Soppresseta is an Italian salami and, in this recipe, it gets layered with gruyere cheese and then baked in a puff pastry. The result is a slightly spicy, incredibly cheesy bite.
- 1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
- 2 tablespoons Dijon mustard
- 12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
- 6 ounces Gruyere cheese, grated
- 1 egg beaten with 1 tablespoon water, for egg wash