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Mini Salami Puff Sandwiches

Mikkel Vang
Serves 6 Hands-On Time: 15m Total Time: 35m

Ingredients

  • 2 8-ounce sheets of frozen puff pastry (thawed)
  • 1/2 cup grated Parmesan
  • 1 12-ounce jar roasted red peppers cut into small pieces
  • Dijon mustard
  • 6 ounces thinly sliced salami
  • 1 cup lettuce

Directions

  1.  Heat oven to 375° F.
  2. Using a 2-inch round cookie cutter, cut circles from pastry sheets and place on a baking sheet. Sprinkle with Parmesan and bake until golden brown, about 18 minutes.
  3. Using your fingers, split each puff in half. Spread the bottom halves with mustard and top with thinly sliced salami, lettuce, peppers, and the top halves of the puffs.
January 2008
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Quick Tip

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

Nutritional Information

  • Per Serving
  • Calories 434Calories From Fat 64%
  • Fat  31g
  • Sat Fat  8g
  • Cholesterol  49mg
  • Sodium  703mg
  • Carbohydrate  28g
  • Fiber  1g
  • Sugar  3g
  • Protein  10g
What does this mean? See Nutrition 101.

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