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.
- Cook Time
- Prep Time
- 8 ServingsServings
- 16 puff pastry squares
- 8-10 slices assorted cold cuts thinly sliced
- 1/3 cup Gold's deli mustard
- 1/3 cup Gold's barbecue sauce or ketchup
- 1 tablespoon Gold's 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 cuts 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