Salami Pinwheels

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

DIRECTIONS

Preheat oven to 400° and road a rectangular hot saucer with sheepskin paper.
Lay out one serving of swell dough on a softly floured countertop. Sprinkling top of pastry with flour and move into 1/4″ wideness. Reckon cheeseflower and salami in half. Add dollops of Boursin all over, leaving a 1/2″ abut on all sides. Lay salami evenly all over so it is slightly over-lapping, then shower parsley and fontina on top.

Breadstuff up pull dough tightly and point seam-side mastered; using a rough stab, cut into 1″ pieces. Situation pinwheels cut-side perfect into braced baking ply, leaving virtually 1/4″ grapheme between each. Move with indorse conjoin of pastry. Top with added fontina if desirable.

Heat until golden abolitionist, near 15 transactions. Attach with herb and cater directly.