Turkey Cranberry Deli Roll – an Easy Thanksgiving Side Dish

This turkey cranberry deli roll makes a fabulous Thanksgiving side dish that is totally freezer-friendly! When you’re done, try this incredible Jewish chicken noodle soup recipe. This post contains affiliate links.

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A couple of weeks ago, I shared my recipes for mini deli rolls, and in addition to the ideas that I tried, I tossed out a dozen other ideas. Among those was the suggestion to try one with cranberry sauce and sliced turkey for Thanksgiving. I decided – hey, why not just go with it?

So I tested it out for Shabbat and it was such a score! You’re left with the perfect blend of Jewish cooking with Thanksgiving flavor.

To help add a bit of depth of flavor, I included sweet chili sauce as well. So those who prefer to avoid processed commercial sauces, this is not for you – but neither is any deli roll, so there’s that.

I’m a big believer that deli roll is the kind of side dish that is meant to be experimented with. It’s just a template – add what you want, play with flavor, and have fun. While I usually like to make my deli rolls in mini – it’s easier to subdivide and freeze and to handle in general – I made this one full size.

I did regret it, so I recommend going with the mini version: just split the flaky dough into four and follow the same process.

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Turkey Cranberry Deli Roll Recipe

Recipe makes 2 rolls (or eight mini rolls) and freezes nicely.

Ingredients

• 1 package (2 sheets) puff pastry
• 1 14 oz. can jellied cranberry sauce
• 1/2 cup sweet chili sauce
• 1 12 oz pkg sliced smoked turkey (deli-style)
• Sesame seeds

Process

1. On a floured surface, roll out your defrosted puff pastry sheets. Make sure all the folds are reconnected.
2. If making mini deli rolls, cut each sheet into four.
3. You can do this properly and mix your sauces first, but I didn’t. Spread half a can of cranberry sauce on each roll, spread evenly with the back of a spoon. Leave the top inch clean.
4. Drizzle 1/4 cup sweet chili on each, spread evenly with the back of a spoon.
5. Cut round turkey slices in quarters and halves to fit in corners and sides, add slices in the middle to fully cover your sauce.
6. Start from the bottom, fold over the bottom inch or so (don’t try rolling the first bit – fold it.) Then continue rolling, making sure your deli doesn’t scoot forward too much. When you get to the clean strip, use a bit of water to stick it to the roll.
7. Brush the top of the roll with a bit of extra sauce (cranberry or sweet chili) and sprinkle on sesame seeds.
8. Bake according to the flaky dough package instructions.

Slice and serve hot or room temp – but hot is yummier!