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Soppressata and Cheese in Puff Pastry Recipe

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This recipe for Soppressata and Cheese in Puff Pastry is from Mom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm--DEFROST

2 Tbsp Dijon musard
12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 Tbsp water, for egg wash
Directions:
Directions:
Preheat to 450 degrees. Place parchment paper on a sheet pan.

Place sheet of puff pastry on a floured board and lightly roll into a 10 inch square. Spread mustard (I use more than 2 Tbsp), salami, and cheese, avoiding the edge of pastry.

Lightly roll the second piece of puff pastry into a 10 inch square. Lay pastry on top of the salami and cheese, lining up the edges. Brush the border with egg wash to seal and then brush the top. Cut 3 large slits to allow steam to escape. CHILL FOR 15 MINUTES.

Cook until pastry is puffed and brown, 20 to 25 minutes, turning once while baking. I trim around the edge once cooked so that all pieces have salami and cheese throughout. Cut in squares and serve warm
Personal Notes:
Personal Notes:
This is very very easy. I do not recall flipping it while cooking---may not be necessary.

 

 

 

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