I’m a crescent roll kick. A month ago I did the whole chocolate Italian cream and churro crescent ones. And then I came across this bacon, brown sugar and brie thing and a nutella one, and the crescent rolls were on sale so it was destiny.
The interesting thing about this version of crescents is the whole brown sugar mixed with bacon and brie idea. I mean, really, who thought of this. Who woke up screaming EUREAKA! I have the best idea ever! And then jumped out of the bed, ran to the kitchen and popped those puppies in the oven. That or it was a drunk person who only had refrigerated crescent roll tube, bacon (cuz everyone has bacon in their fridge at all times), brown sugar, and brie. Where did the brie come from? You know that snooty bitch that comes over with horrendous wine and complains about the guy that she wants to date and ignores her because he’s after her hot best friend with the big titties. Yeah, her. She brought the brie to make her drinking classy and forgot it leaving it in the fridge.
Those are the two situations that had to happen, and they are the only two situation that can possibly explain how this idea was born.
Yes, that is what I have decided. Michelle has spoken.
Brown Sugar Bacon and Brie Crescent
1 tube refrigerated crescent rolls
4 strips bacon, cooked and chopped
1/2 tablespoon brown sugar
1/2 a wedge of brie, cut into 8 cubes
Roll out crescent dough.
At top of each triangle, place a cube of brie, half a strip of bacon, and a sprinkle of brown sugar on the crescent dough.
Roll the crescent dough.
Place crescent roll on a cookie sheet sprayed with cooking spray.
Cook at 350 for 15 minutes.
I’ll be honest I wasn’t sure about it. AT ALL.
But you have the sweetness of the sugar, the saltiness of the bacon, and the creaminess of the brie all mingling together playing some beat music saying you dig? And when you look around you, there’s people wearing all black with berets on nodding and snapping their fingers.
That’s how weird it is. It doesn’t make sense. But it works. And you start thinking the person that originally came up with this must be a mad scientist of flavor.
This would make an awesome snack, it could be a good breakfast or part of a great lunch. If you and some friends are doing a brunch get together, you could bring these to make things interesting.