Deli Rolls

1. 1

   Preheat oven to 350F.

2. 2

   Defrost pastry puff sheets, using rolling pin, gently roll 1 sheet out just to smooth the creases.

3. 3

   With long side in front of you, smear 1/2 cup chummous over 2/3s of the sheet, leaving about 1/2 inch clear on the sides and right in front of you.

4. 4

   Layer 9 slices first lunchmeat on the chummous, layer second lunchmeat over that.

5. 5

   Gently but tightly, starting with the side closest to you, roll the pastry sheet up.

6. 6

   Pinch and tuck in both ends.

7. 7

   Place on parchment lined cookie sheet, cut end down.

8. 8

   Repeat with second sheet and rest of the chummous and deli meat.

9. 9

   Lightly brush egg wash over all of the deli roll, slash on the diagonal 3 times each roll.

10. 10

    Sprinkle seeds over top.

11. 11

    Bake for approximately 35 minutes, until golden brown on top.

12. 12

    These can be cut into thin slices for an appetizer (along-side spicy mustard) or cut into 3 inch pieces and served as part of a light meal.

13. 13

    These can be served hot or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.