Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

A different and delicious accompaniment to cholent, this is an updated version of deli roll that everyone will welcome warmly.

YIELDS 20–24 PIECES

• 1 2.2-lb (1-kg) pkg puff pastry dough, divided in half
• 3 Tbsp olive oil
• 2 medium onions, diced
• 2 scallions, chopped
• 3 cloves garlic, minced
• 1 8-oz (225-g) container white button mushrooms, sliced
• 7 chicken cutlets (approx. 1¼ lbs/570 g), cut into thin strips
• salt and pepper, to taste
• paprika, onion powder, and garlic powder, to taste
• egg, for glazing
• Everything spice, to taste

Red Pepper Dip

• 3 red peppers, halved and seeded
• 1 yellow pepper, halved and seeded
• olive oil, for drizzling
• 5 cloves garlic
• salt and pepper, to taste

To make the red pepper dip: Preheat oven to broil. Place all peppers, cut side down, on a parchment-lined baking sheet. Drizzle generously with olive oil. Broil for 15 minutes, or until peppers are mostly blackened or charred. Add the garlic and continue broiling for about 4 minutes. Remove baking sheet from oven and let cool slightly.

Peel the peppers. Place peppers and garlic in a medium-sized bowl together with any accumulated liquid from the parchment pepper. Using an immersion blender, blend together until desired consistency is reached. (I like it slightly piece-y and less mushy.) Season with salt and pepper to taste.

To make the chicken roll: In a large frying pan, heat the olive oil. Add the onions, and sauté over low heat for 10 minutes, stirring frequently. Add the scallions and garlic, and continue sautéing for 5 minutes. Add the mushrooms and sauté over medium heat, until everything is fragrant and mushrooms are beginning to wilt. Add chicken strips and sauté until no longer pink, approximately 10 minutes, stirring frequently. Add the salt, pepper, and spices and stir together 3 minutes more, until everything is evenly coated. (This can be done a day in advance.)

Preheat oven to 375°F (190°C).

On a lightly floured piece of parchment paper, roll out one piece of pastry dough into a large rectangle. Smear the center area (the width of a slice) with a layer of roasted red pepper dip. Carefully pour half the chicken mixture onto this and smooth out. Fold over the two sides of dough and the ends to close. Carefully turn over and transfer to a baking sheet lined with parchment paper. Repeat with the second piece of dough. Score the top of each loaf, marking off slices. Brush the tops with egg and sprinkle with Everything spice.

Bake for approximately 25 minutes or until golden brown.

Note: The red pepper dip can be made in advance and frozen. The prepared loaves can be frozen as well.

Variation: To make a braided loaf, cut slightly diagonal strips in the dough, on either side of the filling, and fold over, overlapping, to form a braid. Brush with egg as above.

(Originally featured in Family Table, Issue 840)