Baked Soppressata

12

Dec 8, 2010

Watch out folks!  While my mom was visiting we bought the new Barefoot cookbook called “How Easy is That?”  I have been trying out some of the recipes and I am in heaven, this cookbook is better than ever.  Plus, after I finish making something I can say “how easy is that!”  Ha!

I tried this recipe for the first time as an appetizer for Thanksgiving and it was a big hit with our guests.  Chris loved it, he told me I needed to keep this recipe in my back pocket. Well, he first said I needed to put the recipe in my purse and then he corrected himself when I looked at him confused.  Sometimes Chris says the weirdest things, it is like English is his second language or something.

I made it again for lunch last weekend and served it with a big salad, if you love salami give this recipe a try.  You could also make it with turkey or ham which would be delicious.

Ingredients 
1 (2 sheet) package frozen puff pastry, defrosted (recommend Pepperidge Farm) 
2 tablespoons dijon mustard 
1 package of sopressata salami
1/2 lb graded swiss gruyere cheese 
1 egg, beaten with 
1 tablespoon water, for egg wash

Directions 
Preheat the oven to 425 degrees F. Place a piece of parchment paper on a sheet pan.  

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of salami and then cheese, also leaving a 1-inch border. 

 

Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Place in fridge to chill for 15 minutes.

Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. 

Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

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