This mid-century recipe for Savory Prune Rolls exemplifies why appetizers and other treats for entertaining are one of my favorite categories of vintage recipes.  It is a delightful mix of common and trendier ingredients of the era with a creative spin to make them “fancy” for guests.

These bite-sized treats combine prunes, bacon, anchovies, olives, and capers and should be served warm. We doubled the recipe so you’d have 10 prunes to serve. Double or triple again for a larger group.

Savory Prune Bites 1955

Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 10
This sweet and savory bite-sized, mid-century appetizer combines prunes, bacon, anchovies, olives, and capers and should be served warm.


  • 10 Wooden Cocktail sticks or toothpicks DO NOT use plastic sticks as they are not oven-safe!


  • 10 Dried prunes (pitted)
  • 10 Black olives (pitted)
  • 6 Anchovy fillets
  • 20 Capers
  • 5 pieces Bacon


  • Soak prunes in warm water for 2-3 hours or overnight to soften.
  • Pre-heat oven to 400℉ and line or light grease a baking sheet.
  • While oven preheats, diced anchovy fillets into 10 pieces and cut the bacon in half to form 10 strips.
  • Stuff each olive with a piece of anchovy and 2 capers. Then stuff each prune with a filled olive.
  • Wrap each stuffed prune with a strip of bacon and secure it with a toothpick or cocktail stick. Arrange in a single layer on the baking sheet.
  • Bake for approximately 10 minutes or until bacon is cooked. Serve warm.


Adapted from a recipe appearing in Good Housekeeping's Cocktails & Savories (1955).
Author: Kitchen Curio
Course: Appetizer
Cuisine: American
Keyword: prunes, olives

Suggestions for Savory Prune Rolls

+ If you are using non-pitted (whole) prunes, make sure to fully remove the pit for your guests’ safety.

+ Do not use plastic toothpicks or cocktail sticks. They are not oven-safe.

+ Serves with balsamic vinegar or sour cream for dipping.


Adapted from a recipe appearing in Good Housekeeping’s Cocktails & Savories (1955).

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