This maple bacon breakfast pizza tastes like breakfast. It’s sweet like pancakes, french toast, or waffles with the salty, savory chew of bacon bring it all together.
Precook the bacon so that it is technically safe to eat but is lightly colored and not crispy. Cut parchment paper to fit a cookie sheet and then spray the parchment paper with nonstick oil. Unroll the crescent rolls as intact as you can, lay them on the parchment paper and pinch the seams together so that you have a single sheet of crescents. Pour 1/4 c of maple syrup on the crescent layer and top with 1/4 c of brown sugar. Coarsely cut the bacon and sprinkle all of the bacon over the top of the sweetened crescent rolls. Evenly spread the remaining syrup and sugar over the top of the bacon. Bake at 325 for 25 minutes, until it is bubbling and caramelized. Serve immediately and try not to eat them all at once.
Ingredients
Directions
Precook the bacon so that it is technically safe to eat but is lightly colored and not crispy. Cut parchment paper to fit a cookie sheet and then spray the parchment paper with nonstick oil. Unroll the crescent rolls as intact as you can, lay them on the parchment paper and pinch the seams together so that you have a single sheet of crescents. Pour 1/4 c of maple syrup on the crescent layer and top with 1/4 c of brown sugar. Coarsely cut the bacon and sprinkle all of the bacon over the top of the sweetened crescent rolls. Evenly spread the remaining syrup and sugar over the top of the bacon. Bake at 325 for 25 minutes, until it is bubbling and caramelized. Serve immediately and try not to eat them all at once.
Thanks to The Domestic Rebel for the recipe!
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