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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.