Prep time: 40 minutes, including 15 minutes to cook the bacon in the oven
- 1 package Immaculate crescent rolls (non-GMO), or other crescent rolls found in the dairy case
- 10 strips bacon, well-cooked
- 2 eggs, whisked together for making an eggwash
- 1/3 cup sharp, white cheddar cheese, shredded
- Cook the bacon in the oven at 400 degrees for fifteen minutes.
- While bacon is cooking, unwrap crescent rolls and brush several coats of the eggwash on to the dough.
- Sprinkle egg-covered dough with cheese.
- As soon as the bacon is well-cooked, pat dry and working quickly because the bacon will become brittle very fast, place pieces of bacon on top of cheese and roll dough into crescents.
- Brush crescents thoroughly with eggwash on the outer side of the dough and place on a Silpat-covered baking sheet.
- Bake at 350 degrees for 15 minutes or until brown. Serve immediately, or allow to cool, then refrigerate until needed.
- If you’re refrigerating the rolls, it’s best to warm them in a 350 degree oven for 7 minutes, to keep the dough crisp.