Sopressata and Cheese Puff Pastry

Sopressata and Cheese Puff Pastry

This appetizer is just plain fun to make. You put it in the oven looking all flat and when you take it out…..POOF! A Big PUFFY pastry….I guess that’s where they got the name “Puff Pastry”…but it really is true! LOL  This appetizer was a big hit at my last two parties so I say go for it. I think your guests will love it. The Sopressata lays on a bed of dijon mustard which is a nice surprise when you bite into this. Cut these in cute little squares or triangles for a great presentation! Now, bring on the next party!!!

Sopressata and Cheese Puff Pastry

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Ingredients

  

• 1 package 2 sheets frozen puff pastry, such as Pepperidge Farm, defrosted
• 2 tablespoons Dijon mustard
• 16 thin not paper thin slices soppressata salami
• 1 cup grated 4 Italian cheese mix you can use more or less-depends how much you like
• 1 egg beaten with 1 tablespoon water for egg wash

Instructions

 

• Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
• Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square.
• Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border.
• Lay soppressata overlapping on the mustard.
• Sprinkle on the cheese.
• Brush the border with the egg wash.
• Lightly roll the second piece of puff pastry into a 10-inch square and lay on top of the first square Brush the top with the egg wash.
• Cut a few slits and chill in fridge. I usually make ahead of party and chill 1-2 hours.
• Trim all edges before baking.
• Bake 20 to 25 minutes until puffed and brown.

Adapted from Ina Garten