Deli rolls are a Shabbos favorite in New York. They are flakey, delicious, and oh so simple to make!
When I was living in New York I had deli rolls many times in my teens and early 20s, the years but when I moved back to Israel I completely forgot about it.
Then, one Shabbos, I walked with a new friend to her apartment, and right on the table for shala shudis was a deli roll.
It was like rediscovering an old treasure. Flavors from the past.
Well, after that I of course had to start making it myself and it quickly became a family favorite.
However, because one of my brothers can’t stand mustard we started making two rolls, one with mustard and one without.
It turns out, deli rolls without mustard are pretty good too, and that’s even better when you dip them in mayonnaise.
Don’t judge – Europeans dip things in mayo, and friends introduced me to it, and it’s actually surprisingly good!
Deli Roll
Deli rolls are a Shabbos favorite in New York. They are flakey, delicious, and oh so simple to make!
Ingredients
- 1 sheet frozen pastry dough, defrosted
- ⅓ cup spicy brown mustard aka deli mustard
- 4 ounces sliced turkey
- 4 ounces sliced pastrami or salami
- 1 egg, beaten well
- 2 tablespoons sesame seeds
Instructions
- Preheat oven to 350°F.
- Unfold puff pastry on to lightly grease a 12 x 15-inch cookie sheet with non-stick baking pan, and spread mustard over pastry.
- Layer the puff pastry with pastrami or salami, and then layer over that with turkey.
- Tightly roll the dough with the meat starting from the longer side of the dough.
- Cut slits into the top of the dough, brush with egg, and sprinkle with sesame.
- Bake for 30 - 40 minutes or until the roll has turned a golden brown.
- Let stand 5 minutes before slicing and serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 627mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 8g