Deli Roll Recipes

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APPETIZER ROLL-UPS



Appetizer Roll-Ups image

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

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 6 dozen.

Number Of Ingredients 13

ROAST BEEF ROLL-UPS:
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
HAM AND TURKEY ROLL-UPS:
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

Steps:

  • 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.

Nutrition Facts : Calories 41 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 93mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. 1 beef roll-up

PUFF PASTRY EVERYTHING DELI ROLL



Puff Pastry Everything Deli Roll image

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.

Provided by Abba Gimel

Categories     European

Time 50m

Yield 1 roll, 6-8 serving(s)

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)

Steps:

  • 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.

DELI VEGETABLE ROLL-UPS



Deli Vegetable Roll-Ups image

"I would make these loaded tortilla sandwiches for my husband and son to take for lunch," says Nancy Devilbiss of Leo, Indiana. "My son thought I could peddle them on a street corner-and be sold out in an hour!"

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup garden vegetable cream cheese spread
4 flour tortillas (10 inches)
1 medium tomato, seeded and diced
2 sweet banana peppers, seeded and julienned
1 cup sliced ripe olives
4 slices Colby cheese
4 slices part-skim mozzarella cheese
8 thick dill pickle slices
1/4 cup ranch salad dressing
4 lettuce leaves
4 thinly sliced deli turkey
4 thin slices salami
Additional ranch salad dressing, optional

Steps:

  • Spread about 2 tablespoons of cream cheese spread over each tortilla. Layer with tomato, peppers, olives, cheeses and pickle slices. Drizzle with salad dressing. Top with lettuce, turkey and salami. , Roll up tightly; wrap in plastic. Refrigerate until ready to serve. Serve with additional dressing if desired.

Nutrition Facts : Calories 693 calories, Fat 44g fat (20g saturated fat), Cholesterol 88mg cholesterol, Sodium 1777mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 27g protein.

SANDWICH ROLLS



Sandwich Rolls image

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.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h

Yield 6

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

Steps:

  • 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.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 65.6 g, Fat 1.5 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 0.2 g, Sodium 444.2 mg, Sugar 0.3 g

CRUSTY ITALIAN SANDWICH ROLLS



Crusty Italian Sandwich Rolls image

Sandwich rolls with a crusty exterior and a soft interior that doesn't crumble. These sub rolls will hold up well to hot or cold fillings without falling apart. Use them into a hoagie bun, hero sandwich, a grinder, or a delicious meatball sub.

Provided by Marisa Franca @ All Our Way

Categories     bread

Number Of Ingredients 12

2 1/2 cups 320 grams unbleached all-purpose flour
1/2 teaspoon instant yeast
3/4 to 1 cup warm water (about 100-105 F)
2 1/2 cups 320 grams unbleached all-purpose flour
2 teaspoon kosher salt or sea salt
1 Tablespoon sugar
1 teaspoon instant yeast
1 Tablespoon olive oil
3/4 to 1 cup warm water (100-105 F)
Semolina flour or cornmeal for dusting
1 egg beaten with 1 Tablespoon water for egg wash
1 cup hot water for steam pan

Steps:

  • To make the starter or biga, combine the flour and yeast in a medium bowl, slowly add the 3/4 cup water. Mix until a rough dough forms. If needed, add up to 1 cup of water. Transfer the dough to a lightly-floured surface and knead for a few minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let stand at room temperature for about 3 hours.
  • Transfer to the refrigerator and let it chill overnight. In the morning, remove the biga from the refrigerator and let it stand at room temperature at least 1 hour before proceeding.
  • Mix the flour, salt, sugar and yeast thoroughly in a large mixing bowl.
  • Cut the biga into small pieces (10-12) and add them in, then, finally the 3/4 cup of the water with the 1 Tablespoon olive oil. Stir together until a dough starts to form. Knead on low with your stand mixer dough hook. Continue to knead the dough for about 5 to 7 minutes -- until a soft dough forms. If needed, add in some of the remaining water a little at a time. The dough should be smooth and elastic -- just barely sticky.
  • Place the dough in a lightly oiled bowl, turning once to coat, and cover. Let rise until doubled, about 2 hours.
  • Remove the dough to a lightly-floured surface. Cut it in 2 being careful not to deflate too much. Cut each piece into 3 equal parts. Shape each piece into a torpedo.
  • Place the shaped dough on a parchment covered making sheet that was sprinkled with cornmeal or semolina. Spray the shaped rolls lightly with oil, then tent lightly with plastic wrap to rise until they are puffy and almost doubled, about 1 hour.
  • Lightly brush each roll with egg wash then score the rolls with a sharp knife or lamé either on the diagonal or down the middle.
  • Place a metal baking pan on the lower rack of the oven for use as a steam pan and preheat the oven to 450 F/220 C. When the oven is preheated pour hot water into the metal baking pan and transfer the roll pan to the oven. Bake about 17-20 minutes, until the tops are a golden brown and the internal temperature measures 190 F.
  • Transfer to a wire rack to cool.
  • Alternate version: Italian Dinner Rolls
  • When you are ready to shape the dough measure out 2 oz. pieces and shape them into balls. We got 17 of them. Then follow the directions above until you are ready to bake. Brush an egg wash--1 egg white mixed with 1/2 cup cool tap water -- on the rolls. Score the top by snipping with scissors then proceed as the rolls above. Bake for 20 minutes or until nicely brown.

Nutrition Facts : ServingSize 1 bun, Calories 243 kcal, Carbohydrate 504 g, Protein 75 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 186 mg, Sodium 4829 mg, Sugar 14 g, UnsaturatedFat 18 g

DILL DELI ROLLS



Dill Deli Rolls image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 6

8 ounces cream cheese, softened
2 tablespoons chopped fresh dill
2 tablespoons sliced pimento-stuffed green olives
4 slices zero-carb deli ham (about 1-ounce each)
4 slices zero-carb deli turkey breast (about 1-ounce each)
8 kosher dill pickle spears

Steps:

  • Combine the cream cheese, dill, and green olives in a bowl and mix well with a fork.
  • Spread a thin layer of the cream cheese mixture on each deli meat slice, arrange a pickle down the center of each, and roll them up.
  • Refrigerate for 30 minutes to firm; then cut each roll into 3 slices and serve. May be made up to 1 day in advance.

Nutrition Facts : Calories 276 calorie, Fat 22 grams, SaturatedFat 13 grams, Carbohydrate 3.8 grams, Fiber 0.8 grams

CRUSTY HARD ROLLS



Crusty Hard Rolls image

Make and share this Crusty Hard Rolls recipe from Food.com.

Provided by chef 998002

Categories     Breads

Time 45m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 7

1/2 cup water
1 cup unbleached all-purpose flour
1/8 teaspoon instant yeast
3 1/2 cups unbleached all-purpose flour
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast

Steps:

  • The Starter:
  • Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
  • Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
  • Turn the dough out onto a lightly greased or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight.
  • Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
  • Yield: 12 rolls.

Nutrition Facts : Calories 171, Fat 0.5, SaturatedFat 0.1, Sodium 292.3, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.9

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