Garlic Bread Crumbs:
1 clove garlic
1 cup Italian bread cubes
1 tsp olive oil
Salt to taste

Pasta:
2 strips bacon, diced
1 cup each halved grape or cherry tomatoes and spinach leaves
1/2 tsp sugar
1/2 cup each thinly sliced leeks and low sodium chicken broth
1/4 cup dry white wine, optional
1 tsp red wine vinegar
1/4 tsp each red pepper flakes and minced thyme
4 oz dry bucatini or spaghetti

Bring a pot of salted water to a boil. Mince garlic. Add cubed bread and process until coarse. Heat oil in a skillet.

2/3 cup light brown sugar
16 slices bacon
Black pepper (optional)

Heat oven to 400 degrees.

Line 2 rimmed baking sheets with foil and place metal racks on top of the foil.

Arrange bacon in a single layer on the racks and sprinkle with the sugar and pepper, if using.

Bake until the sugar has melted into a glaze and the bacon is crisp, 18 min. Let cool 5 min. before serving.

Makes 8 Servings

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons ranch salad dressing
1/4 cup real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese (2 oz)
1/4 cup chopped green onions

Heat oven to 350´F. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.

Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.