Just made these for a cocktail party yesterday and they were a hit! A few of my friends asked for the recipe too. Very easy to make and the presentation made the whole thing. Two notes - do not roll the puff pastry dough as they will be too thin and the 18 minute cooktime was too long. I would undercook them a little next time. Also, I didn't have a 2" cookie cutter so I used the next size down but they shrink a lot so next time I will go one size up. Gave this 4 stars instead of 5 because the fillings were a nothing special, the roasted peppers overpowered the salami a little. I'll change it up next time - maybe add more salami or change it to ham or roast beef. But it's so versatile, I will definitely be making them again...
Mini Salami Puff Sandwiches
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.
More From Real Simple
- Calories: 434
- Calories from fat: 64%
- Fat: 31g
- Saturated fat: 8g
- Cholesterol: 49mg
- Sodium: 703mg
- Carbohydrate: 28g
- Fiber: 1g
- Sugars: 3g
- Protein: 10g
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note