Salami & Pepper Jack Puff Pastry

Salami & Pepper Jack Puff Pastry
★★★★ Rated 4 stars by 14 users

CATEGORY

Appetizer

SERVINGS

6

PREP TIME

10 minutes

COOK TIME

30 minutes

CALORIES

150

Any smoked pastry on the Pit Barrel® will leave you and your guests wanting more. The flavor combo of salami and cheese is the perfect version of elevated outdoor cooking.

Author:
Pit Barrel Cooker Co.

 

INGREDIENTS

  • 2 pre-made puff pastry sheets

  • 2 cup shredded pepper jack cheese

  • 12 thin slices of Italian dry salami

  • Jalapeño jelly, Shirley Ann’s is recommended

DIRECTIONS

  1. Light your Pit Barrel® according to the instructions.

  2. Place one puff pastry sheet on a non-stick cooking stone.

  3. Add 1 cup shredded pepper jack cheese in an even layer.

  4. Overlap 12 slices of salami in an even layer on top of the cheese.

  5. Sprinkle remaining 1 cup shredded cheese on top of the salami.

  6. Cover with second puff pastry sheet, seal the edges and poke holes in the top with a fork.

  7. Place the puff pastry on the grill grate inside the Pit Barrel® and cook for 30 mins with the lid slightly cracked, until golden brown.

  8. Remove from the Pit Barrel® and slice diagonally with a pizza cutter into bite-size pieces.

  9. Serve with jalapeño jelly.

RECIPE VIDEO

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