1. Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
2. Place flour and salt in the bowl of a food processor and pulse to combine. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. Add 1 cup chilled butter; pulse 3 times, 1 second each pulse. Add half of the water and pulse once; add remaining water and pulse twice. Dough will not form a ball.
3. Remove blade from processor by lifting up with the handle. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
4. Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working towards the narrow end closest to you.
5. Roll dough into a 10-by 20-inch rectangle. Fold the 10-inch ends over the middle (like a letter) to make three layers. Position one of the (about) 6-inch ends to face you and roll up dough like a jelly roll. Place dough on a lightly floured work surface, seam-side down. Sprinkle top of dough lightly with flour and press down using your hand to form a rectangle.
6. Wrap dough in plastic wrap and transfer to refrigerator for at least 3 hours and up to 3 days before using. 

For the Gluten Free Deli Roll

1. Cover a large baking sheet (possibly two) with aluminum foil.  Spray with non-stick spray.  Set aside.
2. Preheat oven to 400°F bake or 375°F Convection.
3. Sprinkle a healthy amount of flour on a large pastry board.
4. Unwrap the Gluten Free Pastry Dough and place on the flour.  Sprinkle additional flour over the pastry square.
5. Carefully roll out the dough into a large 10×14 inch rectangle, adding additional flour on top as necessary.  Don’t worry if the dough is a little longer.
6. Mark around an inch to inch and a half along the long edge of one side – the “safety inch”.  This mark is to prevent extra filling from spilling out of the rolls.
7. Evenly spread the mustard over the dough avoiding the “safety inch”.
8. Lay the salami/bologna over the mustard, then cover with the turkey.
9. Carefully roll the dough from the long side opposite the “safety inch”.  If the dough sticks to the surface, use a very sharp knife to ease it off of the board.
10. Roll the dough into a large log, sealing/pinching to seal.
11. Using a very sharp knife, carefully cut 1-inch slices of the log.  Lay each slice on the prepared baking sheet(s).
12. In a large measuring cup, whisk the eggs to make an egg wash.
13. Brush the rolls with the egg wash completely covering the rolls.
14. Sprinkle with everything bagel seasoning if desired.
15. Place in the oven and bake for 30 minutes until golden brown and puffed.
16. Serve with additional mustard for dipping.
17. This deli roll is excellent hot or cold.  If reheating, make sure to reheat uncovered.