Cheese filled bacon roll

12-16 ounces bacon (you'll need 12 or 16 strips) * 4 ounces cheddar cheese, shredded Line a large baking pan with heavy foil. Arrange half of the bacon slices side by side. Weave the other half of the bacon slices into a lattice as shown in the photo below. I suggest pushing the slices as close together as possible once you've done the weaving. Bake at 400º until the bacon is well browned but still flexible and not crisp. The baking time will depend on how thick your bacon is. I baked mine about 25 minutes but I think that was a little too long. It had started to get crisp which made it difficult to roll up without it cracking. I'd check the bacon after 15-20 minutes. Blot off any excess grease on top of the bacon with paper towels. Sprinkle the cheese over the bacon then very carefully roll up like a jelly roll. I found it helpful to use tongs to roll the hot bacon. Bake about 5-10 minutes longer until the cheese has melted but isn't oozing out. Place the roll on a cutting board and slice with a very sharp knife. Makes about 4 servings Freezing not recommended * I used Rath brand bacon which is sliced very thin. Per Serving: 286 Calories; 23g Fat; 19g Protein; trace Carbohydrate; 0g Dietary Fiber; .5g Net Carb Feel free to use turkey bacon or any bacon to fit your needs