Dill Deli Rolls Food

DILLY ROLLS

Steps:

• In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into 24 balls; place in a 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes.

CREAM CHEESE WRAPPED DILL PICKLES

Steps:

• Using paper towels, gently pat the pickles and the meat slices dry.
• Combine the cream cheese, sour cream & horseradish (if using), together in a small bowl.
• On a cutting board, or clean surface, lay out 1 slice of deli meat (if the meat is sliced thin enough to have holes, use two slices, one on top of the other) and gently spread with cheese mixture.
• Lay one pickle along the edge of the meat and roll up tightly.
• Repeat with remaining meat, cheese & pickles, then cover and refrigerate overnight.
• Before serving, slice pickles into 1/2-3/4 inch rounds with a sharp knife.

MAKE-AHEAD SANDWICH ROLLS

Steps:

• For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours.
• For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste.
• When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard.

DILL DELI ROLLS

Steps:

• Combine the cream cheese, dill, and green olives in a bowl and mix well with a fork.
• Spread a thin layer of the cream cheese mixture on each deli meat slice, arrange a pickle down the center of each, and roll them up.
• Refrigerate for 30 minutes to firm; then cut each roll into 3 slices and serve. May be made up to 1 day in advance.

MINI MEX ROLLS

Steps:

• Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside.
• Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside.
• Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal.
• Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving.

SOUL ROLLS

Steps:

• For the rolls: Unwrap the spring rolls and place on a cutting board. Cover your spring roll wrappers with a slightly damp towel to keep them from drying out.
• In a large bowl, combine the ground turkey with the seasoned salt, black pepper, garlic and onions.
• Heat a large skillet over medium-high heat and add 2 tablespoons sunflower oil. Add the turkey mixture and saute until browned and cooked through, breaking up the meat with a spoon as it cooks. Remove from the heat and let cool before assembling the rolls.
• Spread out one spring roll wrapper. In the center of the wrapper, with an inch or two of space around each side, layer some shredded cabbage, a few tablespoons turkey mixture and 2 tablespoons shredded cheese. Fold the wrapper sides in and wrap tightly. Repeat with the remaining mixture and wrappers.
• Fill a deep, heavy skillet or fry pan just under halfway with sunflower oil. Heat the oil over medium heat to 350 degrees F.
• Carefully drop in 2 to 4 rolls, depending on the size of the skillet. Let the rolls cook for 3 to 4 minutes, turning occasionally. Drain the rolls on a paper towel-lined plate.
• For the dipping sauces: In a small bowl, mix half the BBQ sauce with 3 tablespoons peach syrup. In another small bowl, mix the remaining BBQ sauce with 3 tablespoons pineapple syrup.
• Serve the rolls with the dipping sauces.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

BAYPORT BBQ SANDWICH ROLLS

Steps:

• Combine 4 cups water, the salt and yeast into the bowl of a stand mixer fitted with a dough hook. Set the mixer to low speed and add the flour gradually until fully incorporated. Increase the speed to medium until a ball of dough forms, 1 to 2 minutes.
• Place the dough into an oiled tub, cover and proof for about 12 hours.
• Grease the pans with oil and then dust with cornmeal.
• Dump the dough onto a floured surface and cut into five 1-pound portions. Shape and place the loaves into the prepared pans, and then dust the tops of the loaves with more cornmeal. Cover the pans with a towel and proof for 2 hours.
• Preheat the oven to 425 degrees F.
• Remove the towels and bake the loaves for 15 minutes. Remove the bread from the pans and cool on a wire rack. Cut each loaf into thirds and then halve each portion for the buns.

DILL PICKLE HAM PINWHEELS (HAM ROLLUPS)

Steps:

• Pat dill pickle dry with paper towel.
• Take 2-3 pieces of meat (depending on size of pickle), and place them on a cutting board overlapping half of each with the next. (If you're lucky, you can find the ham cut in a rectangular shape as opposed to square. In this case, you can use just one slice and it will encase the entire pickle.).
• Spread cream cheese over meat.
• (You can use more cream cheese if you like.) Wrap pickle around in blanket fashion.
• Chill for an hour or two, then slice pickle in~1/2 inch pieces and lay flat on tray.
• (If using dried beef, you can also put meat in blender and pulverize. Spread cream cheese on dried pickle then roll in pulverized beef. Again, allow to refrigerate 1-2 hours and slice as above.).