This recipe for Maple Bacon Monkey Bread is the evidence you need to prove all the naysayers wrong: Bacon was made for sweet desserts. (Now I understand why I drown my bacon strips in syrup at breakfast.)
This six-ingredient recipe uses a tiny dash of cayenne pepper to kick up the savory quality and stave off the sugar coma. Maybe. You'll probably end up KO'd on the couch either way.
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Maple Bacon Monkey Bread
Yields: 8
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients
- 2 Tbsp. butter or margarine
- 2 Tbsp. real maple syrup
- 1/4 cup packed brown sugar
- 1/4 tsp. ground red pepper (cayenne)
- 6 slices bacon, crisply cooked, crumbled
- 2 cans (8 oz. each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
Directions
1) Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
2) In medium microwavable bowl, microwave butter and syrup uncovered on High 30 to 45 seconds or until hot. Stir in brown sugar and red pepper until dissolved. Stir in bacon. Evenly spoon mixture into pan.
3) Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total). Roll each piece of dough into a ball. Arrange balls over butter mixture in pan.
4) Bake 30 to 35 minutes or until golden brown. Cool in pan 5 minutes. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Serve warm.
