This recipe is a recipe that I adapted off of the back of a Pepperidge Farms puff pastry package. Theirs was done in a spiral and had no cream cheese or bacon. But why not have the bacon and cream cheese? And why hassle with rolling things up? Come on, we're in a hurry, right? Just kidding. I just will use any excuse I can to use cream cheese and bacon in everything. So here you go. Enjoy!
SPINACH & BACON PUFFS
One 10-ounce package frozen spinach, thawed and squeezed dry
6 slices bacon, cooked and crumbled
1/2 C shredded Monterrey Jack cheese
8 ounces cream cheese, cubed
1 egg, beaten
Salt & pepper, to taste
1 teaspoon garlic powder
2 T butter, melted
One 17.3 ounce (or so) package puff pastry
Preheat the oven to 350 degrees. Cut the puff pastry into 12 equal squares. Heat the cream cheese in the microwave for about a minute to soften. Combine the spinach, cream cheese, egg, shredded cheese, bacon, salt and pepper, and garlic powder together in a bowl. Tuck the puff pastry squares into a regular-sized muffin tin. Spoon some of the spinach mixture into each puff pastry. Tuck the corners down. Brush the melted butter over the puff pastry. Bake about 30-35 minutes or until the puff pastry is browned and done.