Bacon and Cheddar Puff Pastry Crisps

Your guests are sure to enjoy these bite-sized appetizers with big-sized flavors like bacon, Cheddar cheese, and a creamy ranch dressing.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 8 minutes
  • cool: 10 minutes
  • Serves: 72

Recipe

Ingredients

  • 1 package (17.3 ounces) 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

  1. Heat the oven to 400°F.

  2. 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.

  3. 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.

  4. 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.

  5. How to Thaw? Thaw time may vary.  Pastry should unfold easily but still be cold after thawing.  At room temperature, thaw unwrapped pastry for no more than 40 minutes.  In the microwave, wrap pastry in paper towel and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds.  If it doesn’t unfold easily, microwave for another 5 seconds on each side.

Bottom Crust Recipe

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