This family recipe dates back to the 1930s, when my grandmother started making these hearty breakfast rolls.
—JANET ABATE NORTH BRUNSWICK, NJ
PREP: 25 MIN. • COOK: 20 MIN. • MAKES: 10 ROLL-UPS
1/3 cup finely chopped onion
1 tablespoon butter
3 cups cubed day-old bread
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg, lightly beaten
10 bacon strips
1. In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add the egg; toss to coat the bread cubes. Roll into ten 1 1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients.
2. In a large skillet, cook the bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into the stuffing reads at least 160°. Drain on paper towels.