5 slices bacon
1 lb. lean ground beef
Lemon pepper
1/4 c. grated Parmesan cheese
1 (2 oz.) can mushroom pieces, drained
3 tbsp. finely chopped pimento-stuffed olives
2 tbsp. finely chopped onion
2 tbsp. finely chopped green pepper

In skillet partially cook bacon. Drain on paper towel. Pat ground beef on wax paper to a 12 x 7 1/2 x 1/4 inch rectangle. Sprinkle lightly with salt and lemon pepper. Top with Parmesan cheese.

Combine mushrooms, olives, onion and green pepper; sprinkle over meat. Roll up jelly-roll fashion, starting from short end. Cut into 1 1/2 inch slices. Wrap edge with bacon, securing with wooden picks.

Grill over medium coals 8 minutes. Turn and grill 8 minutes more. Serve on a platter with cherry tomatoes and parsley sprigs, if desired. Makes 5. This recipe is easy to double.