Spinach Souffle Roll Recipe
Ingredients
| 1/4 cup plus 2 tablespoons all purpose flour | ||
| Salt | 1/4 Teaspoon | |
| Pepper red | 1 Dash | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Shredded Cheddar cheese | 3/4 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Eggs | 7 Small, separated | |
| Cream of tartar | 1/4 Teaspoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Spinach Mushroom Filling | ||
| 4 ounces sliced Cheddar cheese, cut diagonally | ||
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.
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.
Chef
