ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mini Salami Puff Sandwiches

Photo: Mikkel Vang
Yield Makes 6 to 8 servings
Cut puff pastry sheets into small rounds and top with salami, lettuce, and roasted red peppers. The green and red of the lettuce and roasted pepper gives these mini sandwiches a festive holiday appearance.

Ingredients

  • 2 8-ounce sheets of frozen puff pastry (thawed)
  • 1/2 cup grated Parmesan
  • 12-ounce jar of roasted red peppers cut into small pieces
  • Dijon mustard
  • 6 ounces thinly sliced salami
  • 1 cup lettuce

Nutrition Information

  • calories 434
  • caloriesfromfat 64 %
  • fat 31 g
  • satfat 8 g
  • cholesterol 49 mg
  • sodium 703 mg
  • carbohydrate 28 g
  • fiber 1 g
  • sugars 3 g
  • protein 10 g

How to Make It

  1. Heat oven to 375° F.

    Using a 2-inch round cookie cutter, cut circles from puff pastry and place on a baking sheet. Sprinkle with Parmesan and bake until golden brown, about 18 minutes.

    Using your fingers, split each puff. Spread the bottom halves with Dijon mustard and top with salami, lettuce, the peppers, and the top halves of the puffs.