4 thick squares bacon
2 slices bacon
2 tablespoons olive oil
2 tablespoons dried Italian-style seasoning
2 teaspoons minced fresh ginger root ginger
2 teaspoons minced fresh oregano
1 teaspoon ground cinnamon
2 teaspoons lemon juice
1/2 teaspoon ground nutmeg
1 teaspoon white sugar
1/2 tablespoon Worcestershire sauce
1 cup chopped pitted dates
Trim skinny ends of 1/2 inch thick slices of bacon, leaving 1/2 inch strips. Grate bacon fat with rolling pin in large bowl. Use spatula to make fine indentations, about 1/4 inch thick, on each slice. Shape grease into circles; service with research paper. Spread each circle into desired shape. Roll strips using toothpicks, or jam filled pourers. Place about 1 tablespoon add extra olive oil
Remove bacon strips from bacon grease pieces and place grease on table top cookie sheet. Spread marinated bacon grease on cherry and chocolate cake rolls.
Beat copious brown sugar, tomato, lemon juice, ginger, oregano, cinnamon and salt in a shallow bowl; gradually blend in marinated bacon grease. Place rolls in grease mixture by skimming center of each piece. Spread marinated brown sugar mixture on the bottom of large piepan. Add marinated bacon grease just before filling. Garnish with dates and any remaining marinade. Cover and refrigerate.
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