Equipment Needed
- Large skillet
- Mixing bowls
- Baking sheet
- Parchment paper
- Pastry brush
- Measuring cups and spoons
Step-by-Step Instructions
I start by preheating my oven to 375°F (190°C) and lining a large baking sheet with parchment paper. Then, I get my skillet going. I cook the chopped bacon over medium heat until it’s crispy. Using a slotted spoon, I transfer the bacon to a paper towel-lined plate, leaving that glorious bacon fat in the pan. This is where the flavor builds. To the hot bacon fat, I add the diced onion and cook it for about 3-4 minutes until it starts to soften. Next in goes the ground beef, breaking it up with my spoon as it browns. The smell at this stage is absolutely incredible—savory, smoky, and deeply satisfying.
Once the beef is no longer pink, I stir in the two minced garlic cloves, Worcestershire sauce, smoked paprika, salt, and pepper. I cook for another minute, just until the garlic is fragrant. Here’s a crucial tip I learned: I drain any excess grease from the skillet. Too much fat will make the filling soggy and leak out of the rolls. I let the meat mixture cool for about 10 minutes; a hot filling will melt the crescent dough prematurely and make it impossible to roll. While it cools, I stir in both the crispy bacon and all the shredded cheddar cheese.
Now, for the assembly. I unroll the crescent dough sheet onto a clean surface. If I’m using the classic perforated triangles, I firmly press the seams together to create one solid rectangle. I evenly spread the slightly cooled beef, bacon, and cheese mixture over the dough, leaving a small border around the edges. Starting from one long side, I carefully roll the dough up tightly, like a jelly roll, using the parchment to help guide it. I place the seam side down on my prepared baking sheet. Using a sharp serrated knife, I gently slice the log into 8 equal pinwheels.(See the next page below to continue…)