Soppressata & Cheese in Puff Pastry

This tasted as good as it looked.  I used provolone instead of gruyere.  The dijon mustard really made it fantastic.  The recipe (from How Easy is That?) calls for puff pastry, which for some reason is much easier for me to handle than phyllo.  I sometimes forget that they are not the same thing, so I’ve been holding off on the recipes containing puff pastry.  Finishing this one gave me the confidence to try them!

As we ate this, I imagined other combinations that would taste good prepared the same way.  I think virtually anything that you put on a pizza would be good between sheets of puff pastry.  Caramelized onions and cheese?  Tomatoes and basil?  Chicken and pesto?

The other nice thing about this recipe is that it actually has to be made in advance, so it’s great for weeknights at our house.

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Filed under dinner

2 responses to “Soppressata & Cheese in Puff Pastry

  1. Rachel

    Was this a main dish? Looks like it. I also get puff pastry and phyllo mixed up. 🙂

    • It could be cut into small squares as an appetizer. We cut it into 8ths for dinner servings, and served it with fresh sliced tomatoes. It was great left over the next day, even cold.

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