Ham Filled Soufflé Roll Recipes

HAM SOUFFLé ROLL RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Line a 15x10x1-inch baking pan with foil, extending foil about 1 inch over edges of pan. Grease and lightly flour foil; set pan aside. In a medium saucepan, melt butter. Stir in flour and pepper. Gradually stir in milk. Cook and stir until mixture is thickened and bubbly. Cool slightly. Place egg yolks in a medium bowl; gradually stir in milk mixture. In a large bowl, combine egg whites and cream of tartar. Beat with an electric mixer until stiff peaks form (tips stand straight). Fold some of the beaten egg whites into the egg yolk mixture. Fold egg yolk mixture into the remaining beaten egg whites. Spread in the prepared baking pan. Bake about 20 minutes or until soufflé is puffed and a knife inserted in center comes out clean. Meanwhile, place a long sheet of heavy foil (about 22x18 inches) on a large baking sheet. Generously grease the foil. Immediately loosen edges of soufflé from baking pan. Invert soufflé onto the foil-lined baking sheet. Carefully peel off foil. Place ham and cheese slices in single layers on top of soufflé. Starting from a short side, use foil on baking sheet to lift and help roll up soufflé. (Don't roll the foil inside.) Use foil to lift soufflé roll into a 13x9x2-inch baking pan. Fold the foil over soufflé roll to cover; chill for 2 to 24 hours. Prepare Parsley Sauce; cover and chill for up to 24 hours. Preheat oven to 350°F. Bake soufflé roll, covered with the foil, about 45 minutes or until heated through. Meanwhile, shake sauce; transfer to a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. To serve, uncover soufflé roll. Use the foil to lift soufflé roll from pan. Using two large spatulas, transfer soufflé roll to a warm serving platter (or use foil to roll soufflé onto platter). If desired, spoon a little sauce over soufflé roll. Slice with a serrated knife and serve with the remaining sauce. If desired, garnish with snipped parsley. PARLSEY SAUCE: In a blender or food processor combine parsley, shallots and basil. Cover and blend or process until finely chopped. Add whipping cream, cornstarch, Dijon, and salt. Cover and blend or process for 10 to 20 seconds or until mixture is slightly thickened. Be careful not to over blend or you will end up with butter.

HAM-FILLED SOUFFLé ROLL

Steps:

• Grease a 15 x 10 x 1-inch jelly roll pan using solid vegetable shortening. Line with foil and grease again dust evenly with flour. Melt margarine in a saucepan and add flour stir for 3 minutes. Add milk continue to cook, stirring, until thick. Add 1/2 cup Parmesan cheese and 1/2 cup Cheddar cheese stir until melted. Remove from heat. Add hot pepper sauce. Beat yolks until thick and lemon-colored beat into cheese mixture. Beat whites with salt and cream of tartar until stiff peaks form when beater is raised (do not beat until dry). Fold 1/3 of the whites into cheese mixture to lighten. Fold in remaining whites until just combined. Spread mixture into prepared jelly roll pan. Bake in a preheated 350° F oven for 15 minutes or until surface is golden and firm when pressed with a finger. With spatula, loosen edges of baked soufflé invert on a sheet of greased foil sprinkled with remaining 1/4 cup Parmesan cheese. Peel off foil from baked soufflé. Prepare the following filling.Filling:*Combine ham, Swiss cheese, mayonnaise, mustard, onion, and green pepper. Spread surface of soufflé evenly with ham-cheese filling. Roll up like a jelly roll with aid of foil. Place soufflé roll seam side down on a greased cookie sheet. Sprinkle with grated Cheddar cheese. Preheat oven broiler and broil 5 inches from heat until cheese is melted, about 4 minutes. Serve immediately.

HAM AND CHEESE PAN SOUFFLE

Steps:

• Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
• Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
• Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.
• Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.