Ingredients

1 C. salad dressing
2 Tbsp. flour
1/2 tsp. salt
1 C. milk
12 eggs, separated
1 1/2 C. (12 ounce) bulk pork sausage, cooked, drained
1 C. (4 ounce.) shredded sharp cheddar cheese
3/4 C. chopped apple

Cooking Instructions

Combine 1/2 C. salad dressing ,flour, salt; gradually add milk and beaten egg yolks. Cook, stirring constantly, over low heat until thickened. Remove from heat; cool 15 minutes. Fold in stiffly beaten egg whites. Pour into 15 x 10 x 1 inch jelly roll pan lined with greased wax paper. Bake at 425 degrees for 20 minutes. Invert onto towel. Carefully remove wax paper. Cover with combined remaining salad dressing,sausage,3/4 C. cheese, and apple. Roll up omelet, starting at narrow end. Place, seam side down, on serving platter. Top with remaining cheese.
 
 
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