1 recipe pastry for a 9 inch double crust pie
1 pound bacon strips
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon salt
1 teaspoon chicken bouillon granules
1 (8 ounce) can refrigerated crescent roll dough, divided
Heat oven to 350 degrees F.
In a large bowl, mix 1 medium tomato, bacon, and garlic powder; saute uncovered in skillet until bacon is crisp and bacon is cooked; drain.
In a medium bowl, combine onion powder, 1 teaspoon salt, and 1 teaspoon bouillon.
Fry 1 tablespoon of the bacon grease into a separate small bowl until light brown. Use the remaining grease to grease the bottom and sides of the greased marinade cloth.
Roll refrigerated crescent roll dough to 1/4 inch thickness. Place rolled dough into a lightly greased 9x13 inch baking pan. Divide the bacon grease evenly between the crusts, flattening slightly.
Bake in the preheated oven for 20 minutes, basting once with the remaining bacon grease. Remove pan from oven to wire rack.
Bake for another 10 minutes, basting every 5 minutes. While basting, sprinkle pieces of dough with garlic powder and onions powder. Reduce heat to 350 degrees F (175 degrees C). Bake 10 minutes longer, basting occasionally. Cool crust completely. Cut into 1 inch slices when cool.
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