Savoury Salami & Provolone Toaster Strudels

I had a moment the other day… a moment with cheese. Provolone cheese to be precise…

Why did I not know until just a few days ago how freaking good this cheese is? It’s like mozzarella except kind of betterrr… yaasss

Don’t get me wrong, I’m a big mozza fan – but hot damn. Provolone… that’s some next level shit.

And paired with Salami, a bit of mustard and a buttery pastry…… game over.

These might be the easiest yet most delicious thing you’ve ever made. All you need are 4 staple ingredients and your golden.

Seriously, once you have secured all the ingredients you could be eating these in under 30 minutes (baking time included). No jokes. All serious.

Shout out to store bough puff pastry because that sh*t is amazing yo.

So yeah, what are you waiting for? This cheesy, meaty deliciousness could be your reality… make it happen.

Happy Baking!

KP xoxo

Homemade Savoury Salami & Provolone Toaster Strudels

Makes: 6 Strudels

Things you need…

Strudels
1 pckg puff pastry dough
6 tsp dijon mustard (or your favourite flavour)
18 slices of salami
2 cups grated provolone cheese
sprinkle of flaked sea salt
sprinkle of everything bagel spice (optional)

Egg Wash
1 egg
1 tsp heavy cream

How to make…
Preheat your oven to 375 degrees and line a baking sheet with parchment paper.

In a small bowl, whisk together egg, and cream; Set aside until ready to use.

Lightly flour a cool work surface, and slice each of your puff pastry sheets in half length wise. Slice each half into 3 equal parts – so you have a total of 12 small puff pastry rectangles.

Brush the edges of each puff pastry rectangle lightly with prepared egg wash.

Spread 1 tsp of mustard onto 6 of the puff pastry rectangles just to the edges of where you brushed the egg wash. Place 3 slices of salami on top of the mustard, and load about 3 tbsp of grated provolone on top – or more.

**Note: Depending on how your store-bought puff pastry is packaged, it may already come rolled out or in two separate squares for you to roll, so just do you best to roll it into a rectangular shape that is about 1/4 inch thickness. 

Next, take the remaining 6 puff pastry cuts and fit them over top of the salami and provolone loaded pastries. Gently press the edges together with your fingers, and then seal them further using a fork to ensure they are closed tight.

Once all of your strudels are assembled, place them on your prepared baking sheet and set in the freezer for 15 minutes or so just so the dough can rest a bit before they hit the oven. This step isn’t 100% necessary, but it just ensures a nice flakey puff pastry, and your strudels will hold their shape a bit better too.

Once your strudels are chilled, remove them from the freezer and brush the tops with the egg wash. Sprinkle with flaked sea salt and everything bagel spice.

Place in the center rack of your oven to bake for 20-25 minutes or until puffed and golden brown in colour.

Serve warm and enjoy! I love to serve them with honey mustard dip!