Bacon and Cheddar Puff Pastry Crisps

By margiekyle

Ingredients

• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 cup finely shredded Cheddar cheese (about 4 ounces)
• 1 lb. bacon, cooked and crumbled
• 1/2 cup prepared ranch dressing
• 2 tbsp. chopped fresh chives

Preparation

Step 1

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.