Preheat oven to 375 degrees. Place a wire rack on a baking sheet; set aside. Trim and halve Brussels sprouts to create 24 halves. Simmer in lightly salted water for 3 to 4 minutes or until nearly tender; drain. Cool and pat dry.
Brussels sprouts will be your new favorite veggie once you try them wrapped in buttery crescent rolls and crispy bacon.
Servings and Ingredients
|12 Brussels sprouts|
|12 slice(s) Hy-Vee center-cut bacon|
|1 (8-oz.) can Hy-Vee refrigerated original crescent rolls, (8-ct.)|
|Hy-Vee 100% pure maple syrup, for serving|
|Culinary Tours French-style Dijon mustard, for serving|
Things To Grab
- Baking sheet
- Wire rack
- Large pot
- Paper towels
- Silicone pastry brush
Cut bacon in half lengthwise; set aside. Unroll crescent rolls; separate into triangles. Cut each triangle lengthwise into three strips. Top each dough piece with bacon half. Place a sprout half on wide end of each strip and roll up. Place on rack on top of baking sheet.
Bake 18 to 20 minutes or until bacon is crisp and pastry is golden brown. Brush with maple syrup, if desired. Serve with French-style Dijon mustard, if desired.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 5mg
- Sodium: 240mg
- Total Carbohydrates: 10g
- Protein: 4g