Salami & Pepper Jack Puff Pastry

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