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Deli Roll Pockets

deli roll pockets

Deli roll is a popular side dish for Shabbat, which contrasts well with cholent. This is a creative and delicious way to serve deli roll. Baking the deli roll individually allows the dough to get crispy.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 16 puff pastry squares
  • 8-10 slices assorted cold cuts thinly sliced
  • 1/3 cup deli mustard
  • 1/3 cup barbecue sauce or ketchup
  • 1 tablespoon prepared horseradish
  • 1 egg beaten with 2 tablespoons of water
  • Sesame seeds (optional)


Place 8 puff pastry squares on large cookie sheet.

Brush squares with Dijon mustard.

Mix sliced cold cuts with ½ cup barbeque sauce and horseradish and place about a tablespoon of the cold cut mixture on the puff pastry squares.

Drizzle some more barbeque sauce on top and cover with remaining 8 puff pastry squares; crimp edges with a fork.

Brush egg wash over squares, using a pastry brush and sprinkle sesame seeds bake in 350 degree oven for 25-30 minutes.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) -Subscribe Now