- 1 container whipped cream cheese, 4 ounces
- 1 egg
- 1 teaspoon lemon juice
- 1 teaspoon fresh or frozen chopped chives
- dash black pepper
- 1/2 cup shredded sharp natural Cheddar cheese
- 4 slices bacon, cooked, drained, and crumbled
- 4 frozen patty shells, thawed
Roll out on of the patty shells to an 8-x4-inch rectangle. Cut pastry into 2-inch squares. Top each square with a rounded teaspoon of the cheese filling. Brush edges with milk then fold to form a triangle. Seal edges.
Place on ungreased baking sheet. Repeat with remaining patty shells and filling. When all triangles are made, chill until ready to bake.
Preheat oven to 450°. Reduce heat to 400° as soon as you place the baking sheet in the oven. Bake for 12 to 15 minutes.
Makes 32 bacon cheese puff appetizers.
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