Three Bacon Recipe

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. The rack will allow heat to circulate and fat to drip away.

Pat all bacon types dry with paper towels. This helps the glaze adhere and promotes even browning.

If slices are long, cut each slice in half crosswise so pieces are manageable for rolling and serving.

Combine

In a small bowl, whisk together brown sugar, maple syrup, Dijon mustard, black pepper, smoked paprika, and crushed red pepper flakes until smooth and slightly runny.

Lay out one slice of thick-cut pork belly bacon. Slightly overlap one slice of turkey bacon and then a slice of back bacon/ham on top so you have three-layer stacks. Roll each stack tightly from one end to the other to form a spiral. Secure each roll with two toothpicks through the sides so they don't unroll during cooking.

Brush the outside of each roll lightly with olive oil (this promotes browning). Arrange rolls seam-side down on the prepared wire rack, leaving space between each.

Brush each roll generously with the brown sugar–maple glaze, coating all exposed surfaces.

Place the tray in the preheated oven and roast for 20 minutes. After 12 minutes, use tongs to brush another thin coat of glaze on each roll to build a sticky crust. Continue roasting until the bacon is crisp at the edges and the glaze is caramelized (about 18–22 minutes total). If edges begin to char too quickly, reduce oven to 375°F (190°C) and continue until done.

For extra crispness, turn on the oven broiler for 1–2 minutes at the end, watching closely to avoid burning. Remove rolls when deeply golden and sizzling.

Transfer the bacon rolls to a plate lined with paper towels for 1–2 minutes to blot excess fat. Remove toothpicks carefully.

Melt the butter and toss with chopped parsley, then brush lightly over the rolls for a glossy finish and fresh flavor.

Serve warm as a side: arrange 3–4 rolls per person on a platter. Offer extra maple syrup or mustard on the side if desired.