Hamilton Beach MealMaker Express 80200 - Manual (Page 65)

840052500 Filling pt#l 12/22/98 10 : 33 AM Page 65 (1,1)
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SUBSTITUTION:
For Mexican-style
wraps, use Chili & Herb
Tortillas (page 25) and
spread the tortillas with
con queso salsa instead
of the ranch dressing.
PREP: 10 min.
COOK: 8 min.
V4 cup fat-free ranch dressing
3 tablespoons dijon mayonnaise
V 2 pound deli-style sliced roast beef
V 2 pound thinly sliced Swiss cheese
1 medium ripe tomato, very thinly sliced
'/2 cup alfalfa sprouts (optional)
1 (10 to 12 ounce) canister biscuit dough,
formed into 6 balls
Switch the Press on and preheat the Griddle
to high.
Combine dressing and dijon mayonnaise.
Press each dough ball 2 or 3 times holding
the Press down for 20 to 30 seconds each
time, or until they form 8-inch rounds and are
nicely browned.
Spread 1 -2 teaspoons of the mixture over each
tortilla (reserve the remaining sauce). Top each
with roast beef, cheese, tomatoes, and sprouts.
Roll up tightly.
Place the wraps onto the Griddle seam side
down. Cook for 30 to 40 seconds until hot and
lightly browned. Turn and cook on the second
side for 30 to 40 seconds.
Repeat with the remaining wraps.
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 392
Total Fat 2 lg
Saturated Fat lOg
Cholesterol 59mQ
Sodium 1,257mg
Carbohydrates 29g
Dietary Fiber 1 9
Protein 22g
Serve a dollop of the remaining sauce with
each wrap for dipping.
Makes: 6
lunch 65
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