RANCH, BACON AND CHEESE PASTRY PUFFS

Ingredients

1 package of Pepperidge Farm® Puff Pastry Sheets, thawed

1 cup finely shredded Monterey Jack

1 pound bacon, cooked and crumbled

½ cup Homemade Ranch Dressing

2 tabelsppons of minced garlic

2 tablespoons finely chopped fresh green onions

Instructions

Heat your oven to 400°F.

Unroll 1 of the pastry sheets on a lightly floured flat surface. Use a rolling pin, roll the pastry sheet out into a large 12 x 12 inch square. You need to make them at least 2" squares - so you'll wind up with 36 squares from one sheet. Trust me, don't make them too small or they won't be able to hold the yummy topping.

Now repeat with the 2nd pastry sheet. You will wind up with 72 total squares.

I cut mine directly on the baking sheet so I don't have to transfer anything, but if you don't, transfer them to a baking sheet now.

Bake them for 8 minutes or until the pastries are golden brown. I did not follow the original directions from this point on. I popped any of the pastries that had a bubble on top.

Next, in a food processor, I blended the ranch dressing, ½ cup of the cheese, the bacon, minced garlic and the green onions, until it was all mixed up. Just for the record, at this point, it makes fantastic dip - like for crackers, veggies, etc.

AMAZING. We serve it with bread slices.

Once you have everything mixed up, spoon about a ½ teaspoon onto each pastry. Sprinkle with the rest of the cheese.

Return to the oven and bake an additional 5 minutes or until the cheese is melted.

Serve on a large platter, but I will warn you - they go fast!

#bacon #cheese #pastry #fuffs #happies