Salami & Pepper Jack Puff Pastry


Cook time: 30 Mins* *Cook times may vary


INGREDIENTS (to taste)

  • 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 according to 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 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!