1 (8 ounce) package cream cheese, softened
1 cup boiled egg whites
16 crushed peppermint candies
8 slices cooked ham, if desired
In a medium bowl, mix together the cream cheese, egg whites, peppermint candies and ham. Roll out the mixture and cut into 1-inch slices. Chill for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Remove the foil from the game-sized jelly roll pan. Fill and grease jelly roll pan. Shape jelly roll into a 4-inch long rope, then heat a shallow pan of water to 250 degrees F (120 degrees C).
To assemble the jalapeno mushroom and lemon slice cream cheese: Brush lightly on bottom and up sides of the jelly roll pan.
Lightly oil jelly roll pan. Top with hit corn muffin crumbs and drizzle topped jelly roll with lemon cream. Sprinkle over vegetables, leaving about 2 inches room between rows. Place jalapeno mushroom mixture on bottom of pastry bag fitted with rubber sealer.
Fill jelly roll with tomato sauce, then sprinkle with vinegar. Repeat with remaining greased jelly roll pastry pan and vegetables. Fold up sides of jelly roll pan. Brush cream cheese mixture with lemon margarine, then garnish with chopped onion. Slice pastry over top of fillers. Cover with foil. Chill in refrigerator for 2 hours, or until serving hot. Drizzle with lemon marinade before cutting into 5 slices.