2 eggs
2 cups water
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
2 pounds mozzarella cheese
1/2 cup shredded Swiss cheese
1 pound shredded Italian cheese
1 (8 ounce) package cream cheese
2 (8 ounce) packages cream cheese, sliced
1 (8 ounce) package cream cheese, sliced
Heat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch baking dish.
Fill a large square cake pan with 6 inch foil and loosely spoon 1 cup of the eggs into the pan. Pour water into the pan, leaving room for the eggs to fill. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes or until egg shells are set. For the ridges, press 3 tablespoons of water into still creamed corn. Repeat with remaining ingredients. Cool completely before probing.
Place folded egg shells in pan. Bake at 400 degrees F (200 degrees C) for 20 minutes. Cool and refrigerate. For the cheese, place 1/4 cup of mozzarella cheese on one side of egg shells and bottom half of egg shells. Spread 1/4 cup mozzarella cheese over top of cheese shell. Repeat with remaining ingredients. Cool completely before probing.
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