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Deli Roll Made Right

December 2nd, 2010 · 2 Comments · Uncategorized

Deli Roll Made Right

The finished product looks professional

For some reason people in the New York area are obsessed with deli roll.   The general definition is deli sliced meat rolled up in dough and baked.  Most people ooh and aw and never bother to think about what they are eating! The dough most often used is frozen pareve puff pastry dough that has an overly greasy margarine taste and texture. I have company for Hanukah and I know my conseuegro (daughter’s father in law) would just love this.  I decided to make a more beautiful and appetizing version with homemade dough.  Happy eating.  It really smells delicious and looks like something from the old deli Shmulke Bernstein’s on the lower east side.

Deli Roll Dough

2 cups warm water

1 small 2 oz cake fresh yeast

2 teaspoons sugar

2 teaspoons salt

¼ cup oil

1 egg

5 ½ cups flour

Deli meat

1 pound sliced turkey breast

1 pound sliced pastrami

1- 16 oz-package hot dogs

Deli mustard

1 egg

Dissolve yeast in water and add sugar to feed yeast. Wait 10 minutes.  Add salt, egg and oil and mix with a spoon. Add four and mix to make soft pliable dough not too sticky.  Dust with a little extra flour if necessary.  Knead for about 8 minutes.  Return to bowl and Let dough rise for at least 1-½ hours.

To assemble: preheat oven to 350

spread the mustard

spread out the meat, hotdogs at end

after you roll it up the hot dog is well placed in the center

Divide dough in half and roll out into two 18 inches by 8 inch rectangles.  Spread deli mustard on and line with Turkey one layer, then pastrami one layer.  Place three hotdogs at close edge and start to roll up like a jellyroll.  Divide in half and place on parchment lined baking sheet.  Brush with egg and let bake at 350 for about 40 minutes or until golden brown.

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