SALAMI & PEPPER JACK PUFF PASTRY
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
- Light your Pit Barrel® according to the instructions.
- Place one puff pastry sheet on a non-stick cooking stone.
- Add 1 cup shredded pepper jack cheese in an even layer.
- Overlap 12 slices of salami in an even layer on top of the cheese.
- Sprinkle remaining 1 cup shredded cheese on top of the salami.
- Cover with second puff pastry sheet, seal the edges and poke holes in the top with a fork.
- Place on grill and cook 30 mins until golden brown.
- Slice diagonally into bite-size pieces.
- Serve with jalapeño jelly.
