Recipe: Puff Pastry Po' Boy Sandwiches

PUFF PASTRY PO' BOYS

"There are many ways to make these iconic New Orleans sandwiches, but doing it with puff pastry in place of bread makes for an exceptional new twist."

1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed for 30 minutes
1 1/2 cups shredded Mozzarella cheese
1 1/2 cups shredded Cheddar cheese
6 ounces thinly sliced ham
6 ounces thinly sliced roast beef
4 ounces pepperoni
1/2 cup jarred marinara sauce
2 large eggs
2 tablespoons water

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

On a lightly floured surface roll out puff pastry sheets to two (14-inch) squares. Cut each square into 4 squares.

Lay 4 of the pastry squares on a flat surface and layer with the cheeses, meats, and a generous spoonful of the marinara sauce. Place another square of puff pastry on top of the filling. Using hands, lightly press the pastry around the filling. Using a fork, press the ends of the pastry together.

Whisk the eggs and water together in a small bowl. Place the pockets on prepared baking sheet. Using a pastry brush, lightly brush each pocket with egg mixture.

Bake until golden brown, about 12-15 minutes. Serve warm.

Makes 8 servings
Source: Puff Pastry Perfection by Camilla V. Saulsbury