5.0 – 1 reviews • Cheddar
| Total: |
28 min |
| Prep: |
20 min |
| Cook: |
8 min |
| Yield: |
72 servings |
| Total: |
28 min |
| Prep: |
20 min |
| Cook: |
8 min |
| Yield: |
72 servings |
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 salad dressing
- 2 tablespoons chopped fresh chives
Instructions
- Heat the oven to 400 degrees F.
- Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12×12-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.
Nutrition Facts
| Serving Size |
1 of 72 servings |
| Calories |
78 |
| Total Fat |
6 g |
| Saturated Fat |
2 g |
| Carbohydrates |
3 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
2 g |
| Cholesterol |
6 mg |
| Sodium |
69 mg |
| Serving Size |
1 of 72 servings |
| Calories |
78 |
| Total Fat |
6 g |
| Saturated Fat |
2 g |
| Carbohydrates |
3 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
2 g |
| Cholesterol |
6 mg |
| Sodium |
69 mg |
