Betsy does not cook so you should take a look at these spectacular bacon and cheese stuffed crescent rolls and be extremely impressed.
Betsy volunteered to provide an offering for Bacon Wednesday this week and found the perfect recipe on Pinterest (where all interesting things live). It only has three ingredients – cooked bacon, Monterrey Jack cheese and crescent rolls.
Betsy threw caution to the winds and added sliced cherry tomatoes for a splash of color and because she can now say she ate her vegetables today. I can report to you that they’re super yummy and easy to make. The recipe comes from a blog called The Food Charlatan. Here’s the link to the recipe. Happy Bacon Wednesday!
You won’t want these. Really, you won’t. That is why we have eaten all of them just to save you the trouble. It’s 20 degrees in the warehouse and the Chicks have to keep their strength up.
These buttery bites of bacon goodness are from a website called Oh, Bite it! Don’t get flustered. It’s a food website. Here’s the link to the recipe. Enjoy and Happy Bacon Wednesday!
Bacon Brown Sugar Honey Buns
1 stick of melted butter
1/3 cup of packed brown sugar
½ cup honey
12 ounces bacon, cooked until crispy and crumbled
½ cup chopped pecans (optional)
1 container of Pillsbury Crescent Rounds (8 count) or regular Crescent Roll dough cut into 3-inch rounds
Preheat the oven to 350 degrees. Melt the butter in the microwave and add the brown sugar and honey, whisking well to thoroughly combine.
Divide the butter/brown sugar/honey mixture between eight cupcake wells. Top with the bacon and pecans, if using. Place one Crescent Round or piece of Crescent dough in each cupcake well.
Bake for 15 minutes or until the rolls are golden and firm. When you unmold the honey buns, some of the topping will remain in the cupcake wells. Just scoop it out and add it back to the top of each bun. As the buns cool, the topping will solidify.