Salami In Puff Pastry

• 2 - 1 pound packages of frozen puff pastry
• (2 sheets each), thawed
• Dijon mustard
• 1 1/2 pounds Genoa salami with peppercorns,
• thinly sliced
• 2 cups shredded sharp Provolone chees (about 1/2 lb)

1. Preheat oven to 425 degrees F. Work with 1 sheet of
2. puff pastry at a time, keeping the rest wrapped and cold.
3. Roll out the pastry on a lightly floured surface to a 14"
4. square. Brush the sheet with a thin layer of mustard.
5. Cover with a layer of Genoa salami, slightly overlapping
6. the slices and leaving a 1/2" border all around. Sprinkle
7. with a 1/2 cup of the Provolone chees.
8. Starting with a long side, roll up the puff pastry sheet tightly like a jelly roll. Pinch the seam closed and tuck under the ends of the roll. Cut the roll into a 1" length and lay them on their sides about 1" apart on an ungreased baking sheet. Repeat with the remaining pastry and filling. Bake the pastries until they are nicely browned, about 8 minutes.
9. Remove the rounds to a rack and let cool slightly.
10. Serve warm.

pastry, mustard, salami with, chees

Taken from www.epicurious.com/recipes/member/views/salami-in-puff-pastry-51764441 (may not work)