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1
Open one tube of dough and unroll onto a lightly floured clean work surface.
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2
Lightly dust the top of the dough and a rolling pin with flour and roll the dough to a 12-by-14-inch rectangle, about 1/8 inch thick.
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3
Roll out the second tube of dough to the same size and thickness.
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4
Place the cheese slices in a single layer over one rectangle of dough.
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5
Put the second rectangle of dough on top of the cheese slices and roll with the rolling pin to seal.
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6
Fold the right side of the dough over one-third of the way to the center, and do the same with the left side to tri-fold the dough.
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7
Roll the dough back out to a 6-by-10-inch rectangle about 3/8 inch thick.
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8
Using a 3-inch donut cutter or 3-inch round cutter with a 1-inch round hole, cut out 4 donut shapes from the dough.
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9
Pour enough oil in a heavy-bottomed Dutch oven to come 3 inches up the sides.
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10
Heat over medium-high heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Fry the donuts in batches until golden brown, about 1 minute per side.
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11
Drain on a wire rack-lined baking sheet.
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12
In a small bowl, mix together the Dijon mustard and honey until well combined.
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13
Use a pastry brush to brush the tops of the donuts with the honey mustard and sprinkle with the chopped bacon.
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14
Serve immediately.
