Ingredients & Directions
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
- 1/4 cup spreadable garlic & herb cheese
- 1 25 ounce package fully-cooked thick-cut bacon (12 slices, 2.1 ounces each), heated according to package directions
- 3 cups baby arugula
- 2 medium tomato, thinly sliced
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip in half crosswise to make 6 rectangles. Place the pastry rectangles onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet to a wire rack and let cool for 5 minutes. Split each pastry into 2 layers, making 12 layers in all.
Spread 1 teaspoon cheese on the split side of each layer. Place 2 slices bacon on each bottom layer. Top each with about 1/2 cup arugula, about 2 slices tomato and the top layers, cheese-side down.
Tip: To serve as appetizers, cut each assembled pastry into 3 pieces and secure with toothpicks.