I love how this recipe makes use of all the different parts of the bread such that there isn’t wastage at all. Using the edges of the bread to blitz into breadcrumbs, and adding in some flavours then, help to give the rolls a lot more texture to bite into. And it’s an easy snack to have – just pick it up and bite. No spoons and no forks are necessary.
What a good way to have a meal, I’m hoping I can have this for breakfast, lunch and dinner someday!
Ingredients:
- Plain white bread: 10 slices
- Cheddar cheese: 10 slices
- Hot dog: 10
- Egg: 2, beaten
- Salt: a pinch
- Ground blackpepper: a pinch
- Grated parmesan cheese: 1 tsp
- Oil: to pan-fry with
Method:
- Trim off the edges of the bread slices. Roll each slice of bread flat.
- Place one slice of cheese onto each slice of bread.
- Place one hot dog at one edge of each slice of bread/cheese.
- Roll the bread up with the cheese and hot dog.
- Brush edge of the bread with egg to roll up. Press tightly to secure.
- Blitz the trimmed bread edges together into breadcrumbs with a pinch of salt, blackpepper and cheese.
- Coat hot dog rolls with egg first, then the breadcrumb mix. Repeat for all the rolls.
- Heat oil in wok. Place hot dog rolls in pan to fry on medium heat.
- Turn the rolls on each side to cook for 30 seconds till golden brown.
- Serve hot with mayonnaise.
Disclaimer:
-
The first time I did this, I managed to get an even golden brown on the rolls as I put more oil and left the pan on medium heat. The second time I did this, I absentmindedly left the pan on high heat so the oil dissipated quickly and I almost burnt the rolls. It explains why the browning wasn’t even, as you can see in the pictures here :/ It looks a bit messy, but tastes nice nevertheless 🙂
Serving:
10 hot dog rolls
