Cheese Rolls (Sephardic Recipe)

Directions

1. From Memoirs & Menus, by Georges Spunt. The family was Ashkenazic, with Sephardic elements. The cheese-roll recipe uses the same filling as one for cheese sambuzeks, that I'll post separately.
2. Place 1 tsp. of filling down the length of 1 bread slice. Fold over the filled side, tucking it in as you roll. Continue rolling as tightly as possible without squeezing out the filling. Secure with tooth picks.
3. Bring about 3 inches of oil to sizzling in a large skillet (375 F on an electric frying pan) and fry the rolls till they are golden. Drain on paper towels and serve at once.
4. These may be frzn before frying by placing them on a large cookie sheet and later transferring them to containers or possibly freezer bags.