Puff Pastry - Recipe Detail

Deli Rolls

Prep Time: 45 minutes	Cool Time: 5 minutes
Cook Time: 25 minutes
Makes: 12

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1 package (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg yolk
1 tablespoon water
2 tablespoons vegetable oil
1 small onion, chopped (about 1/4 cup)
1 cup water
1/4 teaspoon salt
1 tablespoon margarine
1/3 cup soy milk or nondairy creamer
1 cup instant potato flakes or buds
6 tablespoons Dijon-style or honey mustard
1/2 pound smoked turkey, thinly sliced
1/2 pound oven roasted turkey, thinly sliced
1/2 pound pastrami, thinly sliced
Poppy seed Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Stir the egg and water with a fork in a small cup.

Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until tender. Add the water, salt and margarine and heat to a boil. Remove from the heat. Stir in the milk. Slowly stir in the potatoes. Let cool.

Unfold 1 pastry sheet on a lightly floured surface. Roll into a 16 x 12-inch rectangle. Repeat with remaining pastry sheet.

With the short side facing you, spread 3 tablespoons of the mustard on the bottom half of the pastry to within 1-inch of the edges. Spoon half of the potatoes in a row horizontally across the pastry leaving 1/2-inch of the sides. Layer the smoked turkey, roast turkey and pastrami below the potato section. Roll up like a jelly roll starting with the potatoes so that it will be the center of the roll. As you roll continue to stretch the pastry to cover the meats. Place the roll seam-side down on a baking sheet. Brush with the egg mixture. Sprinkle with poppy seed. Repeat with remaining pastry sheet, mustard, potatoes, turkey and pastrami.

Bake for 25 minutes or until golden. Cool slightly on a wire rack. Slice and serve warm.

TIP TIP: Time-Saving Tip: Omit the potato filling.

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