Cooking Directions

• Heat the oven to 400°F.
• Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14x12-inch rectangle.  Place the pastry onto a baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim.  Prick the center of the pastry thoroughly with a fork.  Refrigerate for 15 minutes.
• Cook the bacon in a 10-inch skillet over medium-high heat until crisp.  Pour off all but 1 tablespoon drippings.  Drain the bacon on paper towels. Crumble the bacon.
• Reduce the heat to medium.  Add the onion to the skillet and cook for 5 minutes or until tender, stirring occasionally.  Stir in the oregano, garlic and clams.  Cook and stir for 5 minutes.  Remove the skillet from the heat.  Spoon the onion mixture onto the pastry.  Sprinkle with the bacon, cheese and parsley.
• Bake for 20 minutes or until the pastry is golden brown and the cheese is melted.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.  Cut the pastry into 24 pieces.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 4 slices bacon
• 1 large onion, chopped (about 1 cup)
• 1 teaspoon dried oregano leaves, crushed
• 1 clove garlic, minced
• 3 cans (6.5 ounces each ) chopped clams, drained
• 1 cup finely shredded Italian cheese blend(mozzarella, Parmesan, Asiago)
• 2 tablespoons chopped fresh parsley