Parmesan Pesto Roulade

• 60g butter
• 1/2 cup (60g) plain flour
• 2 cups (500ml) milk
• 4 eggs, separated
• 2 tablespoons KRAFT* Grated Parmesan Cheese
• salt and pepper, to taste
• 2 tablespoons KRAFT* Grated Parmesan Cheese, extra, for sprinkling
• 250g tub PHILADELPHIA Spreadable Cream Cheese, softened
• 1/2 cup chopped chives
• 2 tablespoons chopped basil
• 1/3 cup (50g) pine nuts, toasted
• 1/4 cup (40g) semi sun-dried tomatoes, roughly chopped
• 100g baby spinach leaves, wilted
• 1 red capsicum, roasted, thinly sliced

1. Grease a 36cm x 25cm Swiss roll pan, and line with baking paper.
2. Melt the butter in medium saucepan, add the flour and cook stirring, for 1 minute.
3. Gradually stir in milk and stir continuously until sauce boils and thickens.
4. Remove from the heat, and stir in the egg yolks, Parmesan cheese, salt, and pepper.
5. Beat the egg whites in a medium bowl until stiff and gently fold into the cheese mixture.
6. Pour the mixture into the prepared pan, then sprinkle with extra Parmesan.
7. Bake at 190 degrees C for 12-15 minutes or until set and golden.
8. Turn out onto a clean tea towel.
9. Carefully remove paper and allow to cool completely.
10. Combine the Philly*, herbs, pinenuts, tomatoes, salt, and pepper in a bowl and mix well.
11. Spread the Parmesan sponge with the Philly* mixture.
12. Top with a single layer of spinach then red capsicum.
13. Using the tea towel to assist, roll up from the short end as for a Swiss roll to enclose filling.
14. Refrigerate at least 2 hours to firm.

butter, flour, milk, eggs, parmesan cheese, salt, parmesan cheese, cream cheese, chives, basil, pine nuts, semi sundried tomatoes, baby spinach leaves, red

Taken from www.kraftrecipes.com/recipes/parmesan-pesto-roulade-103879.aspx (may not work)