Sometimes, you dream up of something that’s great for a meal for one and, at the same time, pretty enough and easy enough to prepare for a party. That’s what these pepperoni and cheese stuffed bread rolls are all about. Served warm, the cheese is soft and gooey and every bite bursts with the mixed flavors of the pepperoni and cheese.
Does it 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 bread rolls.
And the cheese? The cheese has to be a type that melts well. Otherwise, you won’t get the gooey effect. Note, too, that 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.
The following recipe serves one (I had this for breakfast after the husband and the daughters had left for the day); you can always double, triple or quadruple the amount of ingredients to feed more.
Pepperoni and Cheese Stuffed Bread Rolls
- oil for deep frying
- 2 slices white loaf bread
- 6 slices pepperoni
- 2 fat strips of cheese
- 1 egg lightly beaten
- Set the stove to medium heat. Start heating the oil 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 then fry in hot 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.