1 package (2 sheets) frozen puff pastry
1/5 pound thinly sliced salami (recommend black forest salami)
4 ounces of grated monterey jack cheese (Colby / Jack blend also works well)
Grey poupon mustard
1 egg, beaten
Salt, to taste
Aluminum foil
Preheat the oven to 375.
Spread a sheet of aluminum foil on a cookie sheet to make cleanup easier.
Spread one thawed sheet of the puff pastry flat on the foil.
Use a spatula to spread a thin layer of mustard over the pastry.
Lay a layer of the salami to cover the pastry, keeping it about ¼ inch from the edges.
You will probably want to overlap the edges of the salami a little bit.
Cover the salami with the grated cheese.
Place the top layer of puff pastry on the top so the edges align with the bottom layer.
Use a fork to go around the outer edges, crimping and pressing the two layers of pastry together.
Pierce the top piece of puff pastry in a few locations with the fork to allow the steam to escape.
Mix a little salt in with the beaten egg and brush a light layer over the top of the pastry.
This will give the appetizer a nice golden brown sheen when it bakes.
Loosely cover the top of the pastry with foil to keep it from browning excessively.
Bake the pastry at 375 for approximately 35-45 minutes, removing the foil after the first 20 minutes to allow it to brown.
The pastry should be golden brown and fully “puffed” when it is done.
Use a large knife or a pizza cutter to slice it into small squares and serve while still warm.