Grilled Cheese Croissant Donut (Cheesy Bacon Croissonut)
Grilled Cheese Croissant Donut (Cheesy Bacon Croissonut) could be just the dairy free recipe you've been looking for. For $2.54 per serving, you get a breakfast that serves 4. One portion of this dish contains about 12g of protein, 43g of fat, and a total of 632 calories. 2195 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 30 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Foodnetwork. Head to the store and pick up american cheese, bacon, honey, and a few other things to make it today. With a spoonacular score of 24%, this dish is not so excellent. Try Apple, Pancettan and Sharp Cheddar Grilled Croissant for National Grilled Cheese Month, Carmen's Easy Cheesy Breakfast Croissant Sandwich, and Cheesy Grilled Potatoes with Bacon + VIDEO for similar recipes.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
6 slices American cheese
3 strips crisp-cooked bacon, coarsely chopped
2 8-ounce tubes seamless crescent roll dough
2 tablespoons Dijon Mustard
2 tablespoons honey
Canola or peanut oil, for frying
Equipment:
rolling pin
dutch oven
kitchen thermometer
baking sheet
pastry brush
bowl
Cooking instruction summary:
Watch how to make this recipe. Open one tube of dough and unroll onto a lightly floured clean work surface. Lightly dust the top of the dough and a rolling pin with flour and roll the dough to a 12-by-14-inch rectangle, about 1/8 inch thick. Roll out the second tube of dough to the same size and thickness. Place the cheese slices in a single layer over one rectangle of dough. Put the second rectangle of dough on top of the cheese slices and roll with the rolling pin to seal. Fold the right side of the dough over one-third of the way to the center, and do the same with the left side to tri-fold the dough. Roll the dough back out to a 6-by-10-inch rectangle about 3/8 inch thick. Using a 3-inch donut cutter or 3-inch round cutter with a 1-inch round hole, cut out 4 donut shapes from the dough. Pour enough oil in a heavy-bottomed Dutch oven to come 3 inches up the sides. Heat over medium-high heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Fry the donuts in batches until golden brown, about 1 minute per side. Drain on a wire rack-lined baking sheet. In a small bowl, mix together the Dijon mustard and honey until well combined. Use a pastry brush to brush the tops of the donuts with the honey mustard and sprinkle with the chopped bacon. Serve immediately.
Step by step:
1. Watch how to make this recipe.
2. Open one tube of dough and unroll onto a lightly floured clean work surface. Lightly dust the top of the dough and a rolling pin with flour and roll the dough to a 12-by-14-inch rectangle, about 1/8 inch thick.
3. Roll out the second tube of dough to the same size and thickness.
4. Place the cheese slices in a single layer over one rectangle of dough.
5. Put the second rectangle of dough on top of the cheese slices and roll with the rolling pin to seal. Fold the right side of the dough over one-third of the way to the center, and do the same with the left side to tri-fold the dough.
6. Roll the dough back out to a 6-by-10-inch rectangle about 3/8 inch thick. Using a 3-inch donut cutter or 3-inch round cutter with a 1-inch round hole, cut out 4 donut shapes from the dough.
7. Pour enough oil in a heavy-bottomed Dutch oven to come 3 inches up the sides.
8. Heat over medium-high heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Fry the donuts in batches until golden brown, about 1 minute per side.
9. Drain on a wire rack-lined baking sheet.
10. In a small bowl, mix together the Dijon mustard and honey until well combined. Use a pastry brush to brush the tops of the donuts with the honey mustard and sprinkle with the chopped bacon.
11. Serve immediately.
Nutrition Information:
covered percent of daily need
