Sausage Apple Omelette Roll
Combine 1/2 cup salad dressing, flour, salt; gradually add milk and beaten egg yolks. Cook, stirring constantly over low heat until thickened. Remove from heat; cool 15 minutes. Fold in stiffly beaten egg whites.
- 1 cup salad dressing
2 Tablespoons flour
1/2 teaspoon salt
1 cup milk
12 large eggs - separated
1 and 1/2 cups (12 oz) bulk pork sausage - cooked and drained
1 cup (4 oz) shredded sharp Cheddar cheese
3/4 cup chopped apple
Pour into 15 x 10 x 1" jelly roll pan lined with greased wax paper. Bake at 425 degrees for 20 minutes. Invert onto towel.
Carefully, remove wax paper. Cover with combined remaining salad dressing, sausage, 3/4 cup cheese, and apple. Roll up omelet - starting at narrow end. Place - seam side down - on serving platter. Top with remaining cheese.
Note From Mr Breakfast:
I've tried to reach out to this recipe submitter to understand what he means by "salad dressing". In older days, salad oil was used to refer to vegetable or olive oil. I tend to think that's what the submitter intended to write, as I can't imaging mixing my favorite honey mustard dressing in with my eggs.
If you're familiar with this recipe and can shed some light on the situation, please comment below.
A rolled-up omelette with sausage, Cheddar cheese and apple.
Mr Breakfast would like to thank baseball27 for this recipe.
Recipe number 480. Submitted 9/13/2002.