Instructions: 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, which Ill post separately.

Place 1 teaspoon 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.

Bring about 3 inches of oil to sizzling in a large skillet (375 F on an electric frying pan) and fry the rolls until they are golden brown. Drain on paper towels and serve at once.

These may be frozen before frying by placing them on a large cookie sheet and later transferring them to containers or freezer bags.

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