Salami-Swiss Roll-ups

This bite-size take on a classic salami sandwich has a tendency to vanish quickly at any party. Get creative with your mustard selection. Try spicy brown, Dijon, or a Creamy Mustard Horseradish Sauce

1 (17.3-ounce) package frozen puff pastry sheets, thawed
20 thin slices (3-inch diameter) salami (about 4 ounces)
6 slices Swiss cheese (about 6 ounces)
Dijon or whole-grain mustard

1. Unfold pastry sheet onto a floured surface; press out folds. Layer half of salami on pastry, leaving a ½-inch border at the top. Top salami with 3 slices Swiss cheese.

2. Brush top edge lightly with water. Starting at the bottom, roll up pastry, pressing border at the top to seal. Repeat with remaining pastry, salami, and cheese.

3. Cut ½-inch-thick slices, and place on a greased, foil-lined baking sheet.

4. Bake at 400° for 12 minutes or until golden brown. Serve with Dijon or whole-grain mustard. Makes about 3½ dozen.

Hosting Help: Set out several bowls or ramekins for the dipping sauces. Guests can dip or spoon sauces onto their plates. Alternatively, give each guest a few small, shallow bowls.

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