1. Preheat oven to 375. Mix cream cheese and milk. Whisk until smooth. Add flour and salt, whisk to combine. In another large bowl, gently whisk eggs until blended. Add cream cheese mixture, mix well.
2. Cut an 18 inch long piece of parchment paper (longer and wider than pan). Press into bottom and up sides of jelly roll pan; pinch corners. Pour egg mixture into bottom of pan. Bake 30-33 minutes or until omelet is puffy and golden.
3. Meanwhile, finely chop ham. Cook sausage. Chop tomatoes.
4. Remove omelet from oven; immediately spread with Ranch dressing. Sprinkle with half of the cheese; top with ham, sausage, tomatoes. Sprinkle with remaining cheese. Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll. Garnish top with additional cheese and tomatoes. Let stand 5 minutes to allow cheese to melt. Slice roll and serve.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 191 (67%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 264.9mg||82 %|
|Sodium 519.6mg||18 %|
|Potassium 271mg||7 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.5g|
|Protein 18.8g||27 %|
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Calories per serving: 283
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