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Deli Roll

 

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Deli Roll
 

 

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Recipe

Deli Roll

I never heard of deli rolls until I hit the kosher Shabbos scene. It was apparent that everyone I visited knew how to make them. So I figured I'd better learn if I wanted to be really kosher. I found out later that the dish has no real connection to Judaism, no mystical powers or deep significance. It just seems to have become a Shabbos standard in many homes. For a hint of sweetness, brush the deli roll with duck sauce instead of egg.

Times

  • Prep Time : 5 min min
  • Cook Time : 20 min
  • Ready Time : 25 min

Servings

8 servings

Ingredients

  • 1 frozen puff pastry sheet (from a 17.3-ounce package), defrosted
  • 1/3 cup deli mustard (Such as Gold's)
  • 4 ounces (1/4-pound) sliced pastrami
  • 4 ounces (1/4-pound) sliced turkey
  • 4 ounces (1/4 pound) sliced corned beef
  • 1 egg, beaten well
  • 2 tablespoons sesame seeds

Directions

  1. Preheat oven to 350 degrees F. Lightly grease a 12 x 15-inch cookie sheet with non-stick cooking spray.
  2. Unfold puff pastry sheet onto prepared cookie sheet.
  3. Spread mustard over pastry sheet.
  4. Place meats over sheet in layers, first pastrami, then turkey and corned beef.
  5. Roll dough as for a jelly roll, place seam side down and brush with beaten egg.
  6. Sprinkle with sesame seeds.
  7. Bake, uncovered, at 350 degrees for 45 minutes to 1 hour, until slightly browned and flaking. Let stand 5 minutes before slicing and serving.

Contributed by: Quick & Kosher, JAMIE GELLER

Video

About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

5 Responses to Deli Roll

  1. I’ve made this, and the duck sauce on top and deli mustard inside really add depth to this classic recipe!

  2. avatar says: tike211

    if i dont have deli Mustard is there anything else i could substitute it with??

    • sure! try mayo or duck sauce or BBQ sauce or French dressing… let us know how you like!

  3. avatar says: Penny

    i love Deli Roll but how do i stop having raw pastry right in the middle of the roll. i have tried cooking it on a lower temperature for longer but i doesnt work. any ideas?

    • Hey Penny! You share a common complaint which is not easy to trouble shoot, but I actually have 2 ideas for you 1. do as you said — cook it longer at a lower temp — even longer than you have before and loosely cover with foil so the outside doesn’t burn – uncover at the end to crisp the exterior. 2. make individual deli roll pockets — like a boureka — cut the puff pastry into a rectangle smear with mustard or spread/sauce of your choice layer the deli on half of the rectangle (or over the entire thing if you like it busting with deli) and fold it over on itself to form a square pocket/boureka-style and seal with the tines of a fork. proceed as instructed above baking for about 18 to 20 minutes or until puff pastry is golden, flaky and cooked through.

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