Salami and Olive Squares

Salami and Olive Squares
10 Mins
Prep time
20 Mins
Cooking time
Serves 8

What you need

  • 2 sheets puff pastry, thawed
  • 125g PHILADELPHIA Spreadable Cream Cheese
  • Extra basil leaves, to garnish
  • black pepper
  • 80g sliced salami, cut into thin strips
  • 1/4 cup drained sun-dried tomatoes, chopped
  • 1/2 red onion, cut into thin wedges
  • 1/4 cup pitted kalamata olives
  • Olive oil spray
  • 1 tablespoon chopped basil leaves

How to make it

  • CUT each pastry sheet into four squares.  Place onto a lined oven tray.
  • COMBINE the PHILLY, basil and pepper.  Spread a dollop over each pastry square, leaving a 3cm border at the edge. Fold the pastry over each edge of the pastry 1cm thick to form a border.  Cut 3-4 slits in each side of the border.
  • TOP PHILLY mixture with the salami, tomatoes, onion and olives.  Spray with olive oil spray and bake at 200ºC for 10 minutes, until pastry is golden and cooked through. Serve topped with extra basil leaves and accompany with fresh salad.