Charcuterie in Puff Pastry

Charcuterie in Puff Pastry



  • 1 package of frozen puff pastry (2 sheets), defrosted
  • 4-6 ounces tomato sauce, homemade is preferable but store-bought works fine too
  • 1 package Coleman pepperoni
  • 8 ounces mozzarella cheese, grated
  • 1 egg beaten with 1 tablespoon milk for egg wash


  1. Preheat oven to 450 degrees
  2. Line a baking sheet with parchment paper
  3. Lay one sheet of puff pastry on lightly floured surface and gently roll into a 12” square using a rolling pin; repeat this process with the second sheet of puff pastry
  4. Place first sheet on parchment lined baking sheet
  5. Coat puff pastry with tomato sauce, leaving a 1-inch border on all sides
  6. Top the tomato sauce with a layer of shredded cheese, then top cheese with pepperoni, slightly overlapping each slice until the square is filled
  7. Brush the border with egg wash and then place second layer of puff pastry directly on top of bottom layer, lining them up to match on all four sides
  8. Make 4-5 slices in top layer with a sharp knife so steam can escape while baking
  9. Baked at 450 for 20-25 mins, until top layer is golden brown
  10. Serve immediately by cutting into squares with a sharp, serrated knife



Follow directions above but use mustard in place of tomato sauce and salami in place of pepperoni for a completely different flavor profile.

© Coleman Natural