Deli roll is one of those things that should be really easy to execute but somewhere along the way, things so south. Essentially, we're talking about rolling up some cold cuts in some dough and baking it. How hard can it be, right? Right. So then why is it raw in the middle? Or soggy on the bottom? Or falling apart when I slice it??? AHHH!
I've never mastered a full sized Deli Roll. I kind of gave up on trying and then after being introduced to these minis, I never looked back. I remember the Friday I dropped in to say "Hey" to my friend Chanie Tilis (like 10 years ago!) and she was cooking up a storm, as per usual. If you know Chanie, you know what I'm talking about. If you think you know cooking up a storm, you haven't met Chanie. Anyway, I saw these on her table and my mind was blown. Thanks, Chanie!
These minis pack in all the flavor of a full sized Deli Roll in a cute little individual bundle. Which means, no slicing. Which means no falling apart. Score! And there's less dough in the equation which means no raw dough in the center. Woot woot! And since there's more exposure to heat all around, the bottoms aren't soggy. BAM! And look how cute they are!
Here's a visual breakdown. First, lay out your puff pastry squares and spread some mustard, diagonally from one corner to the opposite corner. I like Dijon. Roll up your cold cuts and place on top of the mustard. Then roll up tightly, gently pulling the corner and tucking underneath so it doesn't unroll while baking. Brush with duck sauce and sprinkle sesame seeds if you wish. Bake on a parchment lined pan until golden brown. While disposable pans are great, the real ones are best here because they conduct heat better and help cook the dough from underneath as well. Feel free to add sauteed onions or use your favorite deli meats. Like I always say, make it your own.
- 1 package Puff Pastry squares
- ⅓ c Mustard (I like Dijon)
- ¾ lb Turkey
- ¾ lb Pastrami
- ⅓ c duck sauce
- Sesame seeds
- Preheat your oven to 350°F.
- Lay out your puff pastry squares and spread some mustard, diagonally from one corner to the opposite corner.
- Roll up your cold cuts and place on top of the mustard. Then roll up tightly, gently pulling the corner and tucking underneath so it doesn't unroll while baking.
- Brush with duck sauce and sprinkle sesame seeds if you wish.
- Bake on a parchment lined baking sheet until golden brown, about 30 minutes.