cost $5-98. They cost $12-95 today. It was a long time ago when I first made what they like to call "Cheese and Bacon Savouries" from their Wedding Breakfast section. I've always called them Cheese and Bacon Rolly Uppy Things. They are a marvellous savoury treat, and you can use whatever you fancy really: I never add the capsicum when I make them for MrsDrWho, I use some finely diced celery instead.
I use plain white sliced sandwich bread, and I bake the crusts for The Labradors as a treat so they're not wasted. The recipe is quite old and I couldn't find a tiny can of pimentos, instead I used some fire roasted capsicum in oil. Other than that, these are really straight forward. You can prepare them a day ahead and bake them when required. They will freeze for 2 months and can then be reheated for 20 minutes in a slow oven.
I only made half the recipe today, but it is easy to halve or double. You grate the cheese before you measure, not the other way around. I found some lovely local bacon, which always makes me happy. I used a tad more curry, as I found the 1/4 tspn wasn't quite enough. You can taste the filling and adjust it, which is handy. You will need a rolling pin, toothpicks and a kitchen basting brush too.
Cheese & Bacon Rolly Uppy Things makes 28
- 2 rashers of bacon, finely chopped
- 1 cup grated tasty cheese
- 2 olives, chopped
- 2 tbspn (40ml) mayonnaise
- 1 tbspn of roasted capsicum, chopped
- 1 tbspn chopped parsley
- 3 spring onions, chopped
- 1/4 tspn curry powder
- 14 slices white sandwich bread
- 30g butter, melted
Preheat the oven to 180*C. Line a tray with baking paper.
Cook the bacon in a pan until it is crisp and drain on some kitchen paper if necessary.
Prepare the spring onion, capsicum, olive and parsley and add to the grated cheese, along with the bacon, mayonnaise and curry powder.
Mix the filling until it is well combined and taste it, to see if you need to adjust anything.
Trim the crusts from the bread. I found I could cut 3 or 4 slices at once, but that was my limit. Roll each slice one way and then the other with a rolling pin. You want it as flat as can be.
Then spread about a tablespoon of the mixture over each slice. I left a little border at the top and bottom, so it would roll more easily. Secure the slice with 2 toothpicks and then cut in half.
Place on the tray and then brush each savoury with a little melted butter. Bake for about 10 minutes, or until they are golden brown. Remove the toothpick and serve. I like them hot, warm and cold. In the cook book they serve them with the toothpick, but I think it safer to remove them first. You can trim any filling that has leaked out the side and do a little product testing before you serve them!!!