Dr. Taylor Spronk shows us how to make her beloved family recipe “Santa’s Egg Roll” just in time for Easter. For more information about Minnesota’s Pork Board, click here.

Santa’s Egg Roll Recipe

INGREDIENTS:

PASTRY
–4 OZ CREAM CHEESE, SOFTENED
–3/4 CUP MILK
–1/2 CUP MAYO
–2 T FLOUR
–1/2 TSP SALT
–1/8 TSP PEPPER
–12 EGGS

FILLING
–1 1/2 C-2 CUPS FINELY CHOPPED HAM
–1 1/2- 2 CUP SWISS AND OR CHEDDAR CHEESE, SHREDDED
–1/4 CUP GREEN ONION THINLY SLICED

SAUCE
–3/4 CUP MAYO
–2 1/2 T CHOPPED GREEN ONION
–1 1/2 T SOUR CREAM
–2 1/2 T MUSTARD

INSTRUCTIONS:
– PREHEAT OVEN TO 375
– COMBINE CREAM CHEESE, MILK AND MAYO, WHISK UNTIL SMOOTH
– ADD ALL OTHER PASTRY INGREDIENTS
– POUR INTO 10 X15 INCH JELLY ROLL PAN LINED WITH PARCHEMNT PAPER, GENEROUSLY BRUSHED WITH MAYONNAISE
-BAKE 25-30 MINUTES UNTIL EGG IS PUFFY AND GOLDEN
– PLACE FILLING OVER THE BAKED EGG PASTRY, ROLL UP IN JELLY ROLL FASHION
– LET STAND 30 MINUTES TO COOL BEFORE WRAPPING IN FOIL TO REFRIGERATOR OR FREEZE
– REMOVE FROM FRIDGE 30 MINUTES BEFORE PUTTING INTO OVEN AT 350 FOR 40 MINUTES
– MIX SAUCE AND POUR OVER THE EGG ROLL