Here’s another recipe from the Food Network that reminded me of something I used to make a lot of years ago when I was catering.  Cinnamon Rolls and dinner rolls were my specialty, and I had lots of  unusual combinations.  Some of my favorites included a “Pina colada” version, with Pineapple, coconut and rum frosting.   Another favorite with apples, nuts, and  cinnamon.  One more came with fresh sliced peaches, cooked with butter, brown sugar and a little Peach Schnapps.   Tricia Yearwood made these, and to tell you the truth, you’d probably refer her recipe to mine, since I always make my dough from scratch, and she used Puff Pastry.  (Pepperidge Farm in the frozen bread section really makes this a simple preparation).  So Thanks Tricia.  Your show is awesome,  your recipe brings back memories and the puff pastry makes it a cinch to make!

CARAMEL/BACON ROLLS

1 box Pepperidge Farm Puff Pastry, thawed. (I like to roll it out just a little to make just a little thinner)

Cook about 6 or more  slices bacon till crisp.  After it cools, chop it finely

In the bacon grease, put about 1 cup packed brown sugar, and 1 tsp. cinnamon

Cook just a minute until sugar is dissolved.  You may need to add a few splashes of water to make a nice caramel consistency.  Add the chopped bacon back in.

Add 1 cup chopped nuts and spread this mixture on the pastry.

Bake about 25 minutes at 350 degrees.  You may frost the rolls if you like, or sprinkle powdered sugar over for presentation.  I sometimes make a simple caramel and pour over.  Recipe below.  HEY!  Why not add even MORE calories!!!

Simple caramel:  1 stick butter, 1/2 cup heavy cream, 1/2 cup brown sugar.  Boil 5 minutes.  Cool slightly and pour over rolls……mmmmmmmm……