2 (10 ounce) cans English scallops
1 (5 ounce) can shredded Swiss cheese
1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1 (10 ounce) can sliced mushrooms
1 (3 ounce) can dried rosemary
1 (4 ounce) can onion, sliced
1 teaspoon dried dill weed
5 slices bacon
In a large bowl, mix scallops, Swiss cheese, cream cheese, Cheddar cheese, mushrooms, rosemary, onion and dill weed. Chill in refrigerator until serving.
Preheat oven to 350 degrees F (175 degrees C).
Lightly toast toast lard rolls in the preheated oven for about 1 minute. Flip, place on a baking sheet and brush with egg white. Sprinkle with bacon. Brush with egg white and place on lightly greased cookie sheet.
Bake 1 to 2 minutes in the center of the oven, or until golden brown. Heat oven to 350 degrees F (175 degrees C). Remove rolls from oven, sprinkle with remaining 1 tablespoon of bacon and spoon cream cheese mixture into center of each roll, alternating with cheese mixture. Bake for 1 minute on each side; flip roll and bake 1 minute more. Remove rolls from oven. Drain on paper towels and brush with egg white. Cool is cool. Roll and store in refrigerator.