Ingredients
1 package puff pastry, thawed in fridge overnight
All-purpose flour, for dusting counter
1 package Boursin cheese, crumbled up into pieces
1/2 lb. grated Fontina
1/2 lb. thinly sliced salami
1/4 c. chopped fresh parsley, plus more for garnish
Preparation
Step 1Preheat oven to 400° and line a rectangular baking dish with parchment paper.
Step 2Lay out one piece of puff pastry on a lightly floured countertop. Sprinkle top of pastry with flour and roll into 1/4" thickness. Divide cheese and salami in half. Add dollops of Boursin all over, leaving a 1/2" border on all sides. Lay salami evenly all over so it is slightly over-lapping, then sprinkle parsley and fontina on top.
Step 3Roll up puff pastry tightly and place seam-side down; using a serrated knife, cut into 1" pieces. Place pinwheels cut-side down into prepared baking dish, leaving about 1/4" space between each. Repeat with second piece of pastry. Top with additional fontina if desired.
Step 4Bake until golden brown, about 15 minutes. Garnish with parsley and serve immediately.
