12 oz cream cheese, softened to room temperature
¼ C + 2 T ranch dressing
½ C shredded cheddar
2 sheets (1 17.3 oz pkg) puff pastry, thawed but still chilled
½ bell pepper, julienned
14 oz (about) Italian dry salami, thin sliced rounds
½ C shredded Parmesan (or Italian blend) cheeses
1-2 T dill
1 tsp black pepper
Preheat oven to 375˚. In small bowl, whisk egg with 2 tsp water; set aside.
On lightly floured surface, roll each sheet of puff pastry to 12" square. Cut into 9 squares (approx 4" each), and place on parchment paper lined baking sheets.
Place salami slices, evenly divided, in a diagonal (corner to corner) across each puff pastry square.
Blend cream cheese and ranch dressing until smooth; stir in shredded cheddar until evenly distributed. Divide evenly among puff pastry squares, spreading gently over salami.
Top cream cheese mixture with julienned bell pepper strips.
Pull a corner of each puff pastry square over the filing; brush top of dough with egg wash. Fold opposite corner over egg washed pastry, pressing gently to seal. Repeat with all 18 squares. Brush dough all over with egg wash.
Combine shredded Parmesan, dill and black pepper. Sprinkle over tops of danishes.
Bake danishes until golden brown and crisp (approx. 30 minutes). Remove from baking sheet promptly to avoid sticking. Best served warm.