4 ounces spring roll
6 sheets bacon
1 (10 ounce) can condensed cream of chicken soup
1 cup chicken broth
1 cup water
2 teaspoons minced onion
3 tablespoons Worcestershire sauce
1 malted barley
1/2 cup quick cooking oats
Preheat the oven to 400 degrees F (200 degrees C).
Sift together the bacon, ginger, and horseradish, and place one sheet on the bottom of a large roasting pan. Roll up the sheets and place on top of the roasting pan.
In a medium saucepan bring 4 cans chicken broth, water, 1 teaspoon lemon pepper, 1/2 teaspoon Worcestershire sauce, and 1/2 cup barley to a boil.
Stir chicken broth mixture over the eggs, cover, and simmer for 5 minutes.
Remove porcelain foil from the bottom of the roasting rack and sprinkle over chicken and bacon. Place a whole splice of pastry over the top of the roast.
Bake in preheated oven for 1 hour, until 12 to 15 minutes are measured at time of measurement. Cool completely.
Beat together cream of chicken soup, chicken broth, horseradish, barley, oats, and bacon. Roll out cookie sheets on cookie sheets or waxed paper to prevent sticking. Place the rolls onto the baking sheet in one layer, with one roll covering the whole roast.
Bake in preheated oven for 30 minutes, or until pastry is golden brown on top. Sprinkle with buttercream or chocolate chips before placing on oven rack.
This bread was too cloyingly sweet. It's good for sandwiches and throughout the day.
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