Place the sheet of puff pastry on a chopping board, without peeling off the blue lining underneath it.
Add the bacon pieces onto the pastry, keeping a gap of a finger-distance from the top and the bottom of the pastry.
Next, add the cheese onto the bacon and mix together for an even combination of both ingredients on the pastry. Again, keep the gap at the top and bottom of the pastry intact.
Now, roll over the pastry, one fold at a time, till you get a tight wrap. Don't worry if the ingredients (bacon and cheese) start to fall out.
Cut the wrap into 4 pieces, and then take each piece to cut it two more times. You should get little pieces of bacon and cheese rolls. Don't worry if the ingredients spill out again - we will fill it into the pastry later.
Preheat the oven to 200 degrees.
Spray a long and thin baking tray with oil.
Take each piece of the roll and place it onto the tray, with it facing downwards (as shown in the picture).
Once you've put all the pieces onto the tray, add the ingredients that spilled out in the process into the rolls with less of the bacon and/or cheese.
Cook in the oven for about 25-30 minutes till ready.
Serve with cauliflower bake on the side (optional). The recipe for this is available in my previous recipe (Roast Pork Belly & Cauliflower Bake).