Egg roll stuffed with ham and cheese

Ingredients:

Roll:

• 5 tbsp (75 g) butter
• 6 tbsp wheat flour, plus a little extra for dusting the pan
• 1 and 1/4 cups warmed milk
• 4 category CO eggs, separated into whites and yolks
• 1/2 tsp coarse salt
• Ground black pepper

Filling:

• 2 tbsp. coarsely grated Manchego cheese or Parmesan
• 85 g thinly sliced ​​serrano or prosciutto ham
• 1 large roasted red bell pepper, seeded, peeled and thinly sliced ​​(optional)
• 1/4 cup finely chopped fresh parsley leaves

Preparation:

1. Preheat oven to 180°C. Line a greased 15 x 10 inch (38 x 25 cm) baking sheet with parchment paper. Butter the parchment paper, dust it with flour, and shake out any excess.
2. In a small saucepan, melt the butter over medium-high heat. Add the flour and cook, stirring, for 3 minutes. Increase the heat to high, stir in the milk, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Transfer to a large bowl and whisk in the egg yolks, one at a time. Season with salt and pepper.
   
   Beat the egg whites until soft peaks form. Fold 1/3 of the whites into the yolk mixture, then fold in the remaining whites. Pour the batter into the bottom of the prepared baking sheet and gently smooth it out with a metal spatula. Place the baking sheet in the oven and bake until the crust is golden brown and firm to the touch, about 15 minutes.
3. Increase the oven temperature to 190°C (375°F). Cover the egg shell with a piece of greased parchment paper, buttered side down. Cover with a damp kitchen towel and invert onto a work surface. Remove the parchment paper from the surface.
4. Sprinkle the base with cheese, leaving a 1.5 cm border on all sides. Top with ham and pepper strips and sprinkle with parsley.
   
   Place a baking sheet without sides next to the base. Starting from one of the long sides, using a towel to help you roll the base into a log. Carefully roll it onto the flat baking sheet.
   
   Return the baking sheet with the roll to the oven, in the top third, and bake until the cheese is melted, 8 to 10 minutes. Using a serrated knife, slice the roll crosswise into 1.5 cm thick slices.