Deli Roll

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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.

Deli Roll
  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

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

Preparation

  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.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW