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

In a skillet, partially cook bacon. Drain on paper toweling. Pat ground beef on waxed 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, onions and green peppers; sprinkle evenly over meat. Roll up jelly roll fashion, starting from the short end. Cut into 1 1/2-inch slices. Wrap edge of each slice with a strip of partially cooked bacon, securing with wooden picks. Grill over medium coals 8 minutes. Turn and gill 8 minutes more. Serve on a platter with cherry tomatoes and parsley sprigs, if desired. Makes 6 filets.