1️⃣ Cook the bacon & beef:
In a large skillet over medium heat, cook diced bacon until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel–lined plate, leaving the fat in the pan. Add ground beef and cook, breaking up with a spoon, until no pink remains, about 6–7 minutes. Drain any excess fat.

2️⃣ Make it garlicky:
Push the beef to one side of the skillet. Add butter to the cleared space and let it melt. Stir in minced garlic, Worcestershire, onion powder, smoked paprika, and a generous pinch of salt & pepper. Cook 1 minute until fragrant, then stir into the beef and remove from heat. Stir in crisp bacon, cheddar, and green onions.

3️⃣ Prep the dough:
Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment. Unroll each can of crescent dough and press perforations to form two 9×5″ rectangles.

4️⃣ Assemble the roll-ups:
Spread half of the beef mixture lengthwise down the center of each dough rectangle, leaving a ½″ border. Starting at one long edge, tightly roll up the dough over the filling. Pinch the seam to seal. Slice each log into 8 even rolls.

5️⃣ Bake to golden:
Place rolls cut-side up on the prepared sheet, spacing 1″ apart. Brush with melted butter and sprinkle with garlic powder. Bake 12–15 minutes, until crescent dough is puffed and deep golden.

6️⃣ Garnish & serve:
Remove from oven and let cool 2 minutes. Sprinkle with parsley if desired, and serve warm with pickles, ketchup, and mustard on the side.