Mini Salami Puff Sandwiches
Adapted from Real Simple
- 2 8-ounce sheets of frozen puff pastry (thawed)
- 1/4 cup grated Parmesan
- 6-ounce jar of roasted red peppers cut into small pieces
- Dijon mustard
- 6 ounces thinly sliced salami
- 1 cup butter/Boston Bibb lettuce cut into small pieces
Heat oven to 375° F.
Using a 2-inch round cookie cutter (I used the top of a cocktail shaker because I didn't have a 2 inch round cookie cutter), cut circles from puff pastry
and place on a baking sheet lined with parchment paper.
Sprinkle with Parmesan and bake until golden brown, about 16-18 minutes.
and top the bottom halves with salami (the salami i found wasn't 2 inches in diameter so I had to fold it in half and then fold it again to fit the "bun" - this worked well because the salami appeared layered),
and the top halves of the puffs. Secure with a toothpick in the middle and serve.