1loaf English Muffin Bread or Pepperidge Farm Original White Breadcrusts cut off
112-ounce tub reduced fat cream cheese spread
1½cupchopped fresh chives
Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside.
Use a knife or offset spreader to spread a thin layer of cream cheese on each slice of bread. Sprinkle ½ teaspoon of chives on top of cream cheese.
Starting at one end, roll each slice of bread into a tight cylinder. Wrap a slice of bacon around each cylinder, spiraling to cover the whole piece of bread. Cut each cylinder in half. (I use my kitchen shears.)
Place on baking sheet and bake until crispy and bacon is cooked through, about 20-30 minutes. Serve warm.
You need to use either Pepperidge Farm Original White Bread or English Muffin Bread for best results.