Serves: 6
Total Calories: 355
Preheat oven to 350° F. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan line with waxed paper grease and flour lightly. In a small saucepan melt butter or margarine. Stir in 3 tablespoons flour. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring over medium heat, bring to a boil and boil until thickened. Add cheeses and stir until melted. Remove from heat.
Stir in egg yolks and hot pepper sauce.
In a small mixer bowl beat egg whites, cream of tartar and salt at high speed until stiff but not dry. Fold into cheese mixture. Spread evenly in pan. Bake for 15 to 18 minutes or until golden. Invert onto a greased piece of foil slightly larger than pan. Carefully remove paper from soufflé.
Spread evenly with filling. With the aid of the foil, roll soufflé from short end and place on a greased baking sheet, seam-side down. Sprinkle top with cheese and nuts. Broil 5 inches from heat source for 4 minutes or until cheese melts. Serve immediately.
This Ham-Spinach Roll recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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