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Deli Roll


this is a favorite for shabbos. it's quick and easy.

Time: 35 minutes


  • defrost philo dough until workable but still somewhat stiff
  • unroll philo dough and spread light mayo evenly over a 4-inch long area of the roll
  • place 6 slices of deli in a row and roll up the dough
  • cut slots in the top to vent
  • repeat for second roll
  • bake until dough is golden brown

deli roll image

Number Of Ingredients: 3


  1. phyllo dough
  2. light mayonnaise
  3. salami


I was served this Deli Roll for a Shabbat appetizer at a friend's house, and I immediately knew the recipe was destined for my personal adaptation for a spicier appetite. Everyone, including the kids, loved the look and taste of this easy to prepare first course. **** New optional toppings. I love everything bagels so I tried it on the deli roll. Onions, sesame & poppy seeds, sea salt & garlic powder. Got to try it!!! it is great! **** New Idea ***** roll a cabanos (Polish Sausage) in the middle.

Recipe From

Provided by Abba Gimel

Time 50m

Yield 1 roll, 6-8 serving(s)


  • Preheat oven to 350 °F (180°C). Line a baking sheet with parchment paper.
  • Lay out pastry dough flat, and cut into half.
  • Spread mustard on the dough. Layer the 3 different types of cold cuts, one type on top of the other.
  • Roll the dough. Brush the roll with egg lightly beaten with chili powder. Sprinkle with one or all of the following sesame seeds, poppy seeds, fried onion, sea salt & garlic powder if desired.
  • Bake at 350 °F (180°C) for 45 minutes, or until browned.

Puff Pastry Everything Deli Roll image

Number Of Ingredients: 13


  • 1/2 kg frozen puff pastry, defrosted (half sheet)
  • 1 tablespoon Dijon mustard
  • 100 g deli chicken (smoked, BBQ, honey roasted, grilled, etc)
  • 100 g deli roast beef (smoked, roasted, grilled, etc)
  • 100 g deli turkey (smoked, BBQ, honey roasted, grilled, etc)
  • 1 pepperoni (optional) or 1 smoked sausage (optional)
  • 1 egg, beaten
  • 1 pinch chili powder (optional)
  • 2 teaspoons sesame seeds (optional)
  • 2 teaspoons poppy seeds (optional)
  • 2 teaspoons fried onions (optional)
  • 1 teaspoon sea salt (optional)
  • 1 teaspoon garlic powder (optional)


Carol Bassett of Kentwood, Michigan makes these handy roll-ups on summer days when it's too hot for stovetop cooking. "They're a fun change of pace from traditional sandwiches," she shares.

Recipe From

Provided by Taste of Home

Time 15m

Yield 3 servings.


  • Spread butter on one side of each tortilla. Layer each with cheese, ham, bologna, pepperoni, peppers, tomato and lettuce to within 2 in. of edge. Spread mayonnaise over lettuce. Roll up tightly. Serve immediately or wrap tightly and chill up to 2 hours.

Italian Deli Rollers image

Number Of Ingredients: 10


  • 2 tablespoons butter, softened
  • 3 flour tortillas (10 inches)
  • 6 slices provolone cheese
  • 6 thin slices deli ham
  • 6 thin slices bologna
  • 30 thin slices pepperoni
  • 18 mild pickled pepper rings
  • 9 thin slices tomato
  • 6 lettuce leaves
  • 2 tablespoons mayonnaise


I think many people will be surprised at just how simple these homemade rolls are. Besides the super obvious reasons why these are better than the ones from the supermarket, you can make them the exact size and shape you want.

Recipe From

Provided by Chef John

Time 3h

Yield 6


  • Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
  • Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
  • Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
  • Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
  • Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
  • With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
  • Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

Sandwich Rolls image

Number Of Ingredients: 4


  • 1 (.25 ounce) package active dry yeast
  • 1 ½ cups warm water (100 to 110 degrees F)
  • 1 ½ teaspoons fine salt
  • 19 ounces bread flour


Cream cheese and a variety of herbs and vegetables make even deli cold cuts a fancy and filling appetizer. Bite-size pieces look so pretty set on a platter in a circle. But the arrangement never stays complete for very long once this snack is served. -Marcella Funk, Salem, Oregon

Recipe From

Provided by Taste of Home

Time 20m

Yield 6 dozen.


  • In a small bowl, combine the cream cheese, cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly and wrap in plastic. , For ham and turkey rolls, in another bowl, combine the cream cheese, carrot, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. Roll up tightly; wrap in foil. Refrigerate overnight. , Slice the roll-ups into 1-1/2-in. pieces.

Appetizer Roll-Ups image

Number Of Ingredients: 13


  • 4 ounces cream cheese, softened
  • 1/4 cup minced fresh cilantro
  • 2 to 3 tablespoons minced banana peppers
  • 1 garlic clove, minced
  • 1/2 pound thinly sliced cooked roast beef
  • 12 ounces cream cheese, softened
  • 1/2 cup shredded carrot
  • 1/2 cup shredded zucchini
  • 4 teaspoons dill weed
  • 1/2 pound thinly sliced fully cooked ham
  • 1/2 pound thinly sliced cooked turkey


Oh how I miss hard rolls! Similar to Kaiser rolls, but crustier, when well buttered, these are a typical quick breakfast in the fast-paced metropolis of NYC and north-eastern NJ. A northern comparison to biscuts and gravy here in the southern USA, but these can be eaten on-the-go for a morning meal and are a lot less messy! These rolls will keep all day in a brown paper bag in your bread box.

Recipe From

Provided by 2Bleu

Time 45m

Yield 4 rolls, 4 serving(s)


  • In a large bowl (or your KitchenAid), dissolve yeast with 3/4 cup of the water and sugar. Mix in remaining water, flour, and salt. Mix until dough starts to form. If too sticky, add a bit more flour. Knead for 2-3 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a clean towel, and let rise in a warm place, free from draft, until doubled in size (about 2 hours).
  • Preheat oven to 400°F If you have a baking stone, dust lightly with cornmeal and put into preheated oven. If not, use a cookie sheet. Place a shallow baking pan filled with boiling hot water on bottom of your oven for extra crusty rolls.
  • ROLLS: Remove dough to a floured surface. Punch down dough and shape into 4 rolls. Place rolls on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 20 minutes. Slit each roll once and brush tops with egg wash and sprinkle lightly with poppy seeds. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven. Bake for about 25 minutes or until golden and baked through.
  • NOTE: To check for doneness, thump the bottom; if they sound hollow, they're done.

Hard Rolls (Using a Stand Mixer) image

Number Of Ingredients: 8


  • 1 (1/4 ounce) package active dry yeast
  • 1 1/4 cups warm water (110F.)
  • 2 teaspoons sugar
  • 3 cups unbleached all-purpose flour (or bread flour)
  • 1 teaspoon kosher salt
  • cornmeal (for dusting)
  • 1 egg yolk (beaten with 1 Tbsp water for eggwash)
  • 1 tablespoon poppy seed

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