It's the weekend and what better way to celebrate than with a piping hot slab of soul crushingly delicious meat candy liberally spiked with pure maple syrup and brown sugar...all on a flaky buttery pillow of pastry?

If you answered "There is NO better way," then you, my man, are a true bacon lover. So grab your skillet, say a quick thank you to the powers above for this amazing breakfast bonanza, and prepare your gut for the best damn thing you've had all week.

Step 1: Get Yer Sh*t Together

In order to make this bacon bacchanal a success, you need just a few basic ingredients.

1/2 Cup of brown sugar (I prefer dark but light is just as good)

2/3 Cup Maple Syrup

1 tube Crescent Rolls**

1 lb BACON

**if you're feeling particularly classy or have to impress a member of the opposite sex, may we suggest substituting flaky pastry dough (Filo is amazing. Trust me...this is a slightly fancier version, but well worth the extra work.)

OPTIONAL BITS AND BAUBLES

Diced Granny Smith Apples

Chopped Pecans

Step 2: It's Gettin' Hot in Here

Preheat your oven to 325 degrees Fahrenheit.

Step 3: Bake It...bake It Like It's Hot

First off, you're gonna want to line a cookie sheet with tin foil and give it a good spritz of cooking spray (don't want that sweet stuff sticking!)

Then unroll your dough log and spread it out on the sheet. Make sure to pinch any open seams together and give it a good "pricking" with a fork all over.

Pop it in your oven for 10 minutes.

**for those of you classy folk using Filo, follow the above steps but only bake it for about 5 minutes. The goal here is to firm up the dough so it's just "almost" cooked. We'll finish it off in the oven in a bit...I promise.

Step 4: Makin' Bacon

Now we come to the real star of this dish...the bacon!

Fry those sweet sweet strips up but don't be tempted to go for a full crisp....like our crescent base, you just want to get it to "almost" done. I like pulling mine out of the pan just after it's passed the soggy stage and started to crisp up. Make sure it's at the safe to eat stage, but don't go for the super crispy...yet.

If you are being assisted by furry minions (as I am) now is a good time to share some with them.

Step 5: Baconvengers--ASSEMBLE!!

Time to bring all this deliciousness together into one sweet stack of bacon maple awesomeness! Starting with your now baked dough, drizzle it with 1/4 cup of your maple syrup.

Once that's on there, sprinkle on 1/4 cup of your brown sugar.

**If you're adding diced pecans, add those bad boys into your brown sugar and syrup layer now.

Next put down your bacon. I find that tearing the bacon into bite sized chunks ensures not only an even cover, but plent of pig in every bite!

Finally, follow that up with the remainder of your maple syrup and brown sugar.

Pop it in the 325 degree oven for 15 minutes.

Step 6: BOOM! Pig Nirvana.

Once those looooooong 15 minutes are up, your house is full of the scent of pork paradise, and the entire concoction is bubbling and caramalized, pull it out and...

LEAVE IT ALONE!

That's right...like a prized thoroughbred after a well won race or a seriously swanky steak, let it rest. Give it a 5-10 minute cool down.

Once you've thoroughly experienced the torture that is patience, grab a knife and fork and DIG IN!

**If you've decided to add diced apples, now is the time to sprinkle them on for a fresh, cool contrasting crunch of tart.

Sit back, grab a plate, and treat yourself to the best damn thing you've had all week. This dish is just perfect for a brunch and is a wonderful side to eggs...or if you're like me, goes great with a nice cold Pear cider (hey, it's the weekend...don't judge me).

Have fun and Happy Bacon Bombing!