i don’t know if it is this recipe but the haimishe simcha book has a recipe where you use the pastry squares – put mustard and duck sauce on the dough, put pastrami from middle to one corner, and thinly sliced chicken cutlet from opposite middle to opposit corner – role two clean corners towards middle so you have a ‘blintz’ like roll with two open corners – egg/sesame seeds, bake with duck sauce @ 350 for about 30 mins. = i like to make these in miniature, by buying mini pastry squares.
You can adapt to pastrami rugelach –
Hope this helps