Sunday Dinners: Ham and Cheese Omelet Roll

I came across this recipe years ago in the Taste of Home Magazine. I just received my first copy of the FREE subscription I placed  a few weeks back. Was anyone else able to order a FREE subscription? I also received my FREE Parenting, Everyday with Rachael Ray, Martha Stewart Living, and All You magazines. It's funny how they all showed up at once.

This recipe seems complicated at first, but is really easy to make. If you can make a pumpkin roll (another favorite at our house) you can make an omelet roll. I love to make this omelet roll on Sundays in the fall. Enjoy! Here is the the Taste of Home recipe.

Ham and Cheese Omelet Roll

INGREDIENTS
4 oz. cream cheese, softened
¾ cup milk
2 Tbsp. flour
¼ tsp. salt
12 eggs
2 Tbsp. Dijon mustard
2 ¼ cups shredded cheddar or Swiss cheese, divided
2 cups finely chopped fully cooked ham
½ cup thinly sliced green onions

DIRECTIONS
1. Preheat the oven to 375°. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.

2. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined.

3. In a large mixing bowl, beat the eggs until blended. Add cram cheese mixture; mix well. Pour into prepared pan.

4. Bake for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions, and 1 more cup of cheese.

5. Roll us from short side, peeling parchment paper away while rolling. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until, cheese is melted.