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Ingredients

• 2 slices White Sandwich Bread (crust removed, flattened with rolling pin)
• 0.5 cup Shredded Mozzarella Cheese (shredded)
• 6 slices Baby Pepperoni (small pepperoni slices)
• 2 tbsp Unsalted Butter (softened for sauce)
• 1 clove Garlic (minced)
• 0.25 cup Marinara Sauce (for dipping)
• 1 tbsp Vegetable Oil (for pan‑frying)

Instructions

1. Remove crust and flatten bread

   Place the bread slices on a cutting board, cut off the crusts, then use a rolling pin to roll each slice into a thin rectangular sheet.

   Time: PT2M

2. Add cheese and pepperoni

   Evenly sprinkle shredded mozzarella over the flattened bread, then place the baby pepperoni slices on top, leaving a small border around the edges.

   Time: PT3M

3. Roll and seal the egg roll

   Starting from a short side, tightly roll the bread around the filling. Pinch the seam and edges together to seal any gaps.

   Time: PT2M

4. Prepare garlic butter sauce

   In a small saucepan over low heat, melt the butter. Add the minced garlic and stir for 30 seconds until fragrant. Remove from heat.

   Time: PT3M

5. Brush roll with garlic butter

   Using a pastry brush, coat the entire surface of the rolled bread with the garlic butter mixture.

   Time: PT1M

6. Pan‑fry the roll

   Heat the frying pan over medium heat, add the vegetable oil, and place the roll seam‑side down. Press gently and cook 2‑3 minutes until golden brown, then flip and cook the other side another 2‑3 minutes.

   Time: PT5M

   Temperature: medium heat

7. Serve with marinara

   Transfer the golden roll to a plate, slice in half if desired, and serve with a side of marinara sauce for dipping.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

12g

Carbohydrates

30g

Fat

15g

Fiber

1g