Rolled bread stuffed with sausage and cheese

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Been experimenting with easy-to-prepare dishes for the coming holidays. Finger foods are always in demand so I thought I’d try and solve a nagging problem. See, when I made my pepperoni and cheese stuffed bread rolls, one of my major concerns was to avoid getting the bread soaked in too much oil despite deep frying. I’m happy to say that I’ve finally found the solution.

cheesy-bread-rolls-10

These pieces of rolled bread stuffed with sausage and cheese were not rolled in beaten eggs. Instead, they were brushed with beaten egg so that the surface is coated very lightly — just enough to make the flour and cornmeal mixture stick to create a crisp crust.

Serves 3 to 4.

10 slices of loaf bread
1 sausage (Italian, Spanish, sweet or salty, so long as it’s firm), about 120 grams
block of cheese (whatever variety, so long as it melts fast), about 150 grams
1 egg, beaten
1/2 c. of flour stirred with 1/2 c. of yellow cornmeal
about 2 c. of cooking oil

Cut the crusts off the bread then flatten with a rolling pin.

Cut the sausages and cheese into strips a little shorter than the width of the bread.

Arrange a strip of sausage and cheese at the center. Brush the far edge with the beaten egg. Roll the bread, pressing to seal. Repeat with the rest of the bread, sausage and cheese.

Brush each rolled bread with egg. Brush inside the open edges (the sides) too. Roll in the flour-cornmeal mixture. Sprinkle the open edges with the flour-cornmeal mixture too to seal the cheese inside and prevent it from oozing out when it melts during frying.

Heat the cooking oil until it starts to smoke slightly and fry each rolled bread. One by one, for best results, turning the bread in the hot oil for even browning. The frying part should be very, very short. Just long enough to brown the bread but not get it soaked too much in oil. And just long enough to heat the sausage and melt the cheese BUT NOT liquefy the cheese totally.

Drain the fried bread on a stack of paper towels. Cut each piece diagonally into two. Serve hot. They go well with potato salad.

Click the thumbnails below for the illustrated version of the recipe.

October 8, 2009  Print This Post   
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Comments

18 Responses to “Rolled bread stuffed with sausage and cheese”
  1. June says:
    October 8, 2009 at 7:46 pm

    Wow that is a fabulous idea!

    Reply
  2. Apple says:
    October 9, 2009 at 7:03 am

    Hi!!! Ive tried the pepperoni and cheese stuffed bread rolls and it was so good. This one looks so yummy too. I love youre site!! Im a fan!!!

    Reply
  3. Storm G. says:
    October 9, 2009 at 9:22 am

    Ms. Connie, you’re truly heaven sent. Looks so yummmmy! Another easy & budget-saving recipe po Ü. By the way, I’m an avid fan and I’ve been getting ideas & recipes from you and cooking these glorious dishes for my family. They love it. I actually have begun teaching my daughter how to cook stir-fry dishes and she’s learning fast with so much gusto. Many thanks to you Ms. Connie!

    Reply
  4. Connie says:
    October 9, 2009 at 9:28 am

    Enjoy!

    And Storm G., that’s great that cooking has become a bonding activity for you and your daughter. :)

    Reply
  5. Crisma says:
    October 9, 2009 at 9:40 am

    Great idea— and we could all be creative enough in thinking of other stuffings besides sausage and cheese, right? Thanks again, Connie…

    Reply
  6. sonnie says:
    October 9, 2009 at 12:26 pm

    a good recipe for my son 3rd b-day.. thanx po

    Reply
  7. Ana Marie C. Palma says:
    October 9, 2009 at 1:06 pm

    hi miss connie! i also tried this with a creamy chicken and mushroom filling (similar to chicken ala king. then after rolling the bread into the egg dip i coated it with bread crumbs (the packed ones we see at the supermarket and use for tempura)it gives a nicer color when browned in oil and added texture.

    Reply
  8. jhoanne says:
    October 9, 2009 at 9:20 pm

    Thanks for the tip of just brushing it with beaten egg. I’ll try using the sausage. We usually have it kasi with ham and cheese.

    More power!

    Reply
  9. Maruh says:
    October 10, 2009 at 4:58 am

    Wow nagutom ako ah!!! :)

    Reply
  10. Ana Marie C. Palma says:
    October 10, 2009 at 10:50 am

    i made the creamy mixture a bit thick by adding cornstarch. para hindi malabnaw yung sauce.

    Reply
  11. Jomanette says:
    October 12, 2009 at 8:01 am

    I’m sure my kids will love these rolls. I will try it for breakfast later. Thanks! :)

    Reply
  12. beth sanchez says:
    October 14, 2009 at 4:08 pm

    Hay naku!!!! sarap na naman ito,eh!!!!

    hello,mentor connie!!! another sure hit recipe. easy and affordable…

    as usual,dami ko na naman na-miss na recipes..blame it on ondoy!!!my SUV was submerged in marikina.huhuhuhu.another unfortunate event-my laptop was submerged,too.kaya,have to stand in line sa paggamit ng pc dito sa house.wala mga kids ko ngayon kaya i have d pc all to myself para magbabad dito sa blog!!hehehe

    nice to see a lot of wonderful recipes uli,mentor connie!!!!

    Reply
    • Connie says:
      October 14, 2009 at 6:51 pm

      Wow, mentor? *Blush, blush* LOL Sige, browse through the archive and see everything you missed. :)

      Reply
      • beth sanchez says:
        October 16, 2009 at 9:09 pm

        BROWSE GALORE talaga ang gagawin ko,mentor connie!!know what,all my cookbooks were also submerged in d flood kasi inabot ang first floor ko.i only have a few cookbooks with me na i left in my daughter’s car—kaya i’m a frequent visitor na of book sale n fully booked, looking for cookbooks to replace my (huhuhu!!)long-time treasures. single pa kasi ako when i started collecting those cookbooks ko kaya hinayang na hinayang ako.tsk.tsk.tsk.

        oh well, life goes on after ondoy…….

        thank you,mentor connie!!!!!!!!!

        Reply
  13. Chris says:
    October 18, 2009 at 2:28 pm

    hi Ms. Connie,
    I’m an avid reader of your site. I have tried almost all of your recipes and make some adjustment according to my tastebuds and everything went well. Just to add some twist on your rolled bread, we have followed your cooking procedure but instead of deep frying it, we baked our rolled bread in an oven toaster.
    Thanks!

    Reply
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