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Ham and Swiss Rollie™
Ingredients:
1 piece crescent roll dough
Mayonnaise or mustard
1 slice Virginia ham
½ slice Swiss cheese, cut into pieces
Instructions:
Spray the Rollie™ cooking chamber with non-stick oil spray.
•
Lay the crescent dough on a flat surface, spread with mayonnaise/mustard and
•
place the ham and cheese in the center of the dough.
Roll the dough starting from the larger end to smaller end, folding both sides
•
over to close ends, roll very thin in hands to fit in Rollie™ and place in the
cooking chamber.
Cook for approximately 8-10 minutes, at this time the product may normally rise
•
out of the cooking chamber; otherwise you may pour the product out.
* For a crispier finish, turn the roll upside down and place back in the Rollie™
Eggmaster for about 2 minutes.
Cheddar Turkey Rollie™
Ingredients:
2 piece biscuit dough
1 slice smoked turkey
½ slice sharp cheddar cheese, cut into pieces
Instructions:
Spray the Rollie™ cooking chamber with non-stick oil spray.
•
Combine the two piece of biscuit dough into one in hands.
•
On a flat surface, lay the biscuit dough and flatten into a thin, round circle
•
about 3-4 inches.
Place the turkey and cheese in the center of the dough.
•
Roll the biscuit dough tightly together; thin enough to fit into the Rollie™. Pinch
•
the ends of the roll to seal and place in the cooking chamber. Pack the roll
gently with the packer.
Cook for approximately 8-10 minutes, at this time the product may normally rise
•
out of the cooking chamber; otherwise you may pour the product out.
* For a crispier finish, turn the roll upside down and place back in the Rollie™
Eggmaster for about 2 minutes.
Copies of the I/B. Please reproduce them without any
changes
except
under
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don't change
the page numbering. Keep the language integrity.
what is inside the frame.
17
Assembly page 17/72
special
instruction
from
Team
Print only
GR 38892 - 130424