Cheddar Omelet Roll
Makes 12 servings.
Grease bottom and sides of 15"x10"x1" cookie sheet pan.
Cut parchment paper to fit bottom of pan.
Grease paper and place in pan. Set aside.
4 ounces softened cream cheese
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons Dijon mustard
1 cup shredded cheddar sheese
Beat cream cheese, milk, flour and slat in bowl until smooth. Add eggs and beat until well blended. Pour into prepared pan.
Bake in 375 degree oven for 20 minutes until eggs are puffed and set. Remove from oven and immediately spread with mustard and sprinkle with cheddar cheese. While still warm roll up from short side peeling parchment paper away while rolling. Wrap rolled omelet in parchment paper and cool in refrigerator for 4 hours or overnight. To serve cut chilled roll into 1-inch slices and place on greased cookie sheet. Warm in 300 degree oven for 20 minutes. Last few minutes in oven sprinkle with small amount of shredded cheddar cheese.