Submitted by Miriam Bromberg
Move over hassle-back salami, there’s a new salami in town! Mouthwatering, succulent salami layered with pesto and duck sauce, wrapped in delicate layers of puffed pastry, baked to perfection. Makes for a beautiful presentation when sliced.
Preheat oven to 425F.
Take the salami and cut a quarter inch indentation lengthwise and cut salami into a spiral. [*I found it easier to do one side at a time}.
Mix pesto and duck sauce until combined.
Roll out puff pastry with a rolling pin and brush with 1/2 of the pesto mixture.
Place salami on top of the puff pastry and spread remaining pesto mixture on the inside of the salami.
Roll together like a jelly roll and tuck in edges.
Brush with egg and sprinkle with sesame seeds.
Bake for 45 minutes to an hour.