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Submitted by Jackie Horowitz
I took the traditional deli roll and sliced them “cinnamon bun” style. I also added an extra flavor layer.
1 package Pepperidge Farm puff pastry sheets
1 tablespoon olive oil
1 large onion, sliced into rings
Equal amounts of honey mustard and honey BBQ sauce
1 package each deli pastrami and deli corn beef.
1/2 cup – 1 cup crushed French’s Fried Onions
Preheat oven to 350F.
Thaw puff pastry sheets. Don’t let sit too long or it will be hard to open once softened.
Heat oil in a skillet and sauté onion rings until soft and caramelized, about 15 minutes.
Mix together the honey mustard and honey BBQ sauce and spread evenly on both puff pastry sheets.
Layer a half package of each deli on one puff pastry sheet and the other half of the deli packages on the other.
Top the deli with the caramelized onions.
Roll up the puff pastry into a log. Don’t rush! Rolling it up slowly and carefully ensures the deli stays in.
Spray a 9×13 baking dish or aluminum pan with Pam.
Cut the deli roll log into 1 inch – 1.5 inch pieces and arrange in the pan like you would cinnamon buns, with the deli facing up.
Sprinkle the crumbled French’s Fried onions on the top and bake until golden and puffed, about 20-25 minutes.
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