Loaded Potato Chip Spirals Recipe

What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/4 cup sharp Cheddar spreadable cheese, softened
3/4 cup crushed kettle cooked potato chips
2 green onions, minced (about 1/4 cup)
3 strips bacon, cooked and crumbled

How to Make It

  • 1

    Heat the oven to 375°F.

  • 2

    Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet lightly to remove the fold marks.  Spread the cheese on the pastry sheet to within 1/2 inch of the edge.  Sprinkle with the crushed chips, green onions and bacon.  Starting at a short side, roll up like a jelly roll.  Place the pastry, seam-side down, onto a baking sheet.  Refrigerate for 15 minutes or until the pastry is firm.

  • 3

    Cut the pastry crosswise into 20 (1/2-inch) slices.  Place the slices, cut-side down, onto 2 baking sheets.

  • 4

    Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.

Recipe Nutritional Information

Made With

Pepperidge Farm® Puff Pastry Sheets

calories

78

totalfat

5g

saturatedfat

2.1g

cholesterol

3mg

sodium

101mg

totalcarbohydrate

7.3g

dietaryfiber

0.4g

protein

2g

vitamina

0%DV

vitaminc

2%DV

calcium

2%DV

iron

0%DV

  • Preparation Shortcut: Save on prep time by using store-bought fully cooked bacon in this recipe.
  • Serving Suggestion:  Serve with sour cream and salsa for dipping.
  • Time-Saving: For easy cleanup, line the baking sheets with parchment paper.