Maple caramel bacon crisps & Thanksgiving leftovers quesadillas

- Maple caramel bacon crisps (yields 6-8 servings)
Harold Kelly, Mélange Catering & Special Events

Prep Time: 15 minutes    
Cook Time: 25 minutes    
Total Time: 40 minutes

Ingredients   

  • 1  pound bacon
  • 1  package Pillsbury crescent rolls
  • ½  cup maple syrup
  • ¾  cup brown sugar                                                

Directions

  1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with foil and liberally grease with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out a little with your hands so it’s even. Prick the dough with a fork all over. Set aside.
  2. Meanwhile, cook your bacon until it’s technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don’t want it fully cooked and crispy as it will continue to cook in the oven. Drain the bacon on a paper towel-lined plate.
  3. Drizzle ¼ cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼ cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with remaining brown sugar.
  4. Bake for approximately 25 minutes or until bubbling and caramelized. Remove from oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. Best eaten day of, but can be eaten the next day if sealed airtight!

Thanksgiving leftovers quesadillas (yields 2 servings)
Harold Kelly, Mélange Catering & Special Events

Prep Time: 5 minutes    
Cook Time: 10 minutes    
Total Time: 15 minutes

Ingredients   

  • 4  whole wheat tortillas
  • 1  cup turkey breast
  • ½  cup cranberry sauce
  • 1  cup shredded cheese (Asiago, cheddar and pepperjack)                                                           
  • ½  cup fresh sage, chopped

Directions

  1. Spray a large skillet with olive oil and heat over medium heat.
  2. Place the first tortilla in the bottom of the skillet and top with ¼ cup cheese, ½ cup turkey, ¼ cup cranberry sauce, 1/8 cup sage, another ¼ cup cheese, and the second tortilla. Grill for about 5 minutes on each side, or until melted and delicious!
  3. Take off of heat and cut into fourths to serve. Repeat with remainder of ingredients to make second quesadilla.
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