Ingredients:
| 2 packages Pepperidge Farm puff pastry shells or 1 package Pepperidge Farm puff pastry sheets, thawed in the refrigerator | 4 ounces spicy sopressata hard sausage, sliced into 1/8-inch thick rounds | |
| 1 jar spicy mustard |
Directions:
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1
Preheat the oven to 425˚ and line a baking sheet with parchment paper or a Silpat liner.
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2
Place the puff pastry shells on the prepared baking sheet and bake for 8 minutes.
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3
Remove the shells from the oven and gently pry
the shells in half with a fork. Brush the insides of each half lightly
with spicy mustard using a silicone pastry brush and place 1 or 2
sopressata rounds inside.
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4
Re-close the pastry shell and return to the oven to cook for another 5 minutes.
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5
Cool for a few minutes before serving.
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