RECIPE FROM "SANDY'S
Ham and Cheese Omelet Roll
(From: "A Taste of Home Magazine", April-May, 2001)
4 ounces Cream Cheese, softened
3/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar or Swiss cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions
Line the bottom and ides of a greased 15x10x1-inch baking pan with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs untl blended. Add cream cheese mixture; mix well. Pour into prepared pan.
Bake at 375 degrees for 300-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese.
Sprinkle with ham, onions, and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.
Yield: 12 servings