Today I’m showing you the last of a threesome of some of the tastiest finger foods that have ever passed my lips. Last week I shared Lindsey’s Spicy Turkey Deli Rolls and her Horseradish Roast Beef Deli Rolls. Today I’ll show you how to make her Basic Turkey and Cheese Deli Rolls. They are straightforward and delicious, and they’re a good place to start if spice and heat aren’t at the top of your gastronomic preference list.
Deli rolls are a family affair for Lindsey. She and her (four!) daughters buy their one pound balls of dough from their local and thoroughly old-school Conshocken Italian Bakery (also known for their killer tomato pies).
Yes, there is a lot of estrogen in Lindsey’s house.
Lindsey’s beautiful mama, Dolores, was the genesis of this whole deli roll genre. When Lindsey and her siblings were youngins, Dolores would bake up piles of ham & cheese and sausage & spinach rolls to nosh on at soccer tournaments and between practices. (They make an awesome game day mini meal.)
So thank you, Dolores, for not only spawning one of the coolest chicks I know, but for inventing deli rolls. Your daughter and your deli rolls make my heart and tummy happy. You rock.
Lindsey used her mom’s simple rolls as a launching pad to create a myriad of deli roll varieties, including her Spicy Turkey and Horseradish Roast Beef varieties. Lindsey also makes a killer Cheesesteak with Sriracha Ketchup & Caramelized Onion Deli Roll (say that three times fast), and a Sauteed Garlicky Kale & Sausage Deli Roll. My mouth waters…
Maybe one day soon I can twist Lindsey’s arm to show us a few more versions.
For today’s basic turkey and cheese version, roll out your dough ball, like so:
Now slap on a layer of sliced havarti. We used Boar’s Head brand.
Then add a layer of sliced sharp provolone. We used Boar’s Head Picante Provolone.
Next you’re going to schmear on two types of mustard.
Meet mustard #1:
Meet mustard #2:
Next add a layer of simple, thick sliced, roasted turkey breast. We used Gourmet Lite Turkey Breast by Dietz & Watson.
Roll it all up, rubbing some water on the area of the roll that will be sealed. (Refer to the Spicy Turkey Deli Roll post for detailed rolling pictures.)
Fold up the dough to seal your roll, pushing with your fingertips to make sure it adheres well.
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 this:
Sprinkle your roll with the granulated onion, making sure it is evenly coated.
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.
That is a cooling rack full of goodness. Make some for your mama this weekend!
1 lb. dough
flour (for rolling surface)
sliced havarti cheese
sliced sharp provolone cheese
simple roasted turkey breast (thick sliced)
course ground mustard