Salami & Pepper Jack Puff Pastry
Any smoked pastry on the Pit Barrel® will leave you and your guests wanting more. The flavor combo of salami and cheese is the perfect version of elevated outdoor cooking.
2 pre-made puff pastry sheets
2 cup shredded pepper jack cheese
12 thin slices of Italian dry salami
Jalapeño jelly, Shirley Ann’s is recommended
Light your Pit Barrel® according to the instructions.
Place one puff pastry sheet on a non-stick cooking stone.
Add 1 C shredded pepper jack cheese in an even layer.
Overlap 12 slices of salami in an even layer on top of the cheese. Sprinkle remaining 1 C shredded cheese on top of the salami.
Sprinkle remaining 1 C shredded cheese on top of the salami.
Cover with second puff pastry sheet, seal the edges and poke holes in the top with a fork.
Place the puff pastry on the grill grate inside the Pit Barrel® and cook for 30 mins with the lid slightly cracked, until golden brown.
Remove from the Pit Barrel® and slice diagonally with a pizza cutter into bite-size pieces.
Serve with jalapeño jelly.