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Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease the parchment with cooking spray.
Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it’s even. Prick the dough with a fork all over. Set aside.
Meanwhile, cook your bacon until it’s technically safe enough to eat and just about done, but still lighter in color and not quite crispy. Drain the bacon on a paper towel-lined plate.
Drizzle half of the maple syrup over the crescent roll dough. Sprinkle with about ¼th cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
Bake for approx. 20-25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces.