Warm Apple & Bacon Crescent Rolls
3x the delicious servings!
- Wheat
- Milk
This breakfast has it all: sweet, smoky, salty, and savory, with a flaky texture you’ll love! Starting with premade dough is our test kitchen’s trick to getting these beauties on your table fast. You’ll sauté a filling of apple, raisins, shallot, and warming spices in butter. Add crispy bacon and roll up this magical mix in the tender dough to form pretty crescents. Brush the tops with butter, bake to a puffed golden brown, and be sure to serve warm for maximum cozy breakfast effect! This recipe yields triple the typical servings—with six servings and 12 servings for a two-person and four-person box respectively—you supply the hungry crowd!
Ingredients
12 ounce
Crescent Rolls
(Contains: Wheat)
8 ounce
Bacon
1 unit
Apple
2 tablespoon
Flour
(Contains: Wheat)
1 ounce
Golden Raisins
1 unit
Shallot
1 tablespoon
Warming Spice Blend
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. • Arrange bacon* on a baking sheet. Roast on top rack until crispy, 10-15 minutes. Transfer to a paper-towel-lined plate. Once cool enough to handle, finely chop. • Once bacon is done, reduce oven temperature to 350 degrees. Let sheet cool, then wash (you’ll use it in Step 6).
• While bacon roasts, wash and dry produce. • Halve, core, and finely dice apple. Halve, peel, and thinly slice shallot.
• Heat 2 TBSP butter and a drizzle of oil (4 TBSP butter and a large drizzle of oil for 12 servings) in a large pan over medium-high heat. • Add apple, shallot, Warming Spice Blend, and a pinch of salt. Cook, stirring occasionally, until browned and softened, 4-6 minutes. • Add raisins, 2 tsp sugar (4 tsp for 12) and a splash of water to pan; stir to combine. Cook, stirring, until caramelized, 30-60 seconds more.
• Transfer filling to a large bowl and stir in chopped bacon. • Chill filling in the fridge or freezer for 5 minutes. TIP: If bacon isn’t done roasting at this point, just refrigerate the filling and then stir in the bacon when it’s ready!
• Sprinkle a work surface and a rolling pin with a small amount of flour. • Unroll dough onto floured surface and separate into 12 triangles (24 triangles for 12 servings). Roll out each triangle until ⅛ inch thick. TIP: Sprinkle dough with additional flour as needed to prevent sticking. • Place heaping 1-2 TBSP filling at widest end of each triangle. Starting at widest end, roll up triangles to form crescent rolls. TIP: Don’t worry if some of the filling falls out the sides—just tuck in as much as you can.
• Lightly coat reserved baking sheet with nonstick cooking spray. Transfer crescent rolls to prepared baking sheet. (For 12 servings, bake in two batches.) • Place 1 TBSP butter (2 TBSP for 12) in a small microwave-safe bowl. Microwave until melted, 30-60 seconds. Brush melted butter over crescent rolls (divide melted butter between batches for 12). • Bake on top rack until puffed and golden brown, 10-12 minutes.
• Let crescent rolls cool for 5 minutes, then divide between plates and serve.
Bacon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the unique sweet-and-savory combo, while others found it confusing or unbalanced. Consider adding more bacon or a drizzle of maple syrup for extra oomph.
- Ease of prep: Many felt it was labor-intensive with a long prep time. Some suggest making the filling ahead for a quicker morning assembly.
- Suggestions: Try using Granny Smith apples or adding white cheddar for sharpness. Consider swapping shallots for milder green onions, and adjust spices to taste.
- Portions: Recipe makes plenty, great for serving guests. Some found it very filling; others wanted more bacon or filling per roll.
- Baking tips: Watch baking time closely; some found 10-12 minutes left rolls soggy. Use parchment paper for easier cleanup.
