Deli Roll

Cold cuts of your choice (I use salami and turkey)
Puff Pastry Dough (I use Pepperidge Farm’s puff pastry sheets)
Condiments of your choice (I use mayo and yellow mustard)
1 Egg Yolk
Sesame Seeds

Allow the pastry dough to defrost (however you still want it to be firm so you can work with the dough) then roll it out on a slightly greased cookie sheet. Layer the condiments and cold cuts in whatever order you like. Then roll the dough like a jelly roll. Cut some slits along the top and spread the egg yolk on top and sprinkle on some sesame seeds before baking it in the oven on 350′ for about 45 minutes to an hour.

~ Recipe submitted by Nina Safar

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8 thoughts on “Deli Roll”

  • I did not specify the amount of cold cuts b/c you can use as much or as little as you would like to depending on budget and taste. (I usually use one package each of two different types of meat.)

  • It was nice to see a different version of one of my family’s favorites! I spread honey mustard on the puff pastry, then use 3/4 lb. turkey pastrami (the spicier the better!) and 1/4 to 1/2 lb. thinly sliced salami. Sometimes I chill the roll thoroughly then slice it (before baking) and place the slices on the sheet pan to bake. The slices take about 25 minutes to bake. Don’t forget the egg wash!

  • I made this once (my sis in law gave me the recipe). She added fried onions! it was absolutely delicious. I had it another time without the onions and it wasn’t the same. Frying onions makes it a little more work (as opposed to just putting all the things together) but it is well worth the effort!

  • I make this often. I use Mazor dough. Since when is Pepperidge Farms pareve?

    I use Russian Dressing instead of mustard and mayo.

    I use smoked turkey and pastrami. I buy a package of each.


  • I make this often as well. I caramelize onions and cook them on the stove for a few minutes with pastrami. And I use just spicy mustard and a light sprinkling of brown sugar for the condiment, spread forst on the puff pastry dough. Another good choice is to add sauerkraut.

  • When i fry oinions for chulent i do alot and take off some before i add the meat and i use it for deli roll / liver.

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