Loaded Potato Chip Spirals

By aaformby

Thaw Time: 40 minutes Chill Time: 15 minutes
Prep Time: 20 minutes Cool Time: 10 minutes
Bake Time: 20 minutes Makes: 20

Ingredients

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1/4 cup Cheddar cheese spread, softened
• 3/4 cup crushed kettle cooked potato chips
• 2 green onions, minced (about 1/4 cup)
• 3 strips bacon, cooked and crumbled

Preparation

Step 1

Heat the oven to 375°F.


Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet lightly to remove the fold marks. Spread the cheese on the pastry sheet to within 1/2 inch of the edge. Sprinkle with the crushed chips, green onions and bacon. Starting at a short side, roll up like a jelly roll. Place the pastry, seam-side down, onto a baking sheet. Refrigerate for 15 minutes or until the pastry is firm.

Cut the pastry crosswise into 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets.


Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.


Preparation Shortcut: Save on prep time by using store-bought fully cooked bacon in this recipe.
Serving Suggestion: Serve with sour cream and salsa for dipping.
Time-Saving: For easy cleanup, line the baking sheets with parchment paper.