Preheat oven to 400
Spray a large jelly roll pan (10x15) then line with wax paper, spray again and lightly dust with flour.
1/3 c. margarine
1/3 c. flour
1/4 tsp. salt
1/8 tsp. pepper
2 c. milk
6 eggs separated, yolks beaten and egg whites beaten until stiff
thin sliced ham or other meat
American cheese or your favorite cheese
Sauce optional (i.e. Hollandaise, Dijon mustard, Bernaise)
Melt margarine in saucepan then add flour, salt and pepper. Cook 1 minute then whisk in milk and cook until thickened, approx 4 minutes. Whisk some of the mixture into a bowl of beaten egg yolks then add the mixture of eggs back into the saucepan and whisk well. Fold in 1/4 of this mix into the egg whites, then fold the remaining amount into the egg whites.
Spread onto prepared cookie sheet and bake for 18 minutes. When done place a clean towel on top of pan and place another cookie sheet on top and carefully invert. Remove wax paper, fill with desired ingredients and roll up from the short end using the towel to help guide the roll. I like to put this finished product back in the oven for 10 minutes to ensure all of the ingredients are warm. You can top this with a sauce if you desire or decorate with veggies. This can also be made a day ahead and reheated for 15 minutes before serving.
Presented by: Connie Emmons, Connie's Kitchen