Maple Bacon Crack on Vanilla Ice Cream with Chipotle Olive Oil & Maple Bourbon Balsamic Vinegar Drizzle

Ingredients

• 1 lb. bacon
• 1 pkg Pillsbury crescent rolls
• ¼ cup maple syrup
• ¾ cup brown sugar
• 2 tsp. Todd's Chesapeake Dirt  or Old Bay (add more to taste) 
• 2 tbs. Season's Chipotle olive oil (regular is fine, higher the quality the better)
• 2 tbs. Season's Maple Bourbon Balsamic Vinegar (regular is also fine)
• Vanilla ice cream

Instructions

1. Preheat oven to 375 degrees F. Line a 15x10 baking sheet with parchment paper and lightly grease the parchment with cooking spray. Spread the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out evenly to fit the size of the baking sheet. Prick the dough with a fork all over. Pre-bake dough for 5 minutes. Set aside. 
2. Meanwhile, cook your bacon. Slice bacon into 1/2 strips and cook in pan (or bake if you prefer) until it's crispy.  Drain the bacon on a paper towel.
3. Toss bacon with 1/2 cup brown sugar, 1/4 cup of maple syrup and 2 tsp. of  Todd's Chesapeake Dirt  or Old Bay (or more to taste). 
4. Drizzle remaining maple syrup over the crescent roll dough. Sprinkle with about ¼th cup of the brown sugar. Top with the pieces of the coated cooked bacon. 
5. Bake for approx. 20-25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. 
6. Whisk together the olive oil and balsamic vinegar until emulsified. 
7. Scoop vanilla ice cream into bowl, drizzle the oil and balsamic vinegar on ice cream and top with the bacon crack! Enjoy!