Grilled Cheese Croissant Donut (Cheesy Bacon Croissonut)

1. 1

   Open one tube of dough and unroll onto a lightly floured clean work surface.

2. 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.

3. 3

   Roll out the second tube of dough to the same size and thickness.

4. 4

   Place the cheese slices in a single layer over one rectangle of dough.

5. 5

   Put the second rectangle of dough on top of the cheese slices and roll with the rolling pin to seal.

6. 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.

7. 7

   Roll the dough back out to a 6-by-10-inch rectangle about 3/8 inch thick.

8. 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.

9. 9

   Pour enough oil in a heavy-bottomed Dutch oven to come 3 inches up the sides.

10. 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.

11. 11

    Drain on a wire rack-lined baking sheet.

12. 12

    In a small bowl, mix together the Dijon mustard and honey until well combined.

13. 13

    Use a pastry brush to brush the tops of the donuts with the honey mustard and sprinkle with the chopped bacon.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.