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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From the Wichita Eagle-Beacon. Try it with different cream soups (cream of mushroom, cream of chicken, cream of broccoli, cream of asparagus, etc.) Ingredients:
24 slices fresh sandwich bread, thinly sliced |
1 (10 3/4 ounce) can cream of mushroom soup |
12 slices bacon, uncooked, cut in half |
24 toothpicks |
Directions:
1. Trim all crust off bread. Spread soup on one side of bread slices.
2. Roll each slice from one corner to opposite corner.
3. Wrap bacon strip around middle of each roll and secure with toothpick.
4. Place on cookie sheet and bake in 250° oven for 1 hour. The bowknots will be dry, crisp and delicious. Remove toothpicks before serving.
5. Note: Prepared bowknots may be frozen before baking. Place on a flat pan; when frozen solid, transfer to freezer bags. Bake without thawing, extending baking time about 15 minutes.
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