Recipe
Ingredients
-
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
-
1 cup finely shredded Cheddar cheese(about 4 ounces)
-
1 pound bacon, cooked and crumbled
-
1/2 cup prepared ranch dressing
-
2 tablespoons chopped fresh chives
Directions
Heat the oven to 400°F.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet, making 72 squares in all. Place the squares onto baking sheets.
Bake for 8 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
Spoon about 1/2 teaspoon each cheese and bacon onto each pastry. Bake for 5 minutes or until the cheese is melted. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Top with the dressing and chives.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Praline-Pumpkin Mousse Cornucopias
-
Savory Herb-Crusted Turkey Pot Pie
-
White Chocolate Mousse Pastries
-
Holiday Brie en Croute
-
Swiss Ham & Asparagus Shells
-
Island Sticky Puffs
-
Crab-Cheese Spirals
-
Asparagus, Prosciutto and Fontina Tart
-
Strawberry White Chocolate Napoleons
-
Chocolate Mousse Cups
-
Beef & Broccoli Stir-Fry Tartlets
-
Apple or Pear Fruit Tarts
-
Spicy Smoked Salmon Cups
-
Key Lime Tarts
-
Ham & Cheddar Cheese Shells
-
Pastry Shells with Fruit & Orange Cream
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?