Bacon and Blue Cheese Spinach Puffs
I am always trying to think of new and creative appetizer ideas, because I love to entertain guests! Crockpot appetizers are always a go to, in addition to a charcuterie board or some sort of cold dip. But sometimes it’s nice to have a filling appetizer that you don’t have to keep hot or cold. This Bacon & Blue Cheese Spinach Puff is very easy to make, and you do not have to keep it hot or cold! Now, we are not saying leave them out for hours and hours and still eat it. If you serve straight out from the oven and they get cold, do not worry! They will still taste well and then store in the refrigerator for up to 2-3 days.
If you have seen some of our other recipes, you will notice we love puff pastry. It never disappoints! I created a Bacon and Blue Cheese Spinach Puff appetizer recipe for my dad. He loves bacon and loves blue cheese. Not a big carb guy, though. The lightness of the puff pastry impressed him and the flavorful yet creaminess of the instead of these puffs. We hope you enjoy and as always, we love to hear your thoughts!
Bacon and Blue Cheese Spinach Puffs
- 2 Puff Pastry Sheets (Defrosted)
- 8 oz Cream Cheese
- 4 oz Blue Cheese (Crumbled)
- 8 Slices of Bacon (Cooked & Crispy)
- 2 Eggs
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Salt (Fresh is better but pre grated or powdered works too!)
- 3 cup Spinach (Loosely in a cup)
- Parsley (Topping)
- Preheat oven to 400 degrees. Take two cupcake/muffin pans, spray non-stick spray.
- Chop the cooked bacon into small pieces, set aside.
- Tear up your spinach, set aside.
- Place the cream cheese in a microwave safe bowl. Cook for 20 seconds. Stir. It should be soft, if it is not, microwave another 10 seconds and stir.
- Stir 1 egg, garlic powder, garlic salt and black pepper with the cream cheese, until well combined. Add the spinach, bacon, and blue cheese. Stir well.
- Take your puff pastry sheets, lightly roll them out a little. Cut 9 equal size squares on each sheet. (3 squares across and 3 squares down). Press each square into a muffin cup (do not a cupcake/muffin liner), press down and stretch the corners if needed, the corners should not be pressed inside the cup.
- To start, scoop about 1 tbsp of the filling, into each puff pastry/muffin. Divide evenly among the 18 cups. Once this has been completed, bring the four corners of each puff pastry square together in the middle. Press them together so they stay, they should overlap a little.
- Whisk an egg and brush it over each top. Place in the oven at 400 degrees for 21-23 minutes. Should be a light golden brown. Cool for a 5-10 minutes. Remove from the pans and serve. Simply enjoy!