Bacon AND Cheese. The perfect combo.

1 package frozen puff pastry (thawed)
1/2 cup Dijon mustard
1 cup sharp white cheddar cheese (grated, divided)
1 tablespoon sweet paprika (divided)
2 tablespoons thyme leaves (finely chopped, divided)
12 slices bacon (cut in half lengthwise)
1/4 cup all-purpose flour (for dusting)
1/2 cup Dijon mustard
1/2 cup mayonnaise

For the Bacon Wrapped Cheese Straws: Preheat the oven to 400ºF. Like two baking sheets with parchment paper and grease with nonstick cooking spray. Set aside.
Using a pastry brush, spread 1/4 cup of Dijon mustard onto one of the puff pastry sheets. Sprinkle 1/2 cup of sharp white cheddar cheese on top and using a lightly floured rolling pin, press the cheese lightly into the puff pastry. Sprinkle half of the paprika and half of the thyme evenly over the cheese and cut the sheet of pastry into 12 even strips. Repeat with remaining sheet of puff pastry so you end up with 24 strips. Top each strip with a bacon half and twist each strip 3-4 times. Remove the twists to the prepared baking sheets and transfer to the preheated oven. Bake, until the bacon is cooked through and the puff pastry is golden brown, about 15-18 minutes.
Remove from the oven, allow to cool slightly and serve with Djonaisse for dipping!
For the Dijonaisse: In a medium bowl, whisk together the Dijon mustard and mayonnaise and remove to a serving bowl.
Tip: Use your favorite cheese and spice mixture to make this recipe your own!