Preheat oven to 375F on the convection setting or 400F for a conventional oven. Then start weaving! This step is the most crucial of all the steps. Make sure to lay all of the bacon down facing the same way to make sure the slices cook evenly once in the oven. The weave will have some holes once rolled, so get it as tight as possible at the beginning. It's best to do this on a piece of foil paper.

Once the bacon weave is finished, add the seasonings and rub them into the meat.

Add all of the cheese to the bacon, spreading it out evenly to cover the bacon weave, leaving a 1 1/2" border around the edges to keep the cheese from leaking out too much.

Place the spinach on top of the cheese and push down on the leaves to compress them a bit, making the weave easier to roll.

Use the edge of the foil to get the beginning of the roll started. Roll the weave lengthwise as tightly as possible.

Season the outside of the roll. Line a baking sheet with foil and add plenty of salt (this absorbs the bacon grease, keeping it from burning and smoke from filling the oven). Place the bacon roll on a cooling rack and put the cooling rack on top of the baking sheet. Bake in the oven for 60–70 minutes (around 90 minutes if using a conventional oven setting). The top layer should be very crisp once done.

Remove and let cool for about 10–15 minutes.

Transfer the Bacon Explosion to a cutting board and slice. Enjoy!