Jalapeño Chicken Bacon Ranch Stuffed Puff Pastries

This crispy, savory handheld appetizer comes together in under 30 minutes, ideal for game days, potlucks, or quick family snacks.

| Prep Time | Cook Time | Total Time | Servings |

|-----------|-----------|------------|----------|

| 10 mins | 15 mins | 25 mins | 8 to 10 |

Ingredients

• 2 (17.3-ounce) boxes puff pastry

• 2 cooked chicken breasts, finely chopped

• 1 (8-ounce) block cream cheese, softened to room temperature

• 1 cup shredded sharp Cheddar cheese

• 6 slices bacon, cooked crisp and crumbled

• 2 medium jalapeños, seeded and finely diced

• 1 packet dry ranch seasoning mix

• 1/2 teaspoon fine salt

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup butter, melted

• Spicy ranch dressing, for dipping

Instructions

1. Thaw your puff pastry sheets following the directions printed on the product packaging before starting assembly.

2. Preheat your oven to 400 degrees F (200 degrees C), then line a large baking sheet with parchment paper for easy cleanup.

3. In a large mixing bowl, combine the chopped chicken, softened cream cheese, shredded Cheddar, crumbled bacon, diced jalapeños, ranch seasoning, salt, and pepper. Stir until all ingredients are evenly mixed, then set the filling aside.

4. Place one sheet of puff pastry on a lightly floured work surface, and roll it smooth with a rolling pin. Cut the rolled sheet into 9 equal-sized squares.

5. Scoop 1 heaping tablespoon of filling into the center of each pastry square. Fold each square in half diagonally to form a triangle, then press the open edges firmly sealed with the tines of a fork. Repeat the process with all remaining puff pastry sheets.

6. Arrange all stuffed pastries on the prepared baking sheet, then lightly brush the top of each with melted butter.

7. Bake in the preheated oven for 10 to 12 minutes, until the pastry is puffed and the tops turn golden brown and crispy.

8. Let the pastries cool for 2 to 3 minutes, then serve warm with extra spicy ranch dressing for dipping.