Everyone has a classic deli roll recipe, right? Here’s mine, along with some tips for the best deli roll ever!

I never used to post the types of recipes that “everyone” already has, unless I had a special version that I wanted to share, like my mother’s chicken soup in a pan. But, the truth is, every time I make something that I consider basic, like rice or deli roll, I get inundated with requests for the recipe. And once I post them, I often find that these simple, traditional recipes are by far the most popular.

You can easily make deli roll in advance and freeze it raw or baked. I like to freeze it baked, so there’s one less thing on my head. I defrost and then bring the deli roll to room temp. Then I warm it in the oven uncovered to crisp it up a little.

Deli roll filling is very versatile; it’s totally up to you. I often use leftover deli from Shabbos, but you can buy your family’s favorite deli fresh.

The sauce is also up to you (see why I never posted this recipe!?). For classic deli roll, I use a mixture of mayonnaise and sriracha for a little kick but you can really do anything — mustard, hot sauce, duck sauce, mayo, barbecue sauce, garlic mayo etc.

I used to bake deli roll at 400°F, but I found that the top would burn while the inside was still raw. Now, I bake it at 350°F. It takes significantly longer, but I know that the inside will be cooked. Cutting deeper scores, almost making it hasslebacked, also helps the inside cook better.

Deli Roll

Everyone has a deli roll recipe, right? Here's mine, along with some tips for the best deli roll ever!

Print Recipe

Ingredients

1 sheet puff pastry
2 packages deli (any kind)
3 Tbsp mayonnaise*
1 tsp sriracha sauce (optional)
1 egg, beaten
Everything bagel spice (optional)

Instructions

Preheat oven to 350°F.
Roll out the puff pastry on a large piece of parchment paper.
In a small bowl, mix together mayo and sriracha sauce (or whatever you are using as a sauce). Spread in a thin layer over the dough.
Arrange the deli on top of the sauce.
Roll up by folding one side to the middle and then the other side on top of the first side (like you would fold a paper to put into an envelope).
Flip over the deli roll make some slits in it.
Brush with beaten egg and sprinkle with everything bagel spice (if desired).
Transfer parchment paper to a baking sheet and bake for 45 minutes.