Preheat oven to 400˚F. Line two baking trays with parchment paper.
Add bacon in a single layer on one baking tray, and add to the oven (even if not fully preheated).
Bake bacon for 20 minutes, until slightly crispy. Remove from the oven and reduce oven temperature to 325˚F. Place bacon on paper towels to drain oil.
Meanwhile, lay out crescent dough on the other baking tray. Press it out thinly to about 9x13" (and close seams if necessary) by covering with parchment and rolling, or using your fingers. Dock dough (prick with a fork).
Drizzle with about half of the syrup, and spread using a pastry brush, covering entire dough with syrup.
Place bacon evenly on dough. Drizzle small amount of remaining syrup on each piece of bacon and spread with pastry brush. Sprinkle brown sugar evenly over entire surface. If desired, sprinkle a small amount of cayenne on top (try on half if you’re not sure.)
Bake for 25 minutes, checking after 20 minutes. If brown sugar does not melt, press lighly with a spatula (it's fine if it is not melted once baking is complete).
Allow to cool for 20 minutes and move parchment paper with bacon crack onto a cutting board. Cut into randomly shaped pieces using a sharp knife or pizza cutter. Enjoy!
Notes
This is best served the same day otherwise it will soften. Bacon crack can be reheated briefly and cooled until crisp. It will last up to 3 days in refrigerator.