Whenever I make bacon like this, everyone asks me for the recipe

Ingredients

• 2 sheet Puff Pastry Sheets (each sheet approx 200 g, thawed)
• 150 g Mozzarella Cheese (shredded; can substitute cheddar or parmesan)
• 1 tablespoon Fresh Parsley (finely chopped, optional; can use oregano or cilantro)
• 8 slice Smoked Bacon Slices (thin slices, one per strip)

Instructions

1. Prepare Cheese and Herbs

   Grate the mozzarella cheese and finely chop the parsley (if using).

   Time: PT5M

2. Spread Cheese on First Pastry Sheet

   Lay one puff pastry sheet on a clean surface and evenly spread the shredded mozzarella over the entire sheet.

   Time: PT3M

3. Add Parsley (Optional)

   Sprinkle the chopped parsley over the cheese layer.

   Time: PT2M

4. Seal with Second Pastry Sheet

   Place the second puff pastry sheet on top and press firmly to seal the edges, creating a flat, even sandwich.

   Time: PT2M

5. Cut Into Strips

   Using a sharp knife, cut the sealed pastry into strips about two fingers wide (approximately 2‑3 cm).

   Time: PT3M

6. Add Bacon

   Place one slice of smoked bacon on top of each strip and press gently to adhere.

   Time: PT3M

7. Form Spirals

   Starting at one end, twist each strip into a tight spiral and secure with a barbecue skewer if needed.

   Time: PT3M

8. Arrange on Baking Tray

   Line a large baking tray with parchment paper and place the spirals spaced apart.

   Time: PT2M

9. Bake

   Bake in a pre‑heated oven at 200°C (400°F) for 20 minutes, or until golden brown and the bacon is crisp.

   Time: PT20M

   Temperature: 200°C

10. Serve

    Remove from the oven, let cool for a couple of minutes, then serve with your favorite dip.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g