SALAMI CHEESE RECIPES

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SALAMI ROLL-UPS RECIPE | REE DRUMMOND | FOOD NETWORK



Salami Roll-Ups Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 40 roll-ups

Number Of Ingredients 4

One 8-ounce package cream cheese, softened
2 tablespoons finely chopped fresh chives 
1 small jar pimentos, patted dry
20 thin slices salami 

Steps:

  • Mix together the cream cheese and chives in a bowl. Cut the pimentos into small pieces.
  • Spread a thin layer of the cream cheese mixture onto a salami slice; fold in half, then half again to form a wedge shape. Thread 2 pieces of pimento onto toothpicks and use to secure the roll-up. Repeat for the remaining salami slices.
  • Slice the roll-ups in half and serve on a platter.

SOPPRESSATA AND CHEESE IN PUFF PASTRY RECIPE | INA GARTEN ...



Soppressata and Cheese in Puff Pastry Recipe | Ina Garten ... image

Provided by Ina Garten

Categories     appetizer

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield serves 6 for first course, 8 for cocktails

Number Of Ingredients 5

1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
2 tablespoons Dijon mustard
12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan. 
  • Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash. 
  • Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes. 
  • When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

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