Cheesy Bacon Puff Pastry Snails

1 sheet puff pastry, thawed

6-8 slices of bacon, cooked and crumbled

1 cup shredded cheddar cheese (or any cheese of your choice)

1 egg, beaten (for egg wash)

1 tablespoon chopped fresh herbs (like parsley or chives) – optional

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Preheat Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Prepare Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases. Aim for a rectangle of about 10×12 inches.
Layer the Ingredients: Sprinkle the shredded cheddar cheese evenly over the puff pastry, leaving a small border around the edges. Add the crumbled bacon on top of the cheese. Sprinkle with grated Parmesan cheese, and add chopped fresh herbs if using. Season with a bit of salt and pepper.
Roll and Slice: Starting from one of the longer sides, tightly roll the puff pastry into a log. Once rolled, cut the log into 1/2 inch (1.25 cm) slices.
Arrange on Baking Sheet: Place the slices cut-side down on the prepared baking sheet, spacing them about 2 inches apart.
Brush with Egg Wash: Brush the tops of each snail with the beaten egg. This will give them a nice golden color when baked.
Bake: Bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden and the cheese is melted and bubbly.
Cool and Serve: Allow the snails to cool for a few minutes on the baking sheet before transferring them to a serving plate. Enjoy them warm!

You can customize the filling with different cheeses, herbs, or even add a bit of garlic powder for extra flavor.
These snails can be made ahead and frozen before baking. When ready to serve, bake from frozen, adding a few extra minutes to the baking time.

Bon appétit!