1 (1 lb.) package frozen puff pastry SHEETS
1/2 cup honey mustard
1 cup cooked real bacon pieces or bits, NOT imitation
2 cups grated Swiss cheese
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2 Tablespoons sesame seeds, optional
additional honey mustard needed for serving
Thaw puff pastry in refrigerator overnight.
Remove puff pastry from refrigerator and let stand at room temperature 3-5 minutes, until slightly pliable. On a lightly floured surface, unfold and roll 1 sheet puff pastry to 12x16 inch rectangle with one on the longer sides facing you. Evenly spread 1/4 cup honey mustard over dough surface. Distribute half of the cooked bacon pieces over mustard. Sprinkle half of the Swiss cheese over the bacon pieces. Roll down from the top and up from the bottom to meet in the center. Both rolled halves (spirals) should now be touching. Wrap securely in foil. Repeat with other sheet of pastry, mustard, bacon and Swiss. Store in refrigerator up to 4 days or in freezer up to 2 months.
Preheat oven to 425 degrees. Slice each pastry roll into 24 pieces. Place 1-inch apart on parchment or non-stick foil lined baking sheet. Sprinkle with sesame seeds. Bake 15-20 minutes or until pastry is golden. Serve with additional honey mustard.