- 2 8-ounce cans refrigerated crescent dough
- ½ cup MUSSELMAN’S® Apple Butter
- 8 slices bacon, cooked and crumbled
- maple syrup for serving
Unroll the crescent dough onto a clean surface and press 2 of the triangles together to form a rectangle.
Spoon 1 tablespoon of apple butter onto the rectangle and spread across, leaving space around the edges. Sprinkle the bacon crumbles on top of the apple butter.
Fold the dough rectangle in half with the apple butter and bacon inside. Seal the edges with a fork. (This is important as if the apple butter leaks out it could burn on the iron). Repeat with the remaining ingredients.
Preheat your waffle iron.
Place 2 of the pastry pockets onto the waffle iron, one on each side. Press the iron closed and cook for 2-3 minutes or until the waffles are browned and cooked through. Remove to a wire rack until ready to serve.
Serve the waffles with maple syrup or additional apple butter on top.