- 12 oz. bacon, cooked till crisp and crumbled
- 2 cans refrigerated crescent roll dough
- 4 tablespoons butter, softened
- 5 tablespoons maple syrup
- 1/3 cup powdered sugar
- Heat oven to 425 and bake bacon until desired crispness is achieved. Drain on paper towels and crumble. Set aside.
- Generously spray large cookie sheet (dark cookie sheet not recommended) with non stick cooking spray, or line with cooking parchment paper (this is what I used.)
- Unroll crescent dough onto work surface, one can at a time, and press into 12×8-inch rectangle, making sure to join all seams.
- In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges.
- Reserving 2 tablespoons of crumbled bacon for garnish, sprinkle half the crumbled bacon over the butter/syrup mixture on the first rectangle of dough.
- Starting at long end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut. (I started at the long end to make these a bit smaller.)
- Unwrap roll; place seam side down on cutting board. Using serrated knife, cut roll into 12-16 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.
- Repeat with second can of crescent dough.
- Bake 8 to 13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.
- Meanwhile, in small bowl, mix powdered sugar, remaining 2 tablespoons butter and remaining 3 tablespoons maple syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon.