Press "Enter" to skip to content

Bacon and Cheese Turnovers

vstayton 0

This deceptively simple Bacon and Cheese Turnover recipe creates an effortless, fresh-from-the-oven, quick breakfast option or anytime snack. We tried two options today creating this satisfying breakfast choice with both croissants and puff pastry. You will only need a few basic ingredients to create this mouth-watering treat!

PUFF PASTRY VS. CROISSANTS, WHAT IS THE DIFFERENCE? Puff pastry creates a very flaky pocket, while the croissants create a more consistent baked dough pocket. I think puff pastry would be my preference for desserts like apple turnovers but we liked the consistency of the croissants for the bacon and cheese turnovers.

close up before sealing it shut with the puff pastry, lying flat with the cream cheese and chives spread on bacon and cheese placed as well.


Puff pastry Box with 2 sheets defrosted. Unrolled and both cut into four squares each for a total of 8 squares.

Croissants One tube of croissants contains 8 croissants but we will combine two together to make 4 turnovers.

Bacon Package of bacon. I used about 10 slices of cooked bacon for this recipe.

Cheese My favorite cheese if Colby Jack so that’s what I am using in this recipe but feel free to use Cheddar, or your favorite kind. You can use pre-shredded cheese but grating it fresh creates a creamier melted cheese. Pre-shredded cheese has been processed to keep it from sticking together in the packages.

Cream cheese This needs to be a room temperature. I had 4 oz of leftover full fat cream cheese from a previous recipe but feel free to use fat free if you prefer.

Chives I just diced up a few springs of chives to add a little extra to this recipe.






This is a simple recipe that only requires a handful of ingredients. We enjoyed the taste test and we found our winner. What will yours be?

Before we start making the turnovers, lets get prepared. I will be using two baking sheets lined with silicone mats, so I will get those ready now. You can also use parchment paper, and if you only have one pan that’s fine just bake them in batches.

Preheat the oven to 400 degrees F.

Start frying up the bacon in a frying pan until it gets to your desired status. I like mine almost burn while my husband and kids like them less done. I put mine on a paper towel to soak up the extra grease and cool off.

Frying bacon in a pan.

While the bacon is frying, dice up the chives and mix them into your room temperature cream cheese.

Glass bowl mixing the cream cheese and chives

Roll out the defrosted puff pastry and cut each sheet into 4 equal square.

Now spread on the cream cheese mixture making sure you stay away from the edges (about 1/2 inch inside) so they can be folded and sealed shut.

Spreading the cream cheese and chives on the puff pastry

Add your bacon next remember these squares will be folded into triangles so keep them inside the triangle.

Puff pastry square with cream cheese and chives spread on it and a couple pieces of bacon and shredded cheese in one corner before closing it up.

Top the bacon with shredded cheese and egg wash the edges of half of the square.

Spreading the egg wash along the edge of pastry to help seal it shut.

Fold in half and crimp the edges shut with the tines of a fork.

Crimping the edges of the pastry with a fork after closing it into a triangle.

Open and roll out the croissants. There are 8 croissants in a roll but we will combine two together creating four rectangles.

An image of two croissant triangles from the roll still connected with ther perforation making between the two.
using my fingers to combine them together and try to get rid of the perforation line creating a square instead of two triangles.

Follow the steps above but this time knowing these will be folded into smaller rectangles.

Folding the croissant shut into a rectangle form instead of a triangle when sealed closed.

Arrange them on the prepared baking sheets and place in the oven at 400 degrees F for 15-20 minutes until golden brown.

Both the puff pastry and croissant turn overs completed and side by side on a white plate. The triangle shaped puff pastry turn over on the right and the croissant rectangular shaped turnover on the left.
For some more recipe ideas, check these out:

Please share your creations with me if you try this recipe on Facebook and Instagram.


Left overs can be stored in an airtight container in the refrigerator for 2-3 days and then eaten cold or reheated. To reheat them simply pop them in the microwave for about one minute.

Bacon and Cheese Turnovers

These simple turnovers only require a few basic ingredients and make a great breakfast option. These satisfying, fresh-from-the-oven, breakfast pockets are simple to make and a satisfying alternative. Try them made with croissants and/or puff pastry.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 12 pockets
Calories 285 kcal


  • 1 sheet pan
  • 1 Frying pan
  • 1 silicone mat
  • 3 small bowl (mix cream cheese & chives, shred fresh cheese, for egg wash)
  • cheese grater if grading fresh cheese.


  • 1 sheet Puff pastry
  • 1 can croissants
  • 12 strips bacon
  • 6 oz shredded cheese (I used Colby jack/my favorite)
  • 4 oz cream cheese softened
  • chives diced
  • 1 egg beaten


  • Preheat the oven to 400° F
  • Line a baking sheet with a silicone mat or parchment paper
  • In your frying pan cook your bacon to your desired doneness & set it aside to cool
  • In a small bowl mix the cream cheese and chives together.
  • Grate your favorite cheese or you can use pre-shredded.
  • Beat one egg in a small bowl for the egg wash.
  • unroll your sheets of puff pastry and cut into 4 even squares. (These will be folded into triangle shaped pockets)
  • Put a little of the cream cheese & chives onto each square of puff pastry (saving enough for the four croissants you'll make next)
  • Top the mixture with your bacon & shredded cheese
  • brush the edges with the egg wash and fold over and seal them at the edges. I crimped mine using the tines on a fork.
  • Next roll out your croissants. There are 4 triangles in a roll but I combined two together making four rectangles. Fill them in the same manner as above.
  • brush the edges with egg wash, fold half over and crimp with your fork.
  • Bake for 12-15 minutes until golden brown.
  • Let them cool for a couple minutes, serve, and enjoy


Puff pastry and croissants must stay chilled until you are ready to use them. 
You can pre chop your bacon if you prefer. Remember the bacon will cook a little bit more inside the pocket. 
I made this recipe using both to find out which version my family enjoyed the most. In our case they all said they liked how the croissants turned out better. They are the rectangle pockets. 
Which version do you enjoy the most? I think Puff pastry is still a winner for apple turnovers.
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 


Serving: 1pocketCalories: 285kcalCarbohydrates: 10gProtein: 8gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 49mgSodium: 321mgPotassium: 84mgFiber: 0.3gSugar: 1gVitamin A: 251IUCalcium: 86mgIron: 1mg
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *