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
  • total: 20 minutes
  • Serves: 72

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

  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.

Bottom Crust Recipe

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.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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