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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
21 GR 38892 - 130424
Assembly page 21/72
Fax +1 305 430 9692
PB&J Rollie™
Ingredients:
1 piece crescent roll dough
1 tablespoon peanut butter
1 tablespoon jelly
Instructions:
• Spray the Rollie™ cooking chamber with non-stick oil spray.
• Lay the crescent dough on a flat surface.
• Spread the peanut butter and jelly on one side of the dough.
• Roll the dough starting from the larger end to smaller end, folding both sides
over to close ends. Roll very thin in hands to fit in Rollie™ Eggmaster and place
in the cooking chamber.
• Cook for approximately 10 minutes, at this time the product may normally rise
out of the cooking chamber; otherwise you may pour the product out.
* For a crispier finish, turn the roll upside down and place back in the Rollie™
Eggmaster for about 2 minutes.
Note: Make sure dough is refrigerated and do not let sit out.
Cinnamon Rollie™
Ingredients:
1 piece premade cinnamon roll (you can find in your local grocery
store, similar to biscuit roll, and crescent dough package)
Instructions:
• Spray the Rollie™ cooking chamber with non-stick oil spray.
• Separate 1 piece of the cinnamon roll dough from the package.
• Roll the dough in hand to make tube shape and insert in the cooking chamber.
• Cook for approximately 8 minutes, at this time the product may normally rise out
of the cooking chamber; otherwise you may pour the product out. Serve with
provided icing.
* For a crispier finish, turn the roll upside down and place back in the Rollie™
Eggmaster for about 2 minutes.