Burning Bacon Spring Crescents


Spring always brings the most amazing flavors to the table

When you mix it with some serious Scorpion hot sauce, you’ve got a recipe that can’t be beat.

That’s exactly what we’re going for here with the asparagus, but we’ve taken this recipe to a whole new level with the bacon, Mad Dog 357 Scorpion Hot Sauce, and a hint of cheese. Then, we’ve wrapped it all in the convenience of a crescent roll parcel to make it just as easy to eat this spring dish with your hands.

By simply basting the Mad Dog on to the parcels, we’ve also made it easy for you to make this recipe for 8 for a combination of kids and adults – so you can serve it at a family feast – just make sure you know which pile of these burning parcels is which.

And, by the time next spring rolls around, don’t be surprised when everyone asks for them again.

Luckily, they’re super simple to make!


8 slices Bacon
1 small bunch Asparagus, about ½ pound
1 tablespoon Olive oil
Salt and pepper, to taste
Cake flour, for dusting
1 sheet Crescent dough
½-1 teaspoon Mad Dog 357 Scorpion Hot Sauce
1 each Egg, beaten with 1 tablespoon water
½ cup Parmesan, grated


Preheat your oven to 400º F. Line a baking sheet with baking paper or foil. Place the bacon on the prepared sheet and bake for 15 minutes, until bacon is cooked, but still pliable. Remove from the oven.

Meanwhile, toss asparagus in olive oil and season with salt and pepper. And set aside.

Increase the heat to 425°F. Replace the baking paper or foil on the baking sheet.

On a lightly floured surface, roll the crescent dough into a large rectangle and cut into 8 even squares.

Brush each square of dough with the Mad Dog 357 Scorpion Hot Sauce. Place a slice of bacon on top and then 3-4 stalks of asparagus and a sprinkle of Parmesan. Wrap the bacon around asparagus and cheese, and then wrap the dough around the bacon-asparagus bundle. Press the dough ends together to seal.

Brush the outside of the dough with the beaten egg and water. And place bundles on the baking sheet. Bake until the crescent dough is golden and puffed, about 12 minutes.

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