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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Recipe
Bacon Appetizers With Crescent Roll Dough
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes approx
- Total Time: 45 Minutes
- Yield: 8 - 12 Servings 1x
- Category: Appetizers
- Method: Bake
- Cuisine: American
Description
Some people call this crescent roll appetizer, bacon crack. I just call it good. Make up your own version, but we love both of these!
Ingredients
1 lb bacon, chopped and cooked until just about done (6 minutes, approx) and not quite crisp. It will finish cooking on the pastry. Drain well.
1 pkg crescent roll dough - I bought one that had two sheets and no perforations that I found in my grocer's refrigerator section but 2 tubes of crescent rolls will work also
¼ c maple syrup
¾ c brown sugar, divided in half
½ t smoked paprika
½ t black pepper
Version 2:
½ lb of bacon pre-cooked
¾ jar of fig jam
3-4 oz of crumbled goat's cheese or blue cheese
Zest of 1 orange
Instructions
Preheat oven to 325. Line 2 15 x 10 pans with foil or parchment and grease well. Unroll dough and stretch to fit pan forming a small crust around the edges. Prick the dough with a fork. (If using crescent rolls, pinch seams to make one single sheet.)
For the maple bacon version:
Drizzle 2 T of maple syrup on top of one sheet of pastry.
Mix the brown sugar with paprika and pepper. Sprinkle sugar mixture on top of syrup, doing your best to cover pastry evenly. Top with ½ lb of partially cooked chopped bacon and drizzle with remaining 2 T of maple syrup.
Bake for about 25 minutes or until crust is golden and bacon is crisp and topping is bubbly.
Allow to cool before cutting or breaking into pieces.
Fig Jam Version:
Top crust of the second pan by spreading fig jam evenly over pastry. Place torn bacon on top of that.
Bake 15 minutes, then add the goat's cheese or blue cheese and bake for another 10 minutes.
Grate orange zest on top and let cool before breaking or cutting into pieces.
Chef Mimi says
This sounds wonderful, and I love all of your creative options. I just popped over to the corn cheese and bacon dish. Oddly enough, I’ve made another Korean dish with mozzarella!!!
John / Kitchen Riffs says
You had me at bacon. 🙂 Have a terrific 4th!
ChgoJohn says
What a wonderful tour, Abbe, and it included Peking duck?!?!?! Wow! Those carved statues were huge! When I'm standing in front of something like that, I'm struck at the amount of manual labor that was needed to create just one, let alone the entire temple, edifice, or whatever. Amazing! Thank you so much for taking the time to collect, organize, and annotate the photos for us.
I visited a Buddhist temple last week as part of a tour of our Chinatown. The multi-armed figure is, in the Chinese Buddhist tradition, called "Guanyin". She is the "embodiment of the compassion of all Buddhas". Many of the images of her show a different implement held in each hand, signifying the many ways she will assist us along the path to Enlightenment. (Who-da-thunk I'd ever repeat that bit of info?) 🙂
Tricia Buice says
The bacon crescents sound and look wonderful - but the trip to China photos is my favorite! I love exploring the world and this looks like a unique experience!
Juliana says
Great photos Abbe...indeed amazing...sorry you did not get inside Forbidden City...hope you get a chance to visit China again...and no doubt...only crispy bacon for me.
Have a wonderful week 🙂
Beth says
Wow - I absolutely love your photos! We were in China a few years ago but didn't go to Leshan. Stunning!
Anu - My Ginger Garlic Kitchen says
Wow! I want to visit China some day. Absolutely loving your trip photos. Loved reading your photo comments too. Looks like you had a lovely time. This recipe looks like it could make some great memories too.
SavoringTime in the Kitchen says
I love that your friend had a 100 day party! Best wishes for a full recovery. I think this bacon crisps would be a hit here, Abbe - yes, indeed! Gorgeous photos of your trip. I'm sorry you didn't get inside the Forbidden City but absolutely a reason for a return trip 🙂
Sippity Sup says
China is my dream trip. The food and culture are so fascinating. Of course your bacon appie fascinates as well. GREG
Lavender and Lime (http://tandysinclair.com) says
Wow, the statues are amazing! I shall remember the tip to stand with my elbows out when in a queue. I love the idea of celebrating 100 days for anything, and as a bone marrow donor, even more 🙂
Bobbi Marshall says
I'm still laughing at the photo comments. Great shots and lots to see and do. I am with you on the whole pork belly thing...fatty-no way...however, crispy, sign me up! China is one of the largest consumers of pork in the world which I am sure you found out while you were there. Right now there is huge black rain storms, flooding and a typhoon 8 just hit Hong Kong so of course I'm stressing as the boy has not returned my texts. Don't worry nothing as far inland as Beijing or near your boy.
Abbe Odenwalder says
Glad we missed that weather. Alex actually lives in Shanghai so I hope they are good! Take care Bobbi. Alex always says they make a big deal out of nothing just like 2" snow storms here. Hope he's right for your sake!
Tania | My Kitchen Stories says
I loved looking around China with you. What an unusual recipe. Goat cheese of course goes very well with sweet and savoury accompaniments.
Abbe Odenwalder says
Thanks Tania. Goat's cheese works with so much, doesn't it?
Cheri Savory Spoon says
Hi Abbe, fantastic post, love reading about your adventures, can't wait for the next post. Great news and reason to celebrate, bacon is the best way to celebrate. I only like mine crispy too.....
Abbe Odenwalder says
Thanks Cheri!I adore celebrating with bacon!
Gerlinde de Broekert says
What a fabulous trip, I have never been in China . Thanks for great tour. And as to bacon, I agree with you , it has to be crisp.
Abbe Odenwalder says
Fabulous, it was! Total agreement on crisp!
Angie Schneider says
Cool Leshan buddha photos, Abbe. So happy for your friend :-)) Those caramel bacon crisps look droolicious!
Abbe Odenwalder says
Thanks Angie. We are all so happy for her! She still has a way to go, but it is looking GREAT!
Lorraine @ Not Quite Nigella says
I don't love sugar with duck but I'm glad that I tried it. I find plums sauce just the right amount of sweet!
Abbe Odenwalder says
In agreement Lorraine!
GiGi Eats Celebrities says
I am so so so so so happy to hear about your friend's successful bone marrow transplant!!!!!! THAT IS A HUGE DEAL! BEYOND HUGE! 😀
And um, your China travels - HEART EYES!!! I LOVE TRAVELING! Exploring is my favorite thing on the face of the planet. I just got back from Greece and Italy and I am going to SE-Asia at the end of the year to check out Vietnam, Cambodia and Thailand! WOO WOO!
Abbe Odenwalder says
HUGE!!!! HEART EYES on your trip!!!! I love exploring also and it doesn't matter if it is close to home!
Abbe Odenwalder says
P.S. My son works in Vietnam sometimes. The food is great!
Karen Harris says
Love seeing the photos of your trip and your family. What a memorable time. This recipe looks like it could make some great memories too. I can't wait to try it.
Abbe Odenwalder says
Enjoy Karen! Food makes memories, I think!
Liz Berg says
Oh, I LOVE these photos and your comments made me giggle! What a fabulous trip---you saw some amazing sites. Can't wait for the next episode!!! P.S.Your bacon crisps sound amazing!
Abbe Odenwalder says
Thanks Liz. I didn't even remember that first pic of Zoe until I came across it! The crisps are pretty, pretty good!
La Table De Nana says
I felt that way about our Paris trip..whirlwind and some unpleasantness so could not wait to get home..but there are ares I loved and would stay longer and visit more leisurely..food wise..we eat very well here..so it would not be for that..
Looks like you had a great time and wow what sights.Great pics..I bet this recipe is delish..I mean bacon and maple syrup?
Abbe Odenwalder says
I think that's what travel is all about. So much to appreciate from where you come from but sometime the only way to appreciate it is to go somewhere else. But China is really an amazing place when you think of how far it has come in such a short time. But yet, it still has a ways to go!
Kitchen Riffs says
Too bad the Forbidden City was forbidden to you. But wow! You saw some amazing things. Wonderful pictures! You guys had fun. And ate well. And we'll eat well, too, if we make this terrific looking bacon crisps. Thanks!
Abbe Odenwalder says
I was thinking the same thing! We did and there is still more to see! Enjoy!