Maple Bacon Monkey Bread

I don't think I can count this in the Eating the Americas series, except maybe with a hat tip to Canada. But it's a very simple recipe (the original comes from the Pillsbury website) that we really like.

Maple Bacon Monkey Bread

2 tbsp butter or margarine

2 tbsp real maple syrup

1/4 cup brown sugar, packed (dark brown is better than light brown, but either works!)

1/4 tsp (or more, to taste) cayenne pepper (optional)

6 slices bacon

2 cans (8oz each) refrigerated crescent roll dough

Cook the bacon until crisp, drain well, and crumble; then set aside. Heat butter and syrup uncovered in the microwave on high for 30 to 45 seconds. Stir in the brown sugar and cayenne until it's dissolved, then stir in the crumbled bacon. Spread this mixture evenly in a greased 8x4 loaf pan. Unroll the crescent roll dough, leaving it in sheets as much as possible. Press the perforations together if you need to. Then cut each rectangle sheet into 8 rows by 3 rows. (There will be 48 squares of dough total) Roll each piece of dough into a ball and arrange over the butter mixture in the loaf pan. Bake in a 350* oven for 30-35 minutes, until golden brown. Cool in the pan for about 5 minutes before turning out onto a heatproof plate. Serve warm.

This was our family brunch on Saturday, along with scrambled eggs and orange juice. And a little extra bacon...

This post is linked at Try a New Recipe Tuesday, hosted by Lisa at Home to 4 Kiddos

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