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My deli roll is always raw
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SuperWify




 
 
 
 

Post  Thu, Nov 05 2020, 12:25 pm
flower2 wrote:
Mine is always perfect- I cut deep slits- almost all the way through and bake and 425 for about 25-30min


My oven is fine. My cakes come out great. I’m wondering if I should try this way instead.
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devo1982




 
 
 
 

Post  Thu, Nov 05 2020, 12:56 pm
My suggestions would be as follows:

Lower temperature and a slightly longer cooking time
Check the top of the roll to see if it's cooking faster towards the end - cover with foil so it doesn't burn but allow the interior to keep cooking (like a turkey or a roast!)
Cut slits to allow steam to escape and heat to penetrate more effectively
Thinly rolled dough
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mochamix18




 
 
 
 

Post  Thu, Nov 05 2020, 1:02 pm
I stopped using puffed pastry for deli roll years ago. I use frozen mellawach instead and it come out perfect and crispy. For the sauce inside I mix a little honey mustard, onion powder, garlic powder and pinch of pepper and pinch of cinnamon.
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sunshine23




 
 
 
 

Post  Thu, Nov 05 2020, 1:05 pm
You are probably rolling it up too much. try just folding the sides of the dough over eachother and overlapping just a bit..
I find that helps it not be raw..
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Maryann




 
 
 
 

Post  Thu, Nov 05 2020, 1:21 pm
mha3484 wrote:
I had the same issue I started using the mini pastry sheets and I make individual ones. They cook much better and look fun to serve.


isnt hard to roll up? like its too small ?
maybe I can just make a big deli roll and slice it into mini ones before baking?
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gold21




 
 
 
 

Post  Thu, Nov 05 2020, 1:23 pm
I bake my deli roll for 1.5-2 hours at 400. It's not raw or burnt.

I also cut slits. I use Pepperidge Farm puff pastry.
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mha3484




 
 
 
 

Post  Thu, Nov 05 2020, 1:25 pm
Maryann wrote:
isnt hard to roll up? like its too small ?
maybe I can just make a big deli roll and slice it into mini ones before baking?


I use these instructions I dont find it so hard https://cookingwithtantrums.co.....olls/
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Maryann




 
 
 
 

Post  Thu, Nov 05 2020, 1:28 pm
mha3484 wrote:
I use these instructions I dont find it so hard https://cookingwithtantrums.co.....olls/


ohhh thanks !!! so excited!
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lkwdlady




 
 
 
 

Post  Thu, Nov 05 2020, 1:57 pm
I use puff pastry dough squares. They don’t need to be rolled out.
I use lots of mustard, turkey roll, bologna but shouldn’t really matter.
I roll up each one and coat with egg, sometimes sprinkle sesame seeds.
I never had a problem with the deli rolls being raw in the middle.
Sounds like it’s an issue with the dough sheet... try the squares one week and see what happens.
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FranticFrummie




 
 
 
 

Post  Thu, Nov 05 2020, 2:40 pm
devo1982 wrote:
My suggestions would be as follows:

Lower temperature and a slightly longer cooking time
Check the top of the roll to see if it's cooking faster towards the end - cover with foil so it doesn't burn but allow the interior to keep cooking (like a turkey or a roast!)
Cut slits to allow steam to escape and heat to penetrate more effectively
Thinly rolled dough


I used to have the exact same problem as OP, until I switched to this method. It solves all of the problems.

If you are covering with foil, make a light tent. Don't put it on too tightly, or you'll just end up getting a steamy mess. You want to deflect the heat, but still let hot air in, and moisture out.
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SuperWify




 
 
 
 

Post  Thu, Dec 10 2020, 7:53 pm
Guys wanted to thank you all!

I baked it last time on 400 for about 35 minutes. Used duck sauce on the outside only and honey and mustard inside. Cut slits.

The results were significantly better.
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Maryann




 
 
 
 

Post  Thu, Dec 10 2020, 8:05 pm
SuperWify wrote:
Guys wanted to thank you all!

I baked it last time on 400 for about 35 minutes. Used duck sauce on the outside only and honey and mustard inside. Cut slits.

The results were significantly better.


What do you mean when you say you used duck sauce only on the outside?
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SuperWify




 
 
 
 

Post  Thu, Dec 10 2020, 9:47 pm
Maryann wrote:
What do you mean when you say you used duck sauce only on the outside?


I normally smear duck sauce, mustard and honey on the dough before rolling up.

The last few times I rolled it up with just honey and mustard and coated the outside with duck sauce.
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Boca00




 
 
 
 

Post  Thu, Dec 10 2020, 11:34 pm
I've had this issue for a while. I tried slicing and it came out good but too time consuming.
Now I use only a top sheet and bottom sheet, load the middle with deli and seal the edges shut.
I score the top. When it's done, I slice it into sticks. Came out amazing.
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