Are pictures even necessary? Bacon + cheese in any form is unbeatable. I’ve been trying to get rid of a small sliver of cheese in my fridge and instead of making an extra gooey cheese omelet like I normally would, I decided to make something that I could freeze and eat later.

I had never worked with puff pastry before but I’m already addicted and dreaming of all the things I can fill inside of these croissant like crusts – Nutella, Thanksgiving leftovers, Nutella..

When I’m cooking for just myself I love anything that I can freeze and reheat later. This is a great recipe to make ahead of time for tailgates or even a nice back up for any unexpected company!

You will need:

• Cook bacon and after it’s cooled begin to crumble it into tiny pieces. Set cheese and bacon aside while preparing the puff pastry.

• Roll sheet out to roughly a 12″ square and divide into 16 individual squares.

• Place an even amount of the bacon and cheese mixture into the center of each square.

• Brush the edges of the squares with water and gently fold over one corner to form a triangle. Using a fork, seal the edges of the dough. *If you are planning to freeze the pastries, stop here and seal them in an air tight container. 

• Lightly brush an egg wash over top the puff pastries to give them a beautiful browning in the oven.

• Bake at 400° for about 18-20 minutes or until brown.

• Let cool before serving.

Enjoy!