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Thanksgiving Deli Roll

Amy Kritzer
Thanksgiving meets (or meats) the deli roll!
5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main
Cuisine Jewish
Servings 12 servings


  • For cranberry sauce:
  • 1 12- oz bag fresh cranberries picked through
  • ¾ cup light brown sugar
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 2 tablespoons smooth Dijon mustard
  • For deli roll:
  • 1 piece puff pastry you can use homemade or 1/2 of a 17.3 oz package
  • 1 ½ cups shredded roasted turkey you can also use deli turkey
  • 2 teaspoons fresh rosemary minced
  • 1 egg whisked
  • ¼ cup salted pumpkin seeds


  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
  • First, make the cranberry sauce. You can also mix mustard into leftover cranberry sauce if you have it! Combine cranberries, brown sugar, orange zest, and orange juice in a medium saucepan. Bring to a simmer over medium heat, then lower to medium low heat and cook uncovered until cranberries burst and sauce thickens, about 10-12 minutes. Stir in mustard and cool.
  • Now, it’s deli roll time. Spread puff pastry on a clean surface and flatten a bit with a rolling pin. Spread half the cranberry sauce on the puff pastry, and then top evenly with a thin layer of shredded turkey. Sprinkle with rosemary.
  • Roll like a jelly roll from the long side, so the end result is longer. Secure the seam under the roll. Brush with egg wash and top with pumpkin seeds. Bake for 45 minutes - 1 hour or until golden brown and cooked through. Let cool 5 minutes, cut and serve!
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