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MEATRoll


When I was a little girl, I used to eat the yummy meat filled bread pastry called meatroll in Angelica's bakery in JOnes Ave. Inside would be any kind of meat from Chicken Asado, adobo or beef. Thank God for breadmakers, I can make one of my own from home.



Dough recipe: make the basic pandesal dough recipe. (From my previous post)



I used leftover Chicken Adobo recipe (shred chicken meat and add boiled egg) or left over beef roast, cut in shreds (Corned beef recipe.)



After following pandesal procedures for rising the dough. Grab a fist size dough, flatten with your hand and add 1T of the meat preferred and boiled egg. Gather edges and seal to shape like a ball. Roll in breadcrumbs. Lay in pan, let rise 30 minutes covered just as you would do for a pandesal.



Bake 375F preheated oven for 15-20 minutes until brown.
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