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    Three-Cheese Pastrami Rollups


    “Delicatessen”originally derived from a German phrase meaning ‘edible delicacies.’ What a great description for these pinwheel rollups! The refrigerated French bread dough is very easy to use, but if you prefer to make your dough from scratch, you can.


    • Butter, for greasing
    • 1 can (11 oz) refrigerated French bread dough
    • 1 c each, grated mozzarella and Monterey Jack cheese
    • 8 oz thinly-sliced Nations Best® Bottom Round Pastrami
    • 1/2 c finely-chopped pimentos
    • 1 large egg, beaten
    • 2 Tbsp freshly-grated Parmesan cheese


    • Preheat the oven to 350 degrees F. Lightly butter a baking sheet.
    • Unroll the bread dough on a lightly floured work surface and cut it into two 6” x 12” pieces.
    • Leaving a ½ inch border, cover each piece of dough evenly with the cheeses, pastrami, and pimento.
    • Roll up each piece, jellyroll style. Pinch the edges of the dough together to seal and place the rolls, seam side down, on the prepared baking sheet. Bake for 15 minutes.
    • Remove from the oven and brush the rolls with the beaten egg. Sprinkle the Parmesan over top. Bake until golden brown, about 10 to 15 minutes more. Cool on the pan on a wire rack for 15 minutes. Then slice into 1” pieces.

    Makes 24 pieces