Ingredients:
1 sheet puff pastry, thawed
100g lardons or thick-cut bacon, diced
1 cup shredded Gruyère or cheddar cheese
1 egg (beaten, for egg wash)
1/4 tsp ground black pepper
1/4 tsp dried thyme (optional)
Flour for rolling
Optional: sesame seeds or grated Parmesan for topping
Directions:
Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
In a dry skillet, cook the lardons or diced bacon over medium heat until browned and crispy. Drain on paper towels and let cool.
Lightly flour your work surface and roll out the puff pastry into a rectangle.
Evenly sprinkle the shredded cheese and cooked bacon over the pastry. Add a pinch of pepper and thyme if desired.
Starting from the long edge, roll the pastry tightly into a log.
Slice the roll into 1-inch pieces and place them flat-side down on the prepared baking sheet.
Brush the tops with egg wash and sprinkle with sesame seeds or grated Parmesan if using.
Bake for 15–18 minutes or until golden brown and puffed.
Serve warm as a snack, appetizer, or brunch treat.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Kcal: 140 kcal per roll | Servings: 12–14 rolls