• 1 Pound Of Bacon, Chopped
• 1 Small Sweet Onion, Diced
• 1 Tsp Black Pepper
• 1/2 Cup Brown Sugar
• 1/2 Cup Semi Sweet Chocolate Chips
• 2 Packages Crescent Roll Sheets
• 1 Egg, Scrambled
• 1 Cup Sugar
• 1/4 Cup Cinnamon
• Shortening

Method-

In a large skillet over high heat, cook the bacon. Once translucent, add the onions and pepper. When onions and bacon are cooked- about 5 minutes, drain well then return the bacon and onions back to the same pan. Once a little crispy, add in the brown sugar and reduce heat to low. Stir until sugar is dissolved and bubbly. Set aside to cool.

Unroll the dough and cut each sheet into 8 squares. Add the chocolate to the bacon mixture and spoon in the filling. Paint the edges of the dough with the eggs and pinch shut to create triangles. Refrigerate.

Heat shortening in a fryer on heavy pot to 350 degrees. Cook in batches until golden brown and pace on a paper towel. Combine the sugar and cinnamon and toss each empenada in the cinnamon sugar to coat. Allow to cool slightly before enjoying!