Puffy Salami-topped Pastries
| 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 186mg
Sodium: 79mg
Potassium: 207mg
Carbohydrates: 4g
Fiber: 1.3g
Sugar: 1.4g
Protein: 7.2g