1 container whipped cream cheese, 4 ounces
1 teaspoon lemon juice
1 teaspoon fresh or frozen chopped chives
dash black pepper
1/2 cup shredded sharp natural Cheddar cheese
4 slices bacon, cooked, drained, and crumbled
4 frozen patty shells, thawed
1. In a mixing bowl, combine cream cheese, egg, lemon juice, chives, and a dash of pepper; beat well. Stir in shredded Cheddar cheese and crumbled bacon. Chill thoroughly.
2. Roll out on of the patty shells to an 8-x4-inch rectangle. Cut pastry into 2-inch squares. Top each square with a rounded teaspoon of the cheese filling. Brush edges with milk then fold to form a triangle. Seal edges.
3. Place on ungreased baking sheet. Repeat with remaining patty shells and filling. When all triangles are made, chill until ready to bake.
4. Preheat oven to 450°. Reduce heat to 400° as soon as you place the baking sheet in the oven. Bake for 12 to 15 minutes.
Makes 32 bacon cheese puff appetizers.
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