Salami & Pepper Jack Puff Pastry 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 DIRECTIONS Light your Pit Barrel Cooker according to instructions. Place one puff pastry sheet on a non-stick cooking stone. Add 1 C shredded pepper jack cheese in a even layer Overlap 12 slices of salami in an even layer on top of the cheese. Sprinkle remaining 1 C shredded cheese on top of the salami. Cover with second puff pastry sheet, seal the edges and poke holes in the top with a fork. Place on the grill grate inside the PBC and cook for 30 mins with the lid slightly cracked, until golden brown. Remove from the PBC and slice diagonally with a pizza cutter into bite-size pieces. Serve with jalapeño jelly and enjoy!