1/2 of a
17.3-ounce package puff pastry sheets (1 sheet), thawed
1/4 cup Cheddar
cheese spread, softened
3/4 cup crushed
kettle cookedpotato chips
2 green
onions, minced (about 1/4 cup)
3 strips bacon,
cooked and crumbled
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.
Happy Cooking!
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