Hand-Pulled Pancake with Runny Filling Breakfast Roll

Prepare the ingredients. Take the hand-grabbed pancake out of the refrigerator; there is no need to thaw it, handling it directly is easier. Brush a layer of ketchup on the surface and sprinkle a layer of shredded meat floss.

Cut the two ham sausages in half, making 4 pieces, and place them on the golden shredded meat. Squeeze a layer of sweet-flavored salad dressing and mayonnaise on the surface.

After the shredded mozzarella cheese has been softened at room temperature, place it on top.

Use your hands to wrap the filling with the pancake, pinch the opening tightly, score a few slits on the surface with a knife, brush a thin layer of egg wash, sprinkle some black and white sesame seeds on top, and then it can go into the oven for baking.

Set the oven temperature to 170 degrees, bake for about 20 minutes, and take it out when the surface turns golden brown. The filling is already cooked, so it doesn’t need to be baked for too long.

It has a golden surface, and it crumbles at the touch.

If you cut it open while it's hot, you can see the cheese oozing out, it smells really delicious~