Bacon and Cheddar Puff Pastry Crisps
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Bacon and Cheddar Puff Pastry Crisps

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 72

Ingredients & Directions

  • 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

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.