Maple Bacon Breakfast Rolls

(originally made 2/2010)

Since today was Valentine's Day and every place is packed, I decided we'd do brunch at home.    For Jake, heart shaped chocolate chip pancakes.   For Tim & myself, Maple Bacon Breakfast Rolls.     Doesn't get much better than buttery crescents, real NH maple syrup and bacon!     Make sure that your bacon is cool and your butter mixture isn't too warm or you'll have a hard time rolling them.    I used dental floss rather than a serrated knife to cut them, and do not skip the refrigeration step!    Much easier if you can find the crescent sheets (I couldn't)!

 * Exported from MasterCook *

                       Maple-Bacon Breakfast Rolls

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            slices  precooked bacon
  1                can  Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  3        tablespoons  LAND O LAKES® Butter -- softened
  5        tablespoons  maple syrup
     1/3           cup  powdered sugar

1. Heat oven to 375°F. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.
2. Generously spray large cookie sheet (dark cookie sheet not recommended) with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Unroll dough sheet on work surface; press into 12x8-inch rectangle.
3. 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. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short 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.
4. Unwrap roll; place seam side down on cutting board. Using serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.
5. 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.
6. Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon.

1 Roll: Calories 140 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 230mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 10g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1



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