1 sheet puff pastry dough
6 oz smoked salmon, shredded
1 Boursin Garlic & fine herb cheese
3 tablespoons cilantro, chopped
Preheat your oven to 400 degrees.
Roll out your pastry dough to 1/4" thickness and cut a 1/2 inch wide rectangle off and set aside. Using the large piece of dough, shape it into a football rolling up the edges to create a crust. Using the leftover rectangle of dough, cut 5-6 small strips and one long stripe to create the "football laces".
Bake for 20-25 minutes or until browned and flaky.
Smear the Boursin cheese inside the puff pastry football.
Add the shredded smoked salmon and sprinkle with cilantro.
Place the puff pastry football laces on top.