Recipe for Deli Roll

shoegal

Fri, Feb 15 2008, 4:18 am

Hi

does anyone have a "fail proof" recipe for Deli Roll.

I know its one of the most simple and quick thing to make ,but for some reason my always comes out falling apart and a crust that just falls apart
Thanks in advance Very Happy

bigdeal

Fri, Feb 15 2008, 8:45 am

ok- buy a pepperidge farm ( I think) dough- red package two in a box
let it defrost
roll it or flatten it
option one: spread mustard sour kraut lightly
option two- spread ketchup
option three- spread the cold cuts directly on there

the trick is NOt to use too many cold cuts because then the dough wont close and it could leak

roll it

option four- egg it with sesame seeds
option five- spread duck sauce on the top

spray a drop of pam in the pan so it wont stick

place in over
cover for twent minutes, then uncover for fifteen minutes at three fifty

slice it- and dig in

( my dh likes it really spicy, so I make a mix of hot pepper rings, fresh garlic and sauted onions which I spread in before the cold cuts)
Have fun!

shoegal

Fri, Feb 15 2008, 2:37 pm

Bigdeal

thank you so much for your help.

Chocolate Moose I DID do a search nothing come up that made sence all I got was the thread for "WHAT ARE YOU MAKING FOR SHABBO"

The search option doesnt work here.

If you know for sure that there are sooooooo many then please tell me where to look for them.

And another thing people if you do not wish to share a recipe just say so nicely dont be mean or ignore the person.

It is a compliment to have someone ask you for a recipe , not someone trying to steal something from you.

Sometimes I really do feel that SOME not all the people here are not that nice here.

Ok Im sure Im gonig to get a earfull from some people about this

queen

Fri, Feb 15 2008, 3:09 pm

I spread one of these two things (not both!!) on the pepridge farm dough before placing cold cuts on:

either 'sweet and sour' duck sauce.... or a mixture of honey and mustard. (equal amounts)

once the deli roll is rolled up, I egg it, and sprinkle sesame seeds on it.

ENJOY

imokay

Fri, Feb 15 2008, 3:40 pm

this is what I do (I am kitchen challenged....)

a) don't roll the dough too thin
b) I spread mixture of mayo and mustard-
leave one edge of the dough "blank" (like an inch 1/2 ) and leave room on both sides of the dough for the mixture to spread as u roll the thing.
c) then spread the coldcuts u want- thin layer- not too much overlapping- again, leave the dough on the bottom and sides empty.
d) roll from top. try to roll it tightly.
e) pinch end and tuck in sides so that it doesn't pop open
f) pam tray, place roll on top
f) egg it or use duck sauce on top- can sprinkle sesame seeds on either one
g) I bake it uncovered until it looks lightly browned and puffed up.

chocolate moose

Fri, Feb 15 2008, 4:02 pm

shoegal wrote:

The search option doesnt work here.

Sigh ... the search works fine.

bli neder I'll do a search and bump up some threads for you.

MovinMom

Mon, Sep 29 2008, 6:43 pm

I made deli rolls today and did everything the recipe said, then when it cooled, the puffed pastry inside was raw, but the outside was nice and brown. Anyone ever run into this issue before? Any advice?
Thanks

goodheart

Wed, Oct 01 2008, 10:27 pm

well how high was ur oven? I make my deli rolls very diffrent
first of all I use the ready squares (big ones) I smear equal
amounts of honey and mustard and smear it on and just
layer the cold cuts and roll it egg it and bake it.

mumoo

Wed, Oct 01 2008, 11:03 pm

14 yo dd became vegetarian recently but we all love deli roll. I mixed canned mixed veggies with mushrooms, frozen broccoli and parve mushroom soup. Ladled it in to 2 large sheets and rolled up.

I can be more specific if anyone wants- it was really good- even to the meat eaters

Mimisinger

Wed, Oct 01 2008, 11:11 pm

The easiest, most delicious recipe.

Take pepperidge farm sheets, let defrost - don't roll or flatten.
pick meat - any kind, I usu. use 3 different varieties - turkey, chicken bologna, and something fancy. Don't put too much meat or it won't stick.

squirt on ketchup and mustard.

Refold dough, in threes, as it was when frozen. with a wet finger or fork, smoosh down seams.

Put onto pammed pan.

HERE IS THE SECRET!!!

*******Before you cook it, score 9 times = 10 slices, every inch. or so. that way, after it's cooked, you won't crush the dough and flake everywhere when trying to cut the pieces apart. Now you all know my secret Smile

Cook at 350' until puffed and golden.

flowerpower

Thu, Oct 02 2008, 12:20 am

Flakey dough
spread mustard and mayo mixed
two pieces meat like pastrami and turkey
roll
cover with duck sauce and sesame seeds
bake
it will go in a sec

Fabulous

Thu, Oct 02 2008, 10:28 am

I have an absolutely delicious recipe that does fall apart a bit but there are ways to prevent it. It is bit of a patchka so pm if you'd like the recipe.

OOTBubby

Fri, Dec 12 2008, 11:41 am

Flaky dough is puff pastry dough. In the US sold by Pepperidge Farm (maybe some heimishe brands too).

chocolate moose

Fri, Dec 12 2008, 11:42 am

Phyllo does not equal flaky. Flaky is flaky. And yes, several heimische cos. make flaky dough

OOTBubby

Fri, Dec 12 2008, 11:57 am

And, by the way, my DIL swears to several "secret ingredients" in her deli roll. One is sauteed onions, and the other (mentioned above) is topping it with duck sauce.

I like the idea mentioned above above scoring it and will certainly try it as mine never slices nicely.