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HISKEYD'S CHEESE FILLED BACON ROLL
12-16 ounces bacon (you'll need 12 or 16 strips) *
4 ounces cheddar cheese, shredded

Line a large baking pan with heavy foil. Arrange half of the bacon slices side by side. Weave the other half of the bacon slices into a lattice as shown in the photo below. I suggest pushing the slices as close together as possible once you've done the weaving.

Bake at 400 until the bacon is well browned but still flexible and not crisp. The baking time will depend on how thick your bacon is. I baked mine about 25 minutes but I think that was a little too long. It had started to get crisp which made it difficult to roll up without it cracking. I'd check the bacon after 15-20 minutes. Blot off any excess grease on top of the bacon with paper towels. Sprinkle the cheese over the bacon then very carefully roll up like a jelly roll. I found it helpful to use tongs to roll the hot bacon. Bake about 5-10 minutes longer until the cheese has melted but isn't oozing out. Place the roll on a cutting board and slice with a very sharp knife.

Makes about 4 servings
Freezing not recommended

* I used Rath brand bacon which is sliced very thin.

Per Serving: 286 Calories; 23g Fat; 19g Protein; trace Carbohydrate; 0g Dietary Fiber; .5g Net Carb

I read about this recipe here. They have step-by-step photos showing how to make it. I'm not sure why they used a round skillet instead of a rectangular baking pan to make a square bacon "mat". I lined a large baking pan with foil to save on clean-up. When I saw that my cheese hadn't melted enough after slicing the roll, I made the mistake of microwaving it for about a minute. That caused the cheese to ooze out and the bacon rolls went flat. I only baked mine with the cheese for 5 minutes which wasn't long enough. I suggest giving it closer to 10 minutes but check it every couple minutes after the first five. This is a bit messy to make but not so complicated and involved that I wouldn't make it again. It made a very yummy snack. Click the photos for a larger view.

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