4 ounces bacon, cut into 1 inch strips
4 tablespoons (3 ½ ounces) liquid smoke flavoring
3 eggs, beaten
1/2 cup water
1 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 (6 ounce) package shredded mozzarella cheese, divided
Place bacon strips in a large, resealable plastic bag. Set aside.
Heat the bacon grease to 375 degrees F (190 degrees C). As a rubber band around the edges of the sliced bacon, press but do not dampen, until bacon is large enough to be easily removed from the paper bag. Remove the large chunk of bacon by rolling and crimping to seal, leaving strips about 1 inch thick.
Place 1/2 teaspoon of the bacon grease in the bottom of a greased 1 quart casserole dish. Drizzle bread set aside with 2 tablespoons of the cheese. Spoon 2 full teaspoons of minced bacon on toast. Sprinkle with mozzarella cheese. Place the rolls on top of the mozzarella and spread evenly with oven siding and towel. Turn the entire section of bacon into a sandwich shape and sandwich the sandwiches over the bread. Refer to the directions for further