Salami & Pepper Jack Puff Pastry

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18.5" PBC Hinged Grate
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Ultimate Chef's Knife

Cook times*

Cook Time: 30 Minutes   
*Cook times may vary


  • 2 pre-made puff pastry sheets
  • 2 C shredded pepper jack cheese
  • 12 thin slices of Italian dry salami
  • Jalapeño jelly, Shirley Ann’s is recommended


  1. Light your Pit Barrel® Cooker (PBC) according to the instructions.

  2. Place one puff pastry sheet on a non-stick cooking stone.

  3. Add 1 C shredded pepper jack cheese in a even layer.

  4. Overlap 12 slices of salami in an even layer on top of the cheese.

  5. Sprinkle remaining 1 C shredded cheese on top of the salami.

  6. Cover with second puff pastry sheet, seal the edges and poke holes in the top with a fork.

  7. Place the puff pastry on the  grill grate  inside the  PBC  and cook for 30 mins with the lid slightly cracked, until golden brown.

  8. Remove from the  PBC  and slice diagonally with a pizza cutter into bite-size pieces.

  9. Serve with jalapeño jelly and enjoy!

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