Ham and Cheese Omelet Roll

4 oz. cream cheese, softened

¾ C milk

2 Tbsp flour

¼ tsp salt

12 eggs

8 oz. cheddar or Swiss cheese, shredded (1 ½ C)

¼ C green onions with tops, thinly sliced

2 Tbsp Dijon mustard (or honey mustard)

Preheat oven to 375 degrees. In a medium bowl, combine the cream cheese and milk; whisk until smooth. Add flour and salt. In a large bowl, gently whisk eggs until blended. Add cream cheese mixture; mix well. Cut an 18 inch long piece of Parchment paper. Press into bottom and up sides of Stoneware Bar Pan to prevent egg mixture form running under parchment paper; pinch corners. Pour egg mixture into bottom of Bar Pan. Bake 30-33 minutes or until omelet is puffy and golden. Meanwhile, chop ham and shred cheese. Thinly slice green onions. Remove omelet form oven; immediately spread with mustard. Sprinkle with half of the cheese; top with ham and green onions. Sprinkle with remaining cheese. Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll. Garnish top with additional cheese and green onions, if desired. Let stand 5 min. to allow cheese to melt. Slice roll diagonally into wedges. Makes 8 servings.