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

In a skillet, partially cook bacon. Drain on paper towel. Pat ground beef on waxed paper to approximately 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. Spread 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 and secure with wooden picks. Grill over medium coals 8 minutes. Turn and grill 8 minutes more. Serve on platter with cherry tomatoes and parsley sprigs. Makes 5 servings.