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Sturgeon Bay, Wisconsin
Ham Souffle Roll
Line a 15 x 10 x 1-inch baking pan with foil, extending foil 1 inch beyond edges of the pan. Grease and lightly flour the foil. Set pan aside.
For the souffle roll, in a medium saucepan melt 3 tablespoons margarine or butter. Stir in the 1/3 cup flour and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. In a medium mixing bowl, slowly stir thickened mixture into beaten egg yolks. Cool slightly.
In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold a little of the beaten egg whites into the egg yolk mixture. Fold yolk mixture into remaining beaten egg whites. Spread into pan. Bake in a 375-degree oven about 15 minutes or until souffle is puffed, slightly set, and a knife inserted near the center comes out clean.
Meanwhile, for the filling, in a small saucepan melt 2 tablespoons of margarine or butter. Stir in the 1 tablespoon flour. Add the half & half all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in the ham and green onions.
Line an extra-large baking sheet with foil. Generously grease the foil. Immediately loosen the baked souffle from pan. Place the foil-lined baking sheet over the souffle, foil side down. Invert souffle onto baking sheet. Carefully peel foil off of the top of the souffle.
Sprinkle shredded cheese over souffle; spread filling over cheese. Use foil on the baking sheet to lift and roll up souffle, jelly-roll style, starting from one of the short sides. Transfer the souffle to an oven-proof serving platter. Return the souffle roll to the oven for 10 to 15 minutes or until heated through.
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