Deli Rolls
- 1 (1 lb) package puff pastry sheet
- 1 cup roasted bell pepper hummus
- 18 slices bologna or 18 slices salami or 18 slices turkey, etc, plus another kind of lunchmeat
- 18 slices bologna or 18 slices salami or 18 slices turkey, etc
- 1 egg, beaten with
- 1 tablespoon water
- 1 tablespoon sesame seeds or 1 tablespoon poppy seed
- Preheat oven to 350F.
- Defrost pastry puff sheets, using rolling pin, gently roll 1 sheet out just to smooth the creases.
- With long side in front of you, smear 1/2 cup chummous over 2/3s of the sheet, leaving about 1/2 inch clear on the sides and right in front of you.
- Layer 9 slices first lunchmeat on the chummous, layer second lunchmeat over that.
- Gently but tightly, starting with the side closest to you, roll the pastry sheet up.
- Pinch and tuck in both ends.
- Place on parchment lined cookie sheet, cut end down.
- Repeat with second sheet and rest of the chummous and deli meat.
- Lightly brush egg wash over all of the deli roll, slash on the diagonal 3 times each roll.
- Sprinkle seeds over top.
- Bake for approximately 35 minutes, until golden brown on top.
- These can be cut into thin slices for an appetizer (along-side spicy mustard) or cut into 3 inch pieces and served as part of a light meal.
- These can be served hot or room temperature.
pastry sheet, bell pepper, bologna, bologna, egg, water, sesame seeds
Taken from www.food.com/recipe/deli-rolls-245694 (may not work)