This recipe is from the latest issue of Real Simple.
Preheat the oven to 375 F degrees.
Cut two leeks (white and light green parts only) into thin strips and grate about 1 1/2 cups of Gruyere cheese (recipe called for Swiss cheese).
Cook about 8 strips of bacon until crispy. Transfer to a paper towel lined plate.
Leave about one tablespoon of the bacon fat in the pan (drain the rest out) and cook the leeks for about three minutes.
Unroll thawed pastry sheets (one 17.5 box - I used Pepperidge Farm's) into two separate parchment-lined baking sheets. Top with cheese, leeks and bacon.
Cook for about 25 minutes.
I asked Hillsy to bring home some dessert last night - "surprise me", I said.
Beards Papa's Cream Puffs - YUM!