PUTTING DELI MEAT TO WORK
The supermarket deli aisle isn’t just for stocking up on sandwich fixings. Here we show you how deli meats like roast beef and corned beef can put typically labor-intensive dishes like enchiladas and hand pies within reach on a busy weeknight, or how Italian deli meats can help you pull off a quick and easy appetizer or enrich pasta with their rich, savory flavor.
QUICK BEEF ENCHILADAS
Combine 1 pound chopped deli roast beef, 1 cup shredded Monterey Jack cheese, ½ cup canned red enchilada sauce, ½ cup jarred tomato salsa, ¼ cup canned chopped jalapeños, and ½ cup minced fresh cilantro in bowl. Warm 10 (6-inch) corn tortillas in microwave for 1 minute. Roll ⅓ cup beef mixture inside each tortilla; place seam side down in greased 13 by 9-inch baking dish. Top with 1 cup more sauce and 1 cup more cheese; cover with aluminum foil. Bake in 400-degree oven for 10 minutes, then remove foil and bake for 10 minutes longer. Serves 4 to 6.
STUFFED PICKLED SWEET PEPPERS 
Remove stem and core from 20 jarred sweet cherry peppers or pappadew peppers (14- to 16-ounce jar), then rinse and pat dry. Roll ½-inch cubes fontina cheese (3 ounces total) inside ½ piece of thinly sliced prosciutto (10 slices total), then stuff inside peppers. Trim bottoms of peppers to stand upright on platter. Drizzle with extra-virgin olive oil, season with salt and pepper, and sprinkle with chopped fresh basil. Serves 8 to 10.
HAM AND SWISS BISCUIT ROLL-UPS
Open 1 (16-ounce) canister refrigerator biscuits (8 biscuits); press biscuits flat into 6-inch rounds. Spread ½ teaspoon spicy brown mustard (4 teaspoons total) over 8 slices deli Swiss cheese. Pat 16 slices deli ham dry with paper towels. Stack 2 slices ham on top of each slice Swiss; roll up tightly. Place ham-cheese rolls on biscuits, roll up tightly, and pinch seam closed. Lay roll-ups, seam side down, on parchment paper–lined baking sheet; brush with 1 large beaten egg and sprinkle with 1 teaspoon sesame seeds. Bake in 325-degree oven until golden, about 30 minutes. Serves 8.
SPAGHETTI WITH CAPICOLA AND ARUGULA
Whisk 1 cup grated Pecorino Romano cheese, ½ cup extra-virgin olive oil, and 2 minced garlic cloves together in bowl until smooth, then stir in 6 ounces sliced deli capicola, cut into ¼-inch-wide strips, and ½ cup chopped oil-packed sun-dried tomatoes. Toss with 1 pound freshly cooked spaghetti and 4 ounces baby arugula. Add pasta cooking water as needed and season with salt and pepper to taste. Serve with extra Pecorino. Serves 4 to 6.
CORNED BEEF HAND PIES
Cook 2 cups frozen shredded potatoes, 1 minced onion, 2 tablespoons unsalted butter, and 2 minced garlic cloves in 12-inch nonstick skillet over medium-high heat until potatoes are browned, 10 to 15 minutes. Off heat, stir in 12 ounces chopped deli corned beef and 1 cup shredded Monterey Jack cheese. Lay 2 rounds prepared pie dough on counter; cut each in half. Mound filling onto half of each piece, fold dough over, and crimp edges with fork. Brush with 1 large beaten egg. Bake on parchment paper–lined baking sheet in 425-degree oven until browned, 20 to 25 minutes. Serves 4.