Name: Puffy Salami-Topped Pastries
Ingredients: 1 Sheet puff pastry; 1 Egg; beaten; 1 c Diced salami; 1/2 c Sliced green onion; 3/4 ts Italian seasonings; 3 c Shredded Longhorn cheese

A Gallup Poll from October 1988 shows that the more money Americans make, the less sacrificial our giving becomes. Those making less than $10,000 per year give an average of 2.8 percent of their income each year to churches, charities, and other nonprofit organizations. Those making $10,000 to $30,000 give an average of 2.5 percent, those making $30,000 to $50,000 give 2.0 percent, those making $50,000 to $75,000 give a total of only 1.5 percent of their income to their church and all other nonprofit groups.

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian		1	Servings

INGREDIENTS

1		Sheet puff pastry
1		Egg; beaten
1	c	Diced salami
1/2	c	Sliced green onion
3/4	ts	Italian seasonings
3	c	Shredded Longhorn cheese

INSTRUCTIONS

Remove 1 sheet of puff pastry from package; cover and let stand at room
temperature 20 to 30 minutes.
On a lightly floured board, roll pastry into 12x17-inch rectangle; transfer
to an un greased 10x15-inch jelly-roll pan, pushing up sides. Brush with
egg; prick all over with tines of a fork. Bake in a 450 deg. oven for 12 to
15 minutes or until brown and puffy. Remove from oven. (Note: If made
ahead, set pan with pastry on a rack until cool; cover and store at room
temperature up to 8 hours.) Sprinkle the cheese over pastry. Then sprinkle
cheese with the herb seasoning, salami, and onion. Bake in a 450 deg. oven
for 5 minutes (8 to 10 minutes if made ahead) or until cheese melts.
Let cool 5 minutes, then loosen pastry from pan with a spatula and slide
out onto a board. With a sharp knife, cut pastry into 2-inch squares. Makes
about 3 dozen.
Posted to KitMailbox Digest  by Chef Alice <ChefAlice@aol.com> on Jan 18,
1998

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