NOTES: The soppressata salami is a very greasy meat after it is baked. I would suggest either using a Spanish ham, a smoked deli ham or even proscuitto in place of the soppressata. If I use ham or proscuitto I would probably add some fresh sage on top of the cheese. Also, mine pastry started browning more on the outside so I cut small strips of aluminum foil and laid on the edges. Another 5 minutes was all the middle needed to rise and brown nicely.