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.
If you want to get the deli roll experience with less fat and calories, check out our Healthy Deli Roll.
Deli Roll
Servings
8 Servings
Ingredients
- 1 sheet frozen pastry dough defrosted
- ⅓ cup deli mustard
- 4 ounces ¼-pound sliced pastrami
- 4 ounces ¼-pound sliced turkey
- 4 ounces ¼-pound sliced corned beef
- 1 egg beaten well
- 2 tablespoons sesame seeds
Instructions
- Preheat oven to 350°F. Lightly grease a 12 x 15-inch cookie sheet with non-stick cooking spray.
- Unfold puff pastry sheet onto prepared cookie sheet.
- Spread mustard over pastry sheet.
- Place meats over sheet in layers, first pastrami, then turkey and corned beef.
- Roll dough as for a jelly roll, place seam side down and brush with beaten egg.
- Sprinkle with sesame seeds.
- Bake, uncovered, at 350°F for 45 minutes to 1 hour, until slightly browned and flaking. Let stand 5 minutes before slicing and serving.
It is best warmed and will warm faster if covered but not too tight, some air should go through
Thank you very much!
Huge success! Our Shabbos table was deliciously enhanced with your amazing deli roll. yum,yum! Now I must start my diet :(. Thanks so much for this recipe and your guidance.
Do you serve this cold or warmed on the blech? If on blech do you cover it or warm it open? Thank you so much.
Most serve it as an appetizer, if you did it as a main, it would go with a salad or slaw.
Do you serve this as an appetizer or main course?
If a main course, what sides would you use?
it is very popular for Shabbat day meal course as an addition to cholent. It would also be delicious with mustard or honey mustard and some coleslaw, or red cabbage salad and even some roasted vegetables.
What do you serve with it? i’ve made it for myself without sides, but need ideas for sides for this recipe.
I made this X2 to feed 14 people and it was a huge success! I love deli roll and have been searching for a great recipe for a while. Thanks!
Be sure to seal out moisture and thaw in the refrigerator. Enjoy!
will these defrost well if frozen after completely baked?
Thanks.
that would work well. just be sure to seal the dough with egg wash and crimp it so it doesn’t open during baking
I don’t like puff pastry dough – can I use something like Trader Joe’s pizza dough?
Sorry for the delay, but for those still wondering here is the answer form Dvora, our Israeli expert: puff pastry is batzek alim. For deli roll you want what is usually called batzek alim merudad, because it’s in a roll. The packaging looks the same on many types of dough, so you have to check the label carefully. I have friends who wondered why their deli roll came out funny, not realizing they used sweet yeast dough or pie crust instead of puff pastry. 😝
Which type of dough is best used here in Israel?
Oh SUE I am so HAPPY HAPPY HAPPY! Thanks for letting me know.
LOVE IT!
we cut it up into small squares the size of a quarter of a cold cut each and rolled them up diagonally. we used regular mustard with a little honey. It’s delicious and has become a family favourite. 🙂
My husband loves the recipes. We`ve tried a few and love them. Thanks
yes and you can even freeze it AFTER you bake it as well.
can I freeze the deli roll before baking it for a few days?
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.
Slichah! The unflaky dough in the middle is the best part, a guilty pleasure that almost reminds me of cheese.
LOL!!!!! hysterical and so true. I love raw – doughy stuff: cookie dough, even slightly underdone challah.
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?
sure! try mayo or duck sauce or BBQ sauce or French dressing… let us know how you like!
if i dont have deli Mustard is there anything else i could substitute it with??
I’ve made this, and the duck sauce on top and deli mustard inside really add depth to this classic recipe!