Difference between revisions of "The Hobbit Restaurant Salami Cheese Puff"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ½ lb [[Swiss cheese]], sliced | * ½ lb [[Swiss cheese]], sliced | ||
| − | == | + | == Procedures == |
# Thaw pastry by leaving it at room temperature for about 20 minutes. | # Thaw pastry by leaving it at room temperature for about 20 minutes. | ||
# Spray baking sheet with PAM. | # Spray baking sheet with PAM. | ||
Latest revision as of 15:57, 11 July 2012
Description
From the Hobbit Restaurant, in Orange, California From "Catsrecipes Y-Group"[1]
- Source: My old recipes
Ingredients
- 1 pkg. frozen puff pastry (Pepperidge Farm)
- 1 pkg. salami (4 oz)
- Dijon mustard
- ½ lb Swiss cheese, sliced
Procedures
- Thaw pastry by leaving it at room temperature for about 20 minutes.
- Spray baking sheet with PAM.
- Roll out the sheets of pastry to the size of the baking sheet.
- Cover bottom with 1 pastry sheet, overlapping the sides a little.
- Layer salami on pastry and top with cheese slices.
- Spread with mustard.
- Cover with second sheet of pastry and seal edges.
- Just before serving, pierce top layer generously with a fork.
- Bake in a 400°F oven for about 20 minutes or until golden brown.
Tips
- The pastry can be made ahead of time, covered and refrigerated to bake later.
- Don't pierce with fork until just before baking.
- Once baked, serve at once.
- A pizza cutter is ideal for cutting into appetizer servings.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
