6 Reviews of Turkey Pastrami Roll

From: Caryn Gale

On Dec 23, 2002

My family loves this recipe especially my kids and even my guests kids. This is a definate winner in our house. I have made it several times with whatever coldcuts I have on hand or a mixture and it is great everytime. I usually use Dijon mustard with honey and it takes great and it is so easy.

From: Mirj

On Sep 15, 2002

This is my new favorite thing to make! I made a double recipe of this for guests on Friday night and everyone just loved it! I didn't use exact measurements, just kept making rolls of it until I ran out of pastry. I used honey mustard instead of Dijonnaise, and used a combination of Romanian pastrami and turkey breast roasted in honey. One word comes to mind: YOWZA!!!! This makes a great appetizer, finger food at a party, or main dish. When I first cut it after it cooled down I placed the slices very prettily on a serving platter, and the end pieces and the pieces that didn't fit right was the best nosh that my BH and I have had in a long time. We scarfed the slices down right there! Great recipe, Lori, keep 'em coming!

From: ms_bold

On Sep 29, 2004

We loved this as an easy weeknight dinner served with a tossed salad. I had forgotten to thaw the puff pastry, and therefore subbed a tube of crescent roll dough. I rolled it all out into a rectangle, pressing the seams together, and it worked very well. We used shaved smoked turkey and cotto salami with our dijonaise mustard. The flavors worked well together. Hubby had several slices.

From: scancan

On Nov 28, 2007

I have been making this for years, it is utterly delicious! It really isn't necessary to roll it jellyroll style although if you choose to do that it has to be sliced and rebaked as the dough will not bake well in the center otherwise. I simply lay one piece of dough on the bottom, then layer the deli meats, cover it with mustard and then put another layer of dough on top and press the seams together. I then use an eggwhite wash on top and sprinkle with sesame seeds. Delicious!

From: MCaren

On Oct 31, 2004

I didn't use this recipe exactly (actually used the idea I got from Food TV's Paula Dean), but it was similar and terrific. I used crescent rolls like another reviewer — rolled them out & sealed the perforations, let my 4-year-olds choose their favorite fillings, rolled it up lengthwise and let the kids paint the outside with egg yolk mixed w/food coloring — to make a snake! They loved it! (we used spaghetti sauce & mozzarella in one, and salami & mozzarella in the other). My husband and I used arugula, basil & mozzarella — fabulous!

From: 2hot2handle

On Apr 17, 2009

Let me just add my accolades to this recipe. I used buffalo pastrami and also included shredded cheddar cheese before rolling it up. Yum!