Bacon and Cheddar Puff Pastry Crisps

Source: Woodbridge Wines

Serves: 72 appetizers

1 package (17.3 ounces) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1 cup finely shredded Cheddar cheese (4 ounces)
1 package (16 ounces) bacon (about 16 slices), cooked and crumbled
1/2 cup prepared ranch salad dressing
2 tablespoon chopped fresh chives

Thaw pastry sheets at room temperature for 40 minutes.

Preheat oven to 400°F. Lightly grease 2 large baking sheets. Set aside.

Uuroll pastry on lightly floured surface. Roll out to a 12 x 12-inch square. Cut into 36 (2-inch squares). Prick pastry squares several times with fork. Place on prepared sheets. Bake for 8 minutes or until slightly puffed and golden. Press down puffed centers of pastry squares if necessary. Top each pastry with about 1 teaspoon each cheese and bacon. Bake for 5 minutes more or until cheese is melted and lightly browned. Garnish with dressing and chives. Serve warm.