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Saturday, January 8, 2011

Ham and Cheese Souffle Roll

Originally from:
Better Homes and Gardens 15th Edition Cook Book
Prep: 50 min, Bake: 65 min, Chill: 2-24 hours, Serves: 8-10 slices

4 Tbs butter (this is for the actual recipe. Use additional butter for greasing pan)
1/2 C flour (I used GF, worked great!)
1/8 tsp black pepper
2 C milk
6 egg yolks, lightly beaten
6 egg whites
1/4 tsp cream of tartar
6 oz thinly sliced ham
6 oz thinly sliced Swiss or
provolone cheese

1. Preheat oven to 375 F. Line a 15x10x1 inch baking pan with foil (a large rimmed baking sheet/jelly roll pan) extend foil about 1 inch over edges of pan. Grease well with butter and lightly flour the foil.

2. In a medium saucepan melt 4 Tbs butter. Stir in flour and pepper. Gradually and slowly stir in milk while whisking to remove lumps. Cook and stir until mixture is thickened and bubbly; cool slightly. Place egg yolks in a medium bowl; gradually stir in milk mixture. In a large bowl beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight.) Fold some of the beaten egg whites
into the egg white mixture. Fold egg yolk mixture into the remaining beaten egg whites. Spread in the prepared baking pan.

3. Bake about 20 minutes or until
soufflé is puffed and a knife inserted in center comes out clean.

4. Meanwhile, place a long sheet of heavy foil (about 22x18 inches) on a large baking sheet. Generously grease
the foil. ( I used parchment) After baking soufflé immediately loosen edges of soufflé from baking pan. invert soufflé onto the foil-lined baking sheet. Carefully peel off foil.

5. Place ham and cheese slices in single layers on top of
soufflé. Starting from a short side, use foil on baking sheet to lift and help roll up soufflé. Don't roll the foil inside. use the foil to lift soufflé roll onto another flat baking sheet. Cover soufflé with foil and chill for 2-24 hours.

6. Before serving, preheat oven to 350. Bake
soufflé roll, covered with the foil, about 45 minutes or until heated through. To serve, uncover and transfer soufflé roll to a warm serving platter

Found HERE!

***There is a sauce option as well, which we did not use. We used Provolone, next time will try swiss to give it a little more kick! Fairly easy to make, and awesome to just pop in the oven in the morning!!!***

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