HERB AND TOMATO ROULADE

makes 20 slices

1 bunch washed watercress
1 teaspoon chopped parsley
1 teaspoon grated parmesan
3 eggs, separated
6 ounces softened cream cheese
2 tomatoes
to taste salt and pepper
1/4 teaspoon seasoned salt
1 teaspoon unflavored gelatin
2 tablespoons cold water

Preheat oven to 375 degrees.
Line a jelly roll pan 10 inch by 15 inch with parchment paper. Brush with butter. Remove stems from watercress. Chop and combine with parsley, Parmesan cheese, and egg yolks.
Whisk the whites, and fold in herb mixture. Spread over entire surface of pan, and bake 10 12 minutes.
Cool. Peel off the lining paper. Peel, seed, and chop tomatoes. Add to cream cheese. Season.
Dissolve gelatin in water in a bowl. Melt gelatin over a double boiler to dissolve and combine with cream cheese mixture. Spread over surface of roulade.
Roll up like a jelly roll. Wrap in foil or film. Chill. Unwrap, and slice into 20 rolls. Serve cold.