Note: Puff pastry dough should thaw up to 40 minutes before using. See box for further instructions.
In a pan, cook bacon until desired crispiness. I chop my bacon before frying it to ensure it cooks quicker and I don’t have to get greasy chopping it later.
Leaving some bacon grease in the pan, remove and drain the bacon.
Cook the chicken breast in the remaining bacon fat until chicken is cooked through. I cooked my chicken over medium heat for 5-6 minutes.
Remove chicken from pan being sure to drain any grease.
In a large bowl, combine the softened cream cheese, chicken, and bacon.
Mix thoroughly. Add 2 tablespoons of the dry ranch mixture.
Mix to incorporate. Add one cup of shredded cheese and green onions.
Mix to ensure all ingredients are incorporated throughout.
Preheat oven to 375 degrees.
Line a baking sheet with aluminum foil or parchment paper and grease with cooking oil.
Roll your puff pastry dough to approximately 11” x 11”. My puff pastry did not require flour, but sprinkle flour for rolling if need be.
Place one sheet of rolled puff pastry on the baking sheet and evenly spread the chicken bacon ranch mixture.
Top with the second puff pastry sheet.
Brush the beaten egg over the top of the puff pastry being sure to cover the entire surface.
Bake for 20-25 minutes or until golden. Let cool before cutting. I sliced my finished bites into a 3 x 3 grid (tic-tac-toe).
I continued to cut each of the nine squares in half diagonally to form triangles.
Serve warm and enjoy!