I rolled the trimmed bread with my rolling pin, after a trial run of 2 slices, not being rolled. I had made my own pigs in blankets years ago, and that recipe tells me to roll the trimmed bread before spreading & rolling up, so that is what I did for the rest of the slices. I actually fried my bacon just a bit ahead of time, so that they wouldn't take too long to cook, or be too greasy. My 1st batch, I wrapped the whole slice of bacon on each log, there were bare spots. Second batch, I cut each bacon slice in half length wise, and if the bacon was too wide, I cut it in half, width wise. I then took 4 of the smaller slices of bacon and wrapped them simply around, so the log had 4 rings of bacon around it. This also allowed me to cut each log into 4 slices. Much easier to eat when they're smaller. I did put toothpicks through each roll of bacon, to hold them together.

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