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.
PB&J Rollie™
Ingredients:
1 piece crescent roll dough
1 tablespoon peanut butter
1 tablespoon jelly
Instructions:
•Spray the Rollie™ cooking chamber with
•Lay the crescent dough on a flat surface.
•Spread the peanut butter and jelly on one side 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™ Eggmaster and place in the cooking chamber.
•Cook for approximately 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.
Note: Make sure dough is refrigerated and do not let sit out.
Cinnamon Rollie™
Ingredients:
1 piece premade cinnamon roll (you can find in your local grocery store, similar to biscuit roll, and crescent dough package)
Instructions:
•Spray the Rollie™ cooking chamber with
•Separate 1 piece of the cinnamon roll dough from the package.
•Roll the dough in hand to make tube shape and insert in the cooking chamber.
•Cook for approximately 8 minutes, at this time the product may normally rise out of the cooking chamber; otherwise you may pour the product out. Serve with provided icing.
*For a crispier finish, turn the roll upside down and place back in the Rollie™ Eggmaster for about 2 minutes.
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