Bacon and Cheddar Puff Pastry Crisps

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  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
  • Yield: 72 servings
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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


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