58 bacon roll recipes

Speckzelten is the rustic Tyrolean bacon flatbread: yeasted milk dough rolled into raised-rim discs and topped with smoked bacon, onion, caraway, and coriander, or pork cracklings under lard. Pizza, the Alpine way.

Sauerkraut rolls made with elk steak pounded thin, stuffed with bacon-onion sauerkraut, and braised in beef stock. A hearty, old-world game meat roulade.

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

German beef rouladen: thin slices brushed with mustard, rolled around bacon and onion, then slow-braised in a paprika-tomato sauce finished with sour cream. Classic comfort food over potatoes or noodles.

Pan de jamon is the Venezuelan Christmas bread: a soft, butter-rich dough rolled around ham, smoked bacon, olives, and raisins, then baked into a golden spiral loaf.

Stuffed flank steak rolled with a mushroom, herb, and bread crumb filling, browned in bacon fat, and braised in beef broth with a Dijon mustard gravy.

Pork tenderloin pounded flat, rolled around a savory Italian sausage and mushroom stuffing, wrapped in bacon and roasted with a white wine pan sauce.

Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."

Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.

Make-ahead breakfast burritos with Canadian bacon, hash browns, egg substitute, and salsa rolled in fat-free tortillas. Freeze in bags and microwave in one minute for grab-and-go mornings.

Thin sirloin slices rolled around bacon, carrots, onion, and green pepper, browned in a skillet, then baked in a creamy mushroom and Worcestershire sauce until fork-tender.

Homestyle stuffed cabbage rolls with seasoned ground chuck, bacon, and a tangy tomato-oregano sauce. Baked until golden brown, these are just like Mom used to make.

Rolled and stuffed lamb shoulder with breadcrumbs, bacon, orange zest, and fresh herbs, roasted and glazed with honey and orange juice for a sweet-savory Sunday centerpiece.

Stuffed flank steak rolled with a savory mushroom, herb, and breadcrumb filling, browned with bacon, and braised in beef broth. Served with a tangy Dijon mustard pan gravy.

Crustless individual breakfast quiches bake eggs, milk, cheese, bacon, and torn English muffins right in ramekins. A bed-and-breakfast plated brunch with no pie crust to roll.

Pork St. Tammany: Louisiana-style rolled pork loin stuffed with rice, apricots, pecans, and mushrooms, wrapped in bacon and slow-roasted. Creole holiday centerpiece with sweet, nutty stuffing.