Place the chicken or turkey between two pieces of cling film, and roll/bash until about 0.5cm thick.
Spread on the cream cheese (I've done this with plain, cream cheese and chive, black pepper and they all work well!).
Place the pepperoni on top of the cream cheese.
Roll the turkey up, pulling in the sides to keep the filling in. Secure with skewers or kitchen string.
Brush with melted butter or oil, and place uncovered in a hot oven (180 C / Gas 4) for 30-40 minutes, until they are no longer pink inside. (If you fry off the rolls first, you can reduce the cooking time to 20 minutes.)
Serve with pan juices over the top, with your favourite sides.