CANNELONI
by Carol

4 eggs, well beaten
8 tablespoons DCCC
1 - 1 1/2 cup homemade SCD tomato sauce
some diced onions
crushed garlic
sweet peppers
fresh mushrooms 4 slices brick or Havarti cheese
snipped Basil to taste
salt and pepper

Preheat oven to 350F.
Lightly oil Pyrex square or loaf pan.
In a skillet make individual pancakes with the eggs turning before they brown. Remove from pan, set aside and cool slightly.
Spoon 2 tablespoons of DCCC on to each pancake and roll.
Saute vegetables until tender.
Arrange canneloni in baking dish.
Top with vegetables and cheese slices.
Pour on tomato sauce. Sprinkle basil.
Bake for 45 minutes.
Cool before serving allowing cheese to firm slightly.
Makes 4 pieces