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!!!
- 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
- 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