Ham and Cheese Omelet Roll

Ham and Cheese Omelet Roll:

4 oz cream cheese, softened
¾ cup milk
2 tablespoons All-purpose flour
¼ t. salt
12 eggs
2 pkg (5 oz each) deli ham slices
2 tablespoons Dijon mustard
8 oz (2 cups) cheddar cheese, shredded
¼ cup green onions with tops, thinly sliced

Preheat oven to 375°. In 1-qt batter bowl, combine cream cheese and milk; whisk until smooth. Add flour and salt; whisk to combine. In 2-qt batter bowl, gently whisk eggs until blended. Add cream cheese mixture; mix well. Cut an 18-in long piece of parchment paper. Press into bottom and up sides of Stoneware Bar Pan to prevent egg mixture from running under parchment paper; pinch corners. Pour egg mixture into bottom pan. Bake 30 – 33 minutes or until egg is puffy and golden. Meanwhile, finely chop ham using Food Chopper. Remove omelet from oven; immediately spread with Dijon mustard. Sprinkle with half of the cheese; top with ham and green onions. Sprinkle with remaining cheese. Roll up jelly-roll fashion. Let stand 5 minutes to allow cheese to melt. You can make it with bacon and sausage instead of the ham.

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