1 lb. loaf white sandwich bread
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. garlic powder
1 Tbsp. parsley flakes
1/8 tsp. pepper
1 tsp. Italian Seasoning
1 lb. smoked bacon slices
Preheat oven to 375 degrees F. Grease cookie sheet and set aside.
Cut the crusts off bread slices, then cut each piece into three equal rectangles. In a medium bowl, combine cream cheese, garlic powder, parsley, pepper, and Italian seasoning. Spread an even, thin layer of the cream cheese mixture on each bread rectangle, and roll it up, starting with the short side.
Cut each slice of bacon in half crosswise, and wrap a half slice of bacon around each of the bread rolls. Secure the rolls with toothpicks and arrange on prepared baking sheet. Bake at 375 degrees until the bacon is crisp, 8-11 minutes.
Makes 25 appetizers.
Notes: To freeze ahead, prepare rolls, then freeze in single layer on cookie sheet without baking them. Store in freezer for up to 3 months. Store in single layer in freezer containers, separating layers with waxed paper. Bake at 375 degrees for 11-16 minutes until hot and browned.