1 sheet Pepperidge Farm frozen puff pastry
1 (4 oz.) pkg. thin sliced hard salami
2 slices Swiss cheese (4 x 8 inches), each cut into 8 pieces
8 pitted black olives, halved
1 egg, beaten with 1 tsp. of water

Thaw pastry 20 minutes, cut into 16 squares. Top each pastry with 1 piece of salami, cheese and olive half. Pull 2 opposite corners of pastry over salami mixture, brush corners of pastry with egg to seal and fasten with toothpick.

Brush on more egg and place on baking sheet. Bake for 10 minutes at 400 degrees until puffed and golden brown. Serve warm. Makes 16 hors d'oeuvres.