Deli Roll has become a very popular staple at the Shabbat lunch table. It's incredibly delicious and easy to make. Preparing deli roll uses the same method as rolling up jelly rolls, but this hardy dish is filled with meat and savory sauces instead of sweet jam. I use my recipe for gluten free danish dough instead of puff pastry to make deli roll. If you are a vegetarian, you can replace the meat with vegetarian cold cuts like Smart Deli brand bologna or turkey instead. If you want to make this recipe dairy free, replace the butter in my danish dough recipe with margarine and the milk with a thick dairy free milk like soy milk or non dairy creamer. If you've never made danish dough before, I recommend you watch a video on YouTube for how to fold danish dough. If you don't want to use the entire danish dough at one time, cut off what you want to use and freeze the rest of your folded dough for up to 6 months.
Orly's Gluten Free Deli Roll
Serves 8-10 people
1 sheet Blends by Orly Danish Pastry (about 16 oz), defrosted and rolled out
1/4cup deli mustard
1/4 cup bbq sauce
4 ounces (1/4-pound) sliced pastrami
4 ounces (1/4-pound) sliced turkey
4 ounces (1/4 pound) sliced corned beef
1 egg, beaten
2 tablespoons sesame seeds (optional)
Heat: Preheat oven to 350 degrees F. Lightly grease a baking pan with non-stick cooking spray or lined with parchment paper.
Assemble: Unfold your gluten free danish dough and roll it into a sheet about 2 inches thick. Place the dough sheet onto prepared pan. Spread mustard and bbq sauce (or just one) over pastry sheet. Place meats over pastry sheet in layers, first pastrami, then turkey and corned beef. Roll dough up to look like a jelly roll and place seam side down on the pan. Brush around the entire surface of the dough with beaten egg. Sprinkle with sesame seeds.
Bake: for 45 minutes to 1 hour, until the outer pastry slightly browned and some of the sauces from the center have leaked out and are crispy. Let cool for 10 minutes and slice into 8-10 pieces.