Copies of the I/B. Please reproduce them without any changes except under special instruction from Team 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 Fax +1 305 430 9692 the page numbering. Keep the language integrity. Print only
what is inside the frame.
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
•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
*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
•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
•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
*For a crispier finish, turn the roll upside down and place back in the Rollie™ Eggmaster for about 2 minutes.
17 | GR 38892 - 130424 |
Assembly page 17/72
