Puff Pastries

Roll out 1 thawed puff pastry sheet into a 12-by- 16-inch rectangle. Sprinkle with 1 cup shredded cheddar cheese, 3/4 cup cooked crumbled bacon and 1 teaspoon cayenne pepper. Roll up the pastry just to the center, then repeat with the opposite side. Brush with beaten egg and press together to adhere. Cut crosswise into 1/2-inch thick slices; place cut side down on a baking sheet and brush with beaten egg. Bake in a 400° oven until golden, about 15 minutes.

Cut 1 thawed puff pastry sheet into 3 strips, then cut crosswise into 6 rectangles. Bake in a 400° oven until golden, about 15 minutes. Let cool, then split. Spread the bottoms with storebought pesto, top with prosciutto slices and cover with the pastry tops.

Cut 1 thawed puff pastry sheet into 36 squares. Bake in a 350° oven until golden, about 10 minutes. Let cool, then top each with smoked salmon, sour cream and snipped fresh chives.

Sprinkle 1 thawed puff pastry sheet with grated parmesan, then cut lengthwise into 15 strips. Wrap each of 15 asparagus spears with a pastry strip; season with salt and pepper. Bake in a 400° oven until golden, about 20 minutes.

Cook 1/2 cup chopped onion in 1 tablespoon extra-virgin olive oil until soft. Stir in one 10-ounce box frozen chopped spinach, thawed and squeezed dry, 1/2 cup feta cheese and 1/2 teaspoon pepper; puree in a food processor. Cut twelve 2 1/2-inch rounds from 1 thawed puff pastry sheet; prick each with a fork. Press into a mini-muffin pan, then fill with the spinach mixture. Bake in a 375° oven until golden, about 20 minutes.

Cut out twelve 2-inch rounds from 1 thawed puff pastry sheet and bake in a 400° oven until golden, about 12 minutes. Combine 1/2 pound ground beef, 1/4 cup chopped cilantro, 1 teaspoon finely chopped garlic and 1/4 teaspoon each salt and pepper; form into twelve 1-inch balls. Press an avocado cube into each and shape into patties; fry until cooked through, about 5 minutes. Split the pastry "buns" and assemble the sliders with the patties and desired condiments.