Cook’s notes
What type of bread is best for this recipe? For ease of rolling and keeping the fillings in place, loaf bread is ideal. It can be sourdough, whole wheat or just plain white loaf bread from the grocery (the latter was used here). Stale bread is especially good for making these roll-ups. They are drier than newly-baked bread and that means there’s very little chance that they will turn soggy after getting dipped in egg.
Whichever type of bread you use, make sure to cut off the crusts. That’s the only way you can roll the slices snugly. But what about the crusts? You can use them to make pudding.
Does the meat have to be pepperoni? No, it can be ham, salami, bologna… any thinly sliced, pliable and highly seasoned meat will be good for making these roll-ups.
If your meat is very salty, you might want to balance that with with a not-too-salty cheese. I’ll leave it to you to decide what meat and cheese combination to use.
Rolled bread stuffed with pepperoni and cheese
Ingredients
- ¼ cup butter
- 2 slices white loaf bread
- 6 slices pepperoni
- 2 thick strips cheese Monterey Jack was used here
- 1 egg lightly beaten
Instructions
- Set the stove to medium heat. Start heating the butter in a frying pan.
- Cut off the crusts of the bread slices. Reserve the crusts for another use (like making bread pudding).
- Flatten the bread slices with a rolling pin. You can’t skip this part; if you do, the bread won’t be pliable enough to fill and roll.
- Lay three slices of pepperoni, in slightly overlapping fashion, on each slice of bread.
- Place a cheese strip on one side. Roll up the bread as tightly as you can without squishing the cheese inside.
- Dip the rolled bread slices in egg.
- Fry in hot butter or oil, rolling them around for even browning.
- Drain the bread rolls on paper towels.
- As soon as they can be handled, cut into slices about an inch and a half to expose the delicious filling of pepperoni and cheese.
