Free Recipe Italian Omelet Roll
Recipe Type: E Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Italian Omelet Roll Recipe
1 tb Unsalted butter
12 Eggs; separated
3/4 ts Salt; to taste
1 pn Pequin quebrado
1 lb Hot Italian sausage
1 ts Italian crushed hot red
-pepper (or to taste)
1 md Onion; thinly sliced,
-separated into rings
12 Pickled Tuscan peppers
8 oz Mozzarella cheese; cut in
-1/8-inch thick slices
Italian Omelet Roll Preparation
Butter 10×15-inch jelly roll pan. Cover bottom with waxed paper cut to size. Butter paper. Preheat oven to 350. Beat egg whites until stiff; set aside. Combine salt, pequin & egg yolks; beat with whisk until blended. Fold whites & yolks together. Turn egg mixture into pan, carefully smoothing with a spatula. Bake 15-20 minutes until done. Remove casings from sausage, crumble meat into skillet & cook briefly; add red pepper & onion. Cook, stirring often, 10-12 minutes until sausage is done. Drain off fat. Place done omelet on cooling rack, loosen edges. Grab edge of paper & pull omelet out onto cloth towel, invert on another cloth towel & remove paper. Sprinkle with sausage mixture, scatter Tuscan peppers on top. Arrange cheese slices over all, quickly roll, set on ovenproof platter & place in oven to melt cheese. Slice & serve. Makes 6 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen”s MM Recipe Archive, .
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