This Deli Roll can be frozen and then reheated and still taste awesome.
You will need:
Package of frozen puff pastry.
Deli meats – any kind. (Sometimes I make this when I have deli that needs to be used up before the consume-by-date.)
A beaten egg.
What to do:
Defrost frozen puff pastry. This takes a few hours. Take it out of the freezer the night before you plan to use it, and defrost in fridge. It must be room temperature and soft. You will not be able to manipulate it unless it is totally defrosted. (A lesson learned the hard way.)
Preheat oven to 350.
Roll pastry out on a flat surface with your rolling pin, keeping the shape, just stretching it out a little.
Spread the top surface lightly with mustard.
Layer the deli meat over the surface.
Gently roll the pastry up like a jelly roll, not too tight, not too loose.
Place on greased baking pan with the seam side down, brush with egg yolk, sprinkle sesame seeds on top.
Bake at 350 for 60 minutes or until the top is golden brown.
Chef’s Note: We get two sheets of puff pastry in a package. When I am making a deli roll for Shabbat and have to defrost both sheets of the pastry, I make the deli roll, and with the other sheet, I roll it out, open a can of apple pie filling, shmear it over the pastry, roll it up, sprinkle cinnamon sugar on top, bake at 350 for 60 minutes and bingo bango, apple strudel!!