I’m not blowing wind up your skirt when I tell you that these are one of my favorite finger foods of all time.
These tasty little rolls come straight from the creative mind of my favorite cooking buddy, Lindsey Calabretta Clark, and they are so.darn.good. Lindsey makes a ton of deli roll varieties, and I’ll share the spicy turkey version with you today. In the days to come, I will show you two more versions of Lindsey’s deli rolls. We baked up a whole bunch of ’em while we chilled at her house last week.
I swear Lindsey should open a food truck and sell only these (and maybe some craveable side salads). They’re so good, I’m convinced she’d make a bajillion dollars, but then she’d probably have mo’ problems…and no one wants that. So maybe she should just stick with making them at home in her kitchen and sharing them with me.
Start with roughly one pound of fresh dough. Lindsey gets hers from the Conshohocken Italian Bakery.
Flour your rolling surface…
and roll out your dough like so:
Notice the hat.
Sometimes you just gotta own it.
Lindsey has four daughters, aged four to ten. Her life is anything but placid, but she’s full of joy. She’s my kind of people, and I proudly call her friend.
This is what your dough should like look after it’s rolled out.
Grab some sliced havarti cheese (this is Boar’s Head brand), and do this:
Next grab some simple, thick sliced, roasted turkey breast. We used Gourmet Lite Turkey Breast by Dietz & Watson.
Lindsey’s sweet pup, Fenske, likes the deli rolls as much as me.
Now grab this.
This stuff is equal parts tangy and spicy…and oh so good.
Schmear it on in a fairly thick layer, and then start to roll.
Next rub some water on the area of the roll that will be sealed.
Fold up the dough to seal your roll, pushing with your fingertips to make sure it adheres well. You want a nicely sealed roll.
Give it a good roll on your work surface, making sure that everything is tucked nicely in place. Now lightly coat the entire outer surface of the roll with water. You want the dough to be tacky.
Next grab these. We’ll use the toasted sesame seeds to season the outside of the spicy turkey deli rolls.
Sprinkle your roll with the sesame seeds, making sure it’s evenly coated. Give it another good roll on your work surface to make sure the seeds stick well.
Grab a cutting implement. This antique mezzaluna is perfect for the job. Slice your rolls about one to one-and-a-half inches thick.
Place the cut rolls on a Silpat baking mat or parchment paper,
and pop those babies into a 425 degree oven for about 20 minutes. Let them cool for a few minutes before transferring them to a cooling rack.
Nom nom nom nom.
And yes – they’re as good as they look.
1 lb. dough
flour (for rolling surface)
sliced havarti cheese
simple roasted turkey breast (thick sliced)
hot hoagie spread
toasted sesame seeds