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Bacon & Cheese Cups

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A scrumptious combination of Cheddar cheese, mayonnaise, green onions and crumbled bacon is the perfect filling for golden puff pastry cups. Pop them in the oven for 5 minutes and you’ve got the perfect party appetizer ready to serve.

  • Prep: 35 minutes
  • Bake: 5 minutes
  • Cool: 5 minutes
  • Serves: 24
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Recipe

Ingredients

  • 1 cup shredded Cheddar cheese (4 ounces)

  • 1/3 cup mayonnaise

  • 2 medium green onions, chopped (about 1/4 cup)

  • 4 slices bacon, cooked and crumbled (about 1/4 cup)

  • 1/8 tsp. cracked black pepper

  • 1 pkg. (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions

Directions

  1. Heat the oven to 350°F.  Stir the cheese, mayonnaise, green onions, bacon and black pepper in a small bowl.

  2. Spoon the cheese mixture into the pastry cups.  Place the filled pastry cups onto a baking sheet.

  3. Bake for 5 minutes or until the pastries are hot.  Let cool on a wire rack for 5 minutes.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.

Inspiration

  • VIEW:
  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

On Social Media, Use #Puffpastry

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Submitted by:
Sara F.
Date: 12/28/2007

4 star rating

"I made these for Thanksgiving appetizers and it was a hit! I doubled the recipe for eight and we had plenty with some leftovers!"

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