4 slices bacon
1/2 c. finely chopped onion
1 large fresh peach, pitted and chopped (or drained canned peaches, chopped)
2 Tbsp. Bacon Olive Oil, divided
2 Tbsp. Peach White Balsamic, divided
1 8-ounce package refrigerated crescent dough or puff pastry
Savoury toppings: dried basil, crumbled blue cheese, thinly sliced scallions
Sweet toppings: cream cheese icing and chopped pecans
Preheat oven to 375F.
In large skillet cook bacon until crisp; drain and crumble. Wipe skillet clean and add 1 Tbsp. Bacon Olive Oil and chopped onion. Cook over medium heat until onions are translucent. Add 1 Tbsp. Peach White Balsamic and chopped peaches. Cook until onions and peaches are cooked through and the mixture begins to thicken and caramelize. Remove from heat and set aside.
Open can of refrigerated dough and roll out into rectangle. Press seams to connect so you have one large piece. Cut in half lengthwise to form two rectangles about 3 by 10 inches in size. On each rectangle spread onion and peach mixture, leaving ¼ inch of one long side. Top with bacon crumbles or additional toppings if you like (reserve some for topping after baking as well).
Roll up each rectangle from the long side down. Press seams to seal and cut each roll in 10 slices.
Line a large cookie sheet with parchment paper and arrange rolls. Brush with remaining Bacon Olive Oil and Peach White Balsamic.
Bake 15-18 minutes or until golden brown. Serve warm with extra toppings if desired.