Chicken Charred Pepper Roll

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.