Steak Pinwheels Stuffed with Spinach and Bacon

1. In a large skillet cook bacon just until done but not crisp. Drain on paper towels. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. Place steak between 2 pieces of plastic wrap. Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle. Remove plastic wrap. Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top. Arrange the bacon lengthwise on the steak.

2. In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt. Spread the spinach mixture over the bacon. Roll up meat from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Cut between toothpicks into eight 1-inch slices. Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed. Makes 4 servings.