Deli roll is a staple for a reason, and we can never get enough it, whichever way it's rolled. What's nice about this one is the way it presents so elegantly. Serves 6
1 21-oz (595-g) pkg puff pastry
4 Tbsp chili sauce, divided
8 Tbsp barbecue sauce, divided
1 cup diced honey-glazed smoked turkey breast
1 cup diced corned beef
1 cup diced pastrami
1 cup diced Mexican-style smoked turkey breast
1 cup diced smoked beef fry
1 cup diced salami
1 egg, beaten
pickled red onions, for garnish
Preheat oven to 375°F (190°C). Defrost and unroll the puff pastry. Roll it out between two pieces of parchment paper so it has a large surface area. Using a knife or pizza cutter, cut 1-inch (2½-cm) strips of dough from the bottom to about ⅔ of the way up the puff pastry. On the uncut portion of the dough, create six panels, two with 2 Tbsp each of chili sauce and four with 2 Tbsp each of barbecue sauce. Top each panel with a different meat. Starting at the top, roll downward so the cut strips end up on top of the roll. Join the edges together to make a ring, pinching the puff pastry together at the edges. Transfer the roll to a baking sheet and brush with egg wash. Bake for 40 minutes or until golden brown. Serve with pickled red onions. Note: For a more sophisticated version of this ring, replace the barbecue sauce with whole grain mustard and the chili sauce with olive tapenade.
