Spinach Souffle Roll Recipe

Summary

CourseMethod

Ingredients

 All purpose flour3⁄4 Cup (12 tbs) (1/4 Cup Plus 2 Tablespoons)
 Salt1⁄4 Teaspoon
 Pepper red1 Dash
 Butter/Margarine1⁄3 Cup (5.33 tbs)
 Milk1 1⁄4 Cup (20 tbs)
 Shredded cheddar cheese3 Ounce (3/4 Cup)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Eggs7 Small, separated
 Cream of tartar1⁄4 Teaspoon
 Grated parmesan cheese2 Tablespoon
 Spinach mushroom filling1 Cup (16 tbs)
 Sliced cheddar cheese4 Ounce, cut diagonally

Nutrition Facts

Serving size: Complete recipe

Calories 2988 Calories from Fat 1590

% Daily Value*

Total Fat 213 g327.4%

Saturated Fat 113.9 g569.5%

Trans Fat 0 g

Cholesterol 1592.9 mg

Sodium 3829.6 mg159.6%

Total Carbohydrates 140 g46.6%

Dietary Fiber 9.3 g37.2%

Sugars 40.9 g

Protein 128 g256.3%

Vitamin A 121.8% Vitamin C 0.67%

Calcium 259.6% Iron 59.4%

*Based on a 2000 Calorie diet

Directions

Grease bottom and sides of a 15 x 10 x 1 inch jellyroll pan with vegetable oil.
Line with wax paper, allowing paper to extend beyond ends of pan; grease wax paper with oil.
Combine flour, 1/4 teaspoon salt, and red pepper; stir well.Melt butter in a large, heavy saucepan over low heat; add flour mixture, stirring with a wire whisk until smooth.
Cook 1 minute, stirring constantly with whisk.
Gradually add milk; cook over medium heat, stirring constantly with whisk, until very thick and mixture leaves sides of pan.
Remove from heat; beat in 3/4 cup Cheddar and 1/4 cup Parmesan cheese.
Place egg yolks in a large mixing bowl; beat at high speed of an electric mixer until thick and lemon colored.
Gradually stir in one fourth of hot cheese mixture; add to remaining cheese mixture, beating well.
Combine egg whites and cream of tartar in a mixing bowl; beat at high speed of electric mixer until foamy.
Add 1/4 teaspoon salt, and beat until stiff peaks form.
Fold one third of egg whites into cheese mixture; then carefully fold in remaining egg whites.
Pour cheese mixture into prepared pan, spreading evenly.
Bake on center rack of oven at 350° for 15 minutes or until puffed and firm to the touch .
Loosen edges of souffle with a metal spatula, but do not remove from pan; place on wire rack.
Let cool 15 minutes.
Place 2 lengths of wax paper (longer than jellyroll pan) on a smooth, slightly damp surface; overlap edge of paper nearest you over second sheet.
Sprinkle 1 to 2 tablespoons Parmesan cheese over the wax paper.
Quickly invert jellyroll pan onto wax paper, with long side nearest you; remove pan, and carefully peel wax paper from souffle.
Spoon Spinach Mushroom Filling over surface, spreading to edges.
Starting at long side, carefully roll souffle jellyroll fashion; use the wax paper to help support souffle as you roll.
Using your hands, gently smooth and shape the roll.
Carefully slide the roll, seam side down, onto a large ovenproof platter or baking sheet.
Arrange cheese slices on top.
Place 3 inches from broiler element, and broil until cheese melts and is lightly browned.
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