Salami and Olive Squares

• 2 sheets puff pastry, thawed
• 125g PHILADELPHIA Spreadable Cream Cheese
• 1 tablespoon chopped basil leaves
• black pepper
• 80g sliced salami, cut into thin strips
• 1/4 cup drained sun-dried tomatoes, chopped
• 1/2 red onion, cut into thin wedges
• 1/4 cup pitted Kalamata olives
• Olive oilspray
• Extra basil leaves, to garnish

1. Cut each pastry sheet into four squares.
2. Place onto a lined oven tray.
3. Combine the Philly*, basil and pepper.
4. Spread a dollop over each pastry square, leaving a 3cm border at the edge.
5. Fold the pastry over each edge of the pastry 1cm thick to form a border.
6. Cut 3-4 slits in each side of the border.
7. Top Philly* mixture with the salami, tomatoes, onion and olives.
8. Spray with olive oil spray and bake at 200 degrees C for 10 minutes, until pastry is golden and cooked through.
9. Serve topped with extra basil leaves and accompany with fresh salad.

pastry, philadelphia, basil, black pepper, salami, tomatoes, red onion, olives, olive oilspray, extra basil

Taken from www.kraftrecipes.com/recipes/salami-olive-squares-104198.aspx (may not work)