Cheesy Bacon Puff Pastry Rollups (Printable Version)

Buttery puff pastry spirals filled with seasoned beef, bacon bits and sharp cheddar, baked until golden and flaky.

# What You Need:

→ Meat & Protein

01 - 9 oz ground beef
02 - 4 slices bacon, chopped

→ Dairy

03 - 1 cup shredded cheddar cheese
04 - 1 large egg

→ Pastry

05 - 1 sheet puff pastry (9 oz), thawed

→ Vegetables & Flavorings

06 - 1 small onion, finely chopped
07 - 1 clove garlic, minced
08 - 1 tbsp ketchup
09 - 1 tsp yellow mustard
10 - ½ tsp salt
11 - ¼ tsp black pepper

→ Egg Wash

12 - 1 tbsp water

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the chopped bacon until crisp. Remove and set aside, leaving a little bacon fat in the pan.
03 - Add the onion to the skillet and sauté for 2-3 minutes until softened. Add the garlic and cook for 30 seconds more.
04 - Add the ground beef, salt, and pepper. Cook until browned and crumbly, breaking it up with a spatula. Drain excess fat.
05 - Stir in ketchup, mustard, and the cooked bacon. Remove from heat and let cool for 5 minutes.
06 - Unroll the puff pastry sheet on a lightly floured surface. Evenly spread the beef mixture over the pastry, leaving a ½ inch border on all sides. Sprinkle shredded cheddar on top.
07 - Starting from one long side, roll up the pastry tightly into a log. Pinch the seam to seal.
08 - Slice the roll into 16 even pieces. Place each slice, cut side up, on the prepared baking sheet.
09 - Beat the egg with 1 tbsp water to make an egg wash. Brush the tops of the rollups.
10 - Bake for 18-22 minutes, or until puffed and golden brown. Let cool for a few minutes before serving.

# Expert Tips:

01 -
  • These disappear faster than you can bake them, so consider doubling the batch
  • The combination of crispy bacon, seasoned beef, and melted cheese inside buttery pastry is basically irresistible
02 -
  • If your puff pastry starts feeling too soft or sticky while working, pop the whole thing in the fridge for ten minutes to firm it back up
  • The filling must be completely cool before spreading, otherwise the butter in the pastry will melt and you'll lose those flaky layers
03 -
  • Use a serrated knife in a gentle sawing motion to cut the rollups without squishing the log
  • Position your oven rack in the upper third position for the most even browning

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