Recipe: Spinach Souffle Roll (microwave)

SPINACH SOUFFLE ROLL
(microwave)

6 large eggs, separated
1/3 cup butter or margarine
1/3 cup unsifted all-purpose flour
Dash ground red pepper
1 cup milk
1/2 cup grated Parmesan cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/4 tsp. cream of tartar
1 cup Ricotta cheese
1 cup (4 oz.) shredded Mozzarella cheese
1 jar (14 to 16 oz.) marinara sauce

Place egg whites in large bowl.

Grease bottom of microwave-safe 12 inch square baking sheet; line with waxed paper; grease.

In large glass bowl, microwave butter on HIGH 1 minute. Stir in flour and pepper until smooth; gradually add milk. Microwave on HIGH 5 minutes, whisking every minute. Stir in 1/3 cup Parmesan cheese, the spinach and yolks.

With electric mixer, beat whites with cream of tartar until stiff. Stir some whites into yolk mixture; fold in remaining egg whites.

Turn into prepared pan; microwave on HIGH 8 to 10 minutes, rotating pan a quarter turn every 2 minutes. Let stand 5 minutes.

On towel, sprinkle remaining Parmesan cheese. Invert spinach souffle onto towel; peel off waxed paper. Carefully spread the Ricotta cheese on souffles; sprinkle with Mozzarella. Roll up jelly roll fashion; place, seam side down, on microwave safe platter.

Microwave roll on HIGH 1 1/2 minutes. In glass bowl, microwave sauce on HIGH 3 minutes; spoon some around souffle roll; pass the remaining sauce. Garnish.

Makes 8 to 10 servings