Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Pepperoni and cheese French toast roll-ups
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.
Course
Breakfast, Snack
Cuisine
International
Prep Time
5
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
7
minutes
minutes
Servings
2
people
Author
Connie Veneracion
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.