Deli Roll Pockets

March 2nd, 2011 Print

Thanks to Shifra Klein of Bitayavon Magazine for sharing this recipe.

Deli roll is a popular side dish for Shabbat, which contrasts well with cholent. This is a creative and delicious way to serve deli roll. Baking the deli roll individually allows the dough to get crispy.

 

Ingredients:

16 puff pastry squares
8 slices assorted cold cuts thinly sliced
Dijon mustard
Barbecue sauce of choice
1 egg beaten with 2 tablespoons of water
Sesame seeds (optional)

Directions:

  1. Place 8 puff pastry squares on a large cookie sheet.
  2. Brush squares with Dijon mustard.
  3. Mix sliced cold cuts with 1/2 cup barbecue sauce and place about a tablespoon of the cold cuts on each puff pastry square.
  4. Drizzle some more barbecue sauce on top and cover with remaining 8 puff pastry squares; crimp edges with a fork
  5. Brush egg wash over squares, using a pastry brush and sprinkle sesame seeds.
  6. Bake in 350 degree oven for 25-30 minutes.

Prep time: 10 minutes. Cook time: 30 minutes.
Meat. Serves 8.

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See more articles on Appetizers, Poultry & Meat, Purim, Simchat Torah, Sukkot

Comments

3 Responses to “Deli Roll Pockets”
  1. kosher foody says:
    March 3, 2011 at 9:35 AM

    looks easy and delicious, will definitely try it!!

    Reply
  2. Anonymous says:
    March 3, 2011 at 4:27 PM

    this looks like a great alternative to regular deli roll.

    Reply
  3. YUM!! says:
    March 4, 2011 at 4:59 PM

    I made it today for shabbos – unfortunately between my husband and teenage kids it didnt make it………..next week i will double the recipe!!

    thanks for sharing

    Reply
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