Submitted by: Rachel Wagoner, Farm and Dairy Editor
Ingredients:
- 7.5 oz. container spicy jalapeno cream cheese, room temperature
- 1 cup cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 1 sheet puff pastry, thawed
Directions:
- Preheat oven to 400 F and line a large baking sheet with parchment paper.
- In a medium bowl, mix together cream cheese, cheddar cheese and bacon. Set aside while you prepare the puff pastry.
- On a lightly floured work surface, roll puff pastry dough out into a 9-by-12-inch rectangle.
- Spread the cream cheese mixture over the dough, leaving about a ½ inch of empty space on the long edge.
- Wet the empty edge of the dough with water (or a beaten egg). This will help the dough stay together when rolled. Roll the dough into a tight log, starting on the opposite long edge. Press gently along the edge to hold together.
- Using a sharp knife, carefully slice the log into 12 equal-sized pieces.
- Bake for 18 to 20 minutes, or until the dough is golden brown.
