You are only a few ingredients away from cheesy-pastry goodness! These bacon ranch puffs are perfect as a game-day appetizer or after-school snack. They are super easy.
Today I brought Truman in to the doctor for his immunizations. It was just one shot, and he cried of course, for a few seconds. Then they gave him a lollipop and he was fine.
But as we’re walking out a minute later, he walked straight into the wall and hit his head on the doorframe. Kid was bawling for like 3 minutes, and suddenly I’m (yet again) THAT parent who is laughing while their kid is crying.
Don’t worry, I really do love my kids, but seeing a tiny human walk into a wall while pathetically sucking on a lollipop IS kind of funny.
It reminds me of the time that Charlotte fell into the washing machine. No joke. (I think that is one of my favorite posts on my blog. It perfectly describes my life as a mother, and it makes me laugh every time.)
I have a whole theory about laughing vs. crying as a coping tactic for moms. See this post wherein Charlotte falls off a stool, or the one where I accidentally squirted water in her face and she cried. Laughing beats crying almost every time for me, which probably makes the nurses at the doctor’s office think I’m a total maniac. I’m sure I’m on their list.
Who’s ready for football?? *Cue laughter* I am not one of those people who understands football, so the phenomenon does very little for me, but one thing I do understand is food, and game-day food has it’s own special place in my heart. Especially when there is cheesy bacon ranch involved. These little puffs include everything you need in a perfect appetizer: fast, easy, cheesy, carb-y, bacon-y, and delicious served both warm and room temperature. Win!
Cheesy Bacon Ranch Puffs
- 8 ounces cream cheese, softened
- 1/2 pound bacon, chopped
- 1 teaspoon Ranch seasoning, or to taste
- 1 sheet Puff Pastry, half a package, thawed
- 3/4 cup cheddar cheese, shredded
- green onions, to garnish
- Set the cream cheese on the counter to soften for at least 1/2 hour.
- Meanwhile, cook the bacon until crisp. You can crumble it after you cook it or chop it before. You want the pieces to be pretty small.
- Preheat the oven to 400 degrees F.
- Add ranch seasoning to the cream cheese. Add the bacon and stir well. Taste it, and add more ranch if you want.
- Unfold the puff pastry onto a lightly floured surface. Use your hands or a rolling pin to flatten it out a bit. You want it to be about 10 inches square.
- Use a pizza cutter to cut the dough into 36 squares (see photos).
- Coat a mini muffin pan with nonstick spray. Add two squares of dough to each muffin hole, making sure that the squares are offset (see photos)
- Use two spoons to fill each puff with the cream cheese mixture. You can be pretty generous in filling them.
- Top with cheddar cheese.
- Bake at 400 for 9-12 minutes, or until the cheese barely starts to brown.
Bacon and Pepper-Jack Stuffed Crescent Rolls: (3 ingredients, folks)
Mozzarella-Stuffed Soft Pretzels (These are amaaaaazing):
You will love these other appetizers!