This recipe comes from Melinda Strauss’ cookbook “Eat Jewish.” Read Unpacked’s interview with Melinda here.
Deli roll was one of the first recipes I learned to make on my own after being diagnosed with type 1 Diabetes at the age of 18. I was a freshman in college, and my sister Jessica taught me a few delicious and simple Shabbos recipes, like breaded chicken nuggets, roasted potatoes, broccoli kugel, and, of course, deli roll. I know people sometimes wonder about puff pastry and deli meat together, thinking, “Doesn’t puff pastry have butter in it?” In fact, there are plenty of non-dairy puff pastry brands on the market, such as Pepperidge Farm, and they puff up just as beautifully as the dairy versions.
Note: The deli roll can be stored in the refrigerator in an airtight container for 4 to 5 days and in the freezer for up to 6 months. To defrost, thaw in the refrigerator overnight. Reheat in the oven at 350°F (175°C/gas 4) for 15 to 20 minutes.
Puff Pastry Deli Roll
PrintIngredients
- 1 8 oz sheet frozen non-dairy puff pastry, thawed
- 1 tbsp yellow mustard
- 1 tsbp barbecue sauce
- 2-3 tbsp Sabrett onions in sauce or Oven-Caramelized Onions
- 1 5 oz package thinly sliced deli corned beef
- 1 5 oz package thinly sliced deli pastrami
- 1 5 oz package thinly sliced deli salami
- 1 large egg, beaten
- 1/2 tbsp Everything Bagel Seasoning
Instructions
- Preheat the oven to 375°F (190°C/gas 5) and line a baking sheet with parchment paper.
- Unfold the puff pastry onto the baking sheet. Using a rolling pin, gently roll it out to smooth out the creases.
- In a small bowl, add the mustard, barbecue sauce, and onions and whisk to combine.
- Using a rubber or offset spatula, spread an even layer of the mixture onto the puff pastry. Layer the deli meat over the sauce.
- From a long side, roll up jelly-roll fashion, placing the seam sides down.
- With the tip of a sharp knife, slice 6 to 8 diagonal lines along the top. Brush with the beaten egg and sprinkle with the everything bagel seasoning.
- Bake until golden brown and flaky, 35 to 40 minutes. Transfer the baking sheet to a heatproof surface and let the deli roll cool slightly, about 15 minutes.
- With a wide spatula, transfer the roll to a cutting board. Using a serrated knife, cut the roll into 1-inch-thick (2.5 cm) slices. Transfer to a serving platter and serve warm.
Originally Published May 8, 2026 12:08PM EDT
