Roll the pastry sheet out into a 12 x 13 inch rectangle on a lightly floured surface. It s worth seeking out all butter puff pastry which offers a much better flavor than one made with oil. Roll up puff pastry tightly and place seam side down. Arrange the salami evenly on top scatter over the spinach followed by the grated cheese. Margherita hard salami comes in convenient resealable packaging that s perfect for snacking picnicking using for entertaining and using in delicious recipes.

The chopping takes a bit of time as you want to make sure that the bell peppers and salami are very finely chopped. Lay salami evenly all over so it is slightly over lapping then sprinkle parsley and fontina on top. We like to serve these on a cheeseboard with a small pot of fig jam the figgy sweetness goes so nicely with the savory salami. Lay half of the salami slices over each sheet and sprinkle with cheese. Slice puff pastry roll in 1 4 inch thick slices and lay on the prepared baking sheet.

I sometimes use half peppered salami and half regular salami as well to cut down on the pepper. Unwrap and slice each roll into 8 pieces. Combine the mustard and olive in a small bowl. Chill in the freezer for 20 to 30 minutes or until firm. Using a serrated knife cut into 1 pieces.

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Sprinkle the cheese evenly over the salami. This delicious appetizer is always a hit. Puff pastry coarse ground mustard colby jack cheese egg hard salami and 1 more festive holiday pinwheels pork fresh parsley cream cheese blue cheese lemon juice broccoli florets and 6 more. These puff pastry pinwheels are my favorite party finger food and people love them. Brush evenly over the pastry dough.

Thaw the 2 sheets of pastry dough according to directions. Salami and cheese pinwheels are a perfect appetizer for the holidays for watching football or for any get together. Starting at the opposite end to the 3cm border carefully roll the pastry up as tightly as possible. Having a stash of these pinwheels in the freezer makes last minute entertaining a breeze. Spread the tomato paste evenly on the front three quarters of each pastry sheet.

Overlap slices of salami over the top of the mustard covering the surface of the dough. Place equal amounts of mozzarella salame slices olives parmesan and basil on each sheet leaving 1 inch border around edge. Roll out each piece of dough on a floured board into 10 x 12 inch rectangle. Overlap slices of salami over the top of the mustard covering the surface of the dough. Thaw the 2 sheets of pastry dough according to directions.

Roll out each piece of dough on a floured board into 10 x 12 inch rectangle. Sprinkle the cheese evenly over the salami. I sometimes use half peppered salami and half regular salami as well to cut down on the pepper. The chopping takes a bit of time as you want to make sure that the bell peppers and salami are very finely chopped. Roll the pastry sheet out into a 12 x 13 inch rectangle on a lightly floured surface.