Miniature Sausage and Dill Roll-Ups

Submitted by: Sue Doeden 
Meal Type: Appetizers


1 pound bacon
½ pound bulk seasoned pork sausage
1 (8-ounce) package cream cheese, softened
8 slices white bread
16 baby dill pickles


These little roll-ups are the perfect pairing with potato salad. Since they can be eaten warm or at room temperature, tuck them into your picnic basket. And don’t forget to take a bunch of these roll-ups out on the boat for a snack on the water.
Preheat oven to 350 degrees. Line a large baking pan with sides with aluminum foil. Lay bacon slices on prepared pan. Bake in preheated oven for 10 minutes, until bacon is transparent. Transfer to a paper towel-lined platter to drain. Pat dry with another paper towel.
Cook and stir sausage in a medium-sized skillet until crumbled and brown. Transfer to paper towel-lined plate and pat dry.
Place cream cheese in a bowl and stir until creamy and smooth. Add cooked sausage and mix well.
Trim crust from bread. Cut slices in half. Use fingers to flatten bread. Spread cream cheese mixture over bread.
Pat pickles dry with a paper towel. Lay a pickle on a short edge of each piece of bread and roll up, jelly-roll style. Wrap each with bacon, snipping off excess with a kitchen scissors, and secure with a wooden pick.
Place roll-ups on an ungreased baking sheet. Bake at 350 degrees for 20 minutes. Cool slightly before serving. Makes 16 roll-ups.

Tips for the cook

Roll-ups may be frozen before adding bacon. Remove from freezer. Do not thaw. Wrap with bacon and secure with wooden picks. Bake as directed.

Children will enjoy assisting with the preparation of these roll-ups. They can flatten the bread, slather on the cream cheese mixture, add the pickle and roll them up. 

Put the short snippets of bacon in a pan and fry until crispy. Drain well. Crumble the bacon and store in a container in the refrigerator. Sprinkle the crumbles over potato salad, toss into fresh spinach salad, stir them into an omelet or add them to a peanut butter sandwich