More often than not, the dough that's rolled within the slices of meats doesn't really cook nicely - it stays soft, and I've had more than one occasion when it just seemed raw and sticky.
This week I'm going to try a different approach - I'll make stiff mashed potatoes - pat them into a rectangle shape, line with the sliced meat, roll, THEN cover with dough and bake...
I'll try to get pictures as I go along and let you know if it works!
My sister made up this recipe for deli roll-I haven't met anybody who doesn't love it! I've found that many people seem to undercook the pastry dough and take the deli roll out of the oven too soon. The deli roll is ready when the entire deli roll has a deep golden brown color all over. People mistakenly take the deli roll out of the oven when the dough is just cooked-this yields a soft, mushy deli roll.ReplyDelete
Mix together mayonnaise, ketchup, mustard, and some honey together in a bowl (I always go by eye). The sauce should be a rich salmon pink color. Add more ketchup if the sauce needs to be pinker. Roll out one sheet of pepperidge farm puff pastry dough. spread an even layer of the sauce on the dough (leave a little border around the edge). Place a layer of coldcuts of your choice (I use mexican turkey breast, romanian style turkey pastrami, turkey roll, and regular pastrami). Place the next coldcut layer on top. Spread a layer of sauce over it. Repeat this step again (coldcut layer, coldcut layer, sauce). Roll the dough into a jelly roll form, tucking the ends underneath. Transfer to a cookie sheet. Brush the deli roll in an egg wash and sprinkle sesame seeds on top. Bake deli roll at 350 until the entire deli roll has a golden brown hue.