Recipe
Ingredients
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
1/4 cup sharp Cheddar spreadable cheese, softened
-
3/4 cup crushed kettle cooked potato chips
-
2 green onion, minced (about 1/4 cup)
-
3 strips bacon, cooked and crumbled
Directions
Heat the oven to 375°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet lightly to remove the fold marks. Spread the cheese on the pastry sheet to within 1/2 inch of the edge. Sprinkle with the crushed chips, green onions and bacon. Starting at a short side, roll up like a jelly roll. Place the pastry, seam-side down, onto a baking sheet. Refrigerate for 15 minutes or until the pastry is firm.
Cut the pastry crosswise into 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets.
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
Preparation Shortcut: Save on prep time by using store-bought fully cooked bacon in this recipe.
Serving Suggestion: Serve with sour cream and salsa for dipping.
Time-Saving: For easy cleanup, line the baking sheets with parchment paper.
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
-
Chocolate-Kissed Macaroons
-
Chorizo and Shrimp en Croûte
-
Gorgonzola & Honey Pear en Croûte Salad
-
Chicken Wellington
-
Creamed Bananas in Puff Pastry Shells
-
Meatball Mini Bites
-
Maple Crispy Chicken Cups
-
Chicken, Asiago & Pear Tart
-
Spicy Honey-Mustard Sausage Wraps
-
Mushroom, Broccoli & Cheddar Bundles
-
Farmer’s Breakfast Tart
-
Garlic Knots
-
Chocolate Triangles
-
No Fuss Fruit Pie
-
Ham & Swiss Triangles
-
Chocolate Dipped Palmiers
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?