- 1 package crescent roll sheet
- 1 pound bacon
- ¾ cup brown sugar
- ½ cup maple syrup
- Preheat oven to 325 degrees F.
- Line a rimmed baking sheet with parchment paper. Spray with a non-stick spray.
- Unroll the crescent roll sheet into one single plane of dough. Pinch any perforations together to seal.
- Prick the dough with a fork all over. Set aside.
- Cook the bacon only until it’s just about done, but still lighter in color and not quite crispy (You don’t want it fully cooked and crispy as it will continue to cook in the oven).
- Drain the bacon on a paper towel-lined plate.
- Drizzle a ¼ cup of the maple syrup over the crescent roll dough.
- Sprinkle with about ¼ cup of the brown sugar.
- Top with torn pieces of the cooked bacon.
- Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
- Bake for approx. 25 minutes or until bubbling and caramelized.
- Remove from the oven and allow the pan to come to room temperature before cutting or breaking into pieces.
- You can serve this at room temperature or slightly warmed, it tastes best the day of its made but can be eaten the next day if stored in an airtight container.