Souffle Roll Up Recipes

MY GRAM'S " MC CALL'S SPINACH CHEESE SOUFFLE ROLL " RECIPE

Steps:

• Place whites and yolks in separate bowls. Let whites warm to room temperature for 1 hour.
• Grease bottom of a 15 x 10-1/2 x 1-inch jelly-roll pan; line bottom with waxed paper; then grease with butter. Heat oven to 350 degrees.
• Melt 1/3 cup butter in saucepan. Remove from heat. With wire whisk, stir in flour, cayenne, 1/2 teaspoon salt until smooth. Gradually stir in milk. Return to heat, bring to a boil, stirring. Reduce heat; simmer, stirring, until thick and leaves bottom of pan. Beat in 1/2 cup Parmesan and 1/2 cup Cheddar.
• With whisk, beat yolks; beat in cheese mixture. With mixer at high speed, beat whites with 1/4 teaspoon cream of tartar until stiff peaks form when beater is slowly raised. With under-and-over motion, fold 1/3 whites into the cheese mixture. Carefully fold in remaining whites to combine. Turn into prepared pan.
• Bake 15 minutes, or until surface is puffed and firm when pressed with fingertip.
• Meanwhile, make filling - Cook spinach as package label directs. Turn into sieve; press to remove water.
• In hot butter in medium skillet, sauté onion until golden. Add spinach, salt, 1/4 cup Cheddar and the sour cream; mix well.
• With metal spatula, loosen edges of soufflé. Invert on waxed paper sprinkled lightly with Parmesan. Peel off waxed paper. Spread surface evenly with filling. From long side, roll up; place, seam side down, on greased cookie sheet. Arrange cheese slices over top. Broil, about 4-inches from heat, just until cheese melts. Use large spatula to remove to serving dish or board.

BROCCOLI SOUFFLE ROLL

Steps:

• Steam broccoli.
• Preheat oven to 325.
• Line bottom of greased jelly roll pan with foil. Grease and lightly flour foil. Set pan aside.
• Melt butter in 3 quart pan over medium heat. Stir in flour, mustard, and salt. Cook, stirring, until bubbly.
• Gradually pour in 3 cups milk and continue cooking and stirring until sauce is smooth and thickened (8-10 min.).
• Measure out 1 cup of sauce and set aside.
• Separate eggs. Beat yolks lightly and gradually beat in all but 1 cup reserved sauce. Beat egg whites until short, stiff, moist peaks form. Fold into egg yolks mixture. Pour into prepared pan.
• Bake for 35-40 minutes or until soufflé is golden brown and center springs back when lightly touched.
• Meanwhile, in a pan over medium heat, combine 1 cup reserved sauce and 1/2 cup milk. Stir in cheese and cook, stirring until cheese is melted. Sprinkle with more mustard and salt.
• Measure out 1 cup of cheese sauce and combine with broccoli.
• When soufflé is done, immediately invert onto clean towel. Starting at one narrow end, spread broccoli mixture over 3/4 of soufflé. Using towel for support, roll up soufflé to enclose filling. Place, seam side down, on serving platter. (If not serving immediately, place in 200 oven for up to 30 min.) Reheat remaining cheese sauce over low heat and pour over roll.

SPINACH-MUSHROOM SOUFFLE ROLL

Steps:

• Line a 15 X 10 X 1" baking pan with foil, extending foil 1" beyond edges of pan.
• Grease and lightly flour; set aside Melt the butter.
• Stir in the 1/2 cup flour, salt, and pepper.
• Add milk all at once.
• Cook and stir till thickened and bubbly.
• Cook and stir 1 minute more.
• Remove from heat Beat the egg yolks till thick and lemon colored.
• Slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
• Using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
• Fold a small amount of the beaten egg whites into egg yolk mix.
• Fold egg yolk mixture into remaining egg whites; spread in prepared pan.
• Bake in a 375°F oven about 20 minutes.
• While that's cooking cook the frozen chopped spinach and squeeze it dry.
• Meanwhile, cook the mushrooms and onion in 1 Tbs butter till tender but not browned.
• Stir in the spinach, softened cream cheese, Dijon mustard and nutmeg.
• Heat through, stirring occasional.
• Immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
• Spread spinach mushroom filling over souffle to within 1/2" of the edge.
• Use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
• Slice; serve immediately.

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.

FLORENCE-INSPIRED SOUFFLE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. souffle dish; set aside., In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add spinach and garlic; cook just until spinach is wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly., Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese. , Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately.