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Bacon and Cheddar Puff Pastry Crisps - PRINT


Published: February 02, 2013


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Rate this recipe 4.5/5 (31 Votes)


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


Servings 1
Adapted from


Step 1


1. Heat the oven to 400 degrees F. 2. 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. 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.

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