Deli Roll Recipes Recipe Box

DELI ROLL POCKETS

Steps:

• 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

ITALIAN DELI ROLLERS

Steps:

• 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.

DELI VEGETABLE ROLL-UPS

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.

PUFF PASTRY EVERYTHING DELI ROLL

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.

DILL DELI ROLLS

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.

ITALIAN ROAST BEEF SLIDERS

Steps:

• Preheat the oven to 350 degrees F. Butter or lightly grease the bottom of a 13-by-9-inch baking dish.
• Without separating into individual rolls, slice the top half of the bread off the bottom. (Make sure the bottom portion is thicker than the top.) Place the bottom portion of the rolls in the prepared baking dish.
• Layer half of the cheese on top of the bottom rolls. Next layer all of the roast beef on top, and then add the pepperoncini on top. (We've made these with 1/2 cup all the way up to 1 cup of pepperoncini. I prefer more, but my boys like less; add to your personal preference!) Finally, layer the last half of the cheese and then place the top section of rolls on top of everything.
• In a small bowl, combine the completely melted and slightly cooled butter, Dijon mustard, poppy seeds, Italian seasoning, dried minced garlic, dried minced onion, and Worcestershire sauce. Season to taste as desired ( I add 1/4 teaspoon salt), and whisk to combine. Using a pastry brush, liberally brush the butter mixture over the tops and sides of the rolls until well coated. Some of the butter mixture will pool at the bottom of the pan, which is fine -- this will help season the bottom section of rolls.
• Bake, covered with foil, for 20 minutes. Remove foil and bake for another 3-5 minutes or until cheese is gooey/melty and the tops of rolls are slightly crispy (watch carefully). Remove, cut apart with a sharp serrated knife, and serve while hot!