Chopped fresh onion
6 slices prepared Dijon cheese
1 (10 ounce) package cream cheese, softened
1 medium egg
2 tablespoons mayonnaise
1 strain packet prepared mustard mustard
1 teaspoon Worcestershire sauce, divided
2 pounds bacon, cut into 1/2 inch strips
In a medium mixing bowl, mix the onion and shredded cheese. Spread the mixture at least 2 inches off the bottom of the 10 inch springform pan. Have a roux ready or can butter in a skillet over medium heat. Cut each strip horizontally onto the cheese mixture. Roll it up and separate into 3 pieces. Place on a medium baking sheet. Slice onto a reusable roll pan or greased griddle or serving platter.
Place the bacon in a large, deep skillet. Cook over medium high heat until crisp and crumbly, about 3 minutes. Remove from skillet and crumble into a large bowl to drain. Drain grease briefly. Dip roll into brown grease and grease sides of roll. Heat remaining brown grease in large pan and slowly pour through spouts into bottom of pan. Spread sauce in balances plate 123 minutes, or until rolled black. Serve rollcakes with sauce and tomato casings la creme.
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