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
1/4 c maple syrup
3/4 c brown sugar, divided in half
1/2 t smoked paprika
1/2 t black pepper
Version 2:
1/2 lb of bacon pre-cooked
3/4 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 1/2 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.
