Bacon Appetizer Crisps with Crescent Roll Dough

This bacon appetizer is made with crescent roll dough. So many versions one could make but we prefer this brown sugar pepper bacon or the fig jam and goat cheese version. Either one disappears fast!

I love appetizers with bacon and these crescent roll appetizers do not disappoint.

It may be hard to tell from the photos, but I did two versions of this bacon appetizer.

One is with maple, black pepper and brown sugar which is almost like I make my breakfast bacon, except I skip the syrup and just use a brown sugar and pepper rub.

If you have folks that aren’t in love with a bit of pepper, the version with jam is the one for you. However you could leave the pepper out and still have something crave worthy!

The other option to top the crescent roll dough is fig jam, bacon and and blue cheese, goat’s cheese or feta, which is just as popular with the folks I serve! Just don’t forget the orange zest!

Another option with that version would be to use apricot jam or orange marmalade and then top with bacon. So many ways you can do this!

Crescent roll appetizers are some of my faves, because it’s so handy to keep a tube of crescent roll pastry in the fridge to take it out when needed.

How to Make this Bacon Appetizer:

This bacon appetizer begins by precooking chopped large pieces of bacon to let some of the fat render off. The bacon then finishes cooking while on the dough.

There are many ways to fry bacon, but for this recipe-since it is chopped into large-ish pieces, I do it in a skillet on the stove.

If you want to cook it in the microwave, cook it in slices first and then cut it into large pieces.

It does get good and crisp after baking on the pastry, which is exactly how I like my bacon.

Then it’s a matter of popping open the tube of dough and spreading it on your baking sheet. No need to roll it to make it larger, but do press the perforations together.

Now it’s a time to decide what version you want to make, but if you are indecisive like me-just do both!

Follow the directions below and spread either the syrup or jam on the pastry. And from there I’d say, “see the recipe below!”

I detested bacon as a kid, because my dad always fried it up soggy. He liked things with fat and always ate the fat trimmings off my steak, which is why, I guess, he liked bacon not so crisp.

Give me crisp, well done bacon in any form, and my eyes light up.

Before I left for China I was invited to my friend’s 100th day party to celebrate her successful bone marrow transplant. So far, so good and though she isn’t over the hump yet, it still spells happy!

Being a bacon lover, I brought bacon appetizers and these bacon crisps were a hit.  It’s hard to say which was gobbled up first, but needless to say there weren’t any leftovers.

Given that football season is upon us, I do believe these would be winners in anyone’s play book.

This is an updated post from October, 2016. The China part of the post has moved to a new page and will soon be updated!

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