I made these as a quick throw-together finger food for a get-together with friends. At the grocery store, I had grabbed puff pastry and salami, figuring I could pull something together with those and the eight varieties of cheese sitting in my fridge from a recent trip to Wisconsin.
So late Friday afternoon, with an hour until our friends were expected, I dug into the deli drawer of cheese, and found some gruyere. This reminded me of a fantastic Ina Garten recipe, Soppressata and Cheese in Puff Pastry from Barefoot Contessa How Easy is That?
Her version combines soppressata and gruyere between layers of puff pastry, with some kick from a little Dijon mustard. Since I was going for cocktail food, I made mine in pinwheel form, and these little two-biters did not disappoint. Flaky pastry and crispy salami with just enough gooey cheese to hold it all together- delicious! And the combinations are endless; ham and sharp cheddar, turkey and swiss, pepperoni and smoked mozzarella.
Salami and Cheese Puff Pastry Swirls
What's in them:
1 sheet of puff pastry, thawed
2-3 Tbsp. of Dijon mustard
6 thin slices of salami
3/4 c. shredded gruyere
How to make them:
Roll out the puff pastry on a lightly floured surface, to about 1/8-in thick. Spread the mustard over the pastry, evenly covering all but a 3/4-in border at the top. Lay salami on the pastry, then sprinkle cheese evenly over top.
Preheat oven to 425. Mix egg with a little water to make an egg wash. Brush the border at the top of the pastry with the egg wash, then roll up the pastry carefully. Cut the roll into half-inch slices, and lay them on a baking sheet (lining it with parchment paper makes clean up much easier!). Brush each pastry swirl with egg wash, and bake until bubbly and brown, about 12-15 minutes. Serve hot, and watch them disappear!