Refrigerated crescent dough gets an upgrade with sweet orange marmalade and salty bacon in this easy breakfast pastry.
Heat oven to 350ºF. Spray a Good Cook 24-count nonstick muffin tin with nonstick. Open one container of crescents. Unroll on a clean workspace. Use a rolling pin to seal the perforations together. Spread 1/4 cup marmalade on top of both rectangles. Lay 6 slices of bacon atop rectangle, parallel to shortest side of dough and evenly spaced from top to bottom. Gently roll up dough, rolling in the direction that spirals the bacon from one end to the other. With a sharp knife, cut dough into 6 pieces using a sharp knife, slicing between each bacon strip. Dip the tops of each roll into sparkling sugar. Place rolls into prepared muffin tin. Repeat with remaining crescent containers. Bake for 22-25 minutes, or until the top of each rollup is medium golden brown. Allow to cool slightly before removing from muffin tin.