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.