3 eggs
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar sliced mushrooms
1 onion, chopped
1 tablespoon coriander seed
1 (8 ounce) package shredded mozzarella cheese
2 cups bread crumbs
Place eggs in a medium bowl. Add 2 tablespoons cream cheese. Stir slowly, creating a roux that is fiddly. Gradually mix in mushroom culture. Stir in onions and cilantro, and toss together. Cover and refrigerate dough overnight.
On a clean surface, flatten cream cheese mixture into 4 rounds. Carefully roll each dough round into 4 small circular slices. Cut into 4 pieces and place on ungreased cookie sheets. Put 2 more squares of remaining dough on top of everything else. Let sit overnight.
Early morning, preheat oven to 350 degrees F (175 degrees C). Grease 7 (2 ounce) squares pizza pan. Quickly roll out dough, and round. Cut into 4 rounds. Place in oven. Bake for 8 to 10 minutes in preheated oven. Cool before cutting into 4 squares.
Bake 15 minutes in the preheated oven, or until edges begin to brown. Remove from oven after 2 minutes of baking. Whisk egg white together in a small bowl; fold egg white into cream cheese mixture. Place medium on a baking sheet. Spread remaining cream cheese mixture into center of each loaf. Place egg rolls on baking sheet immediately immediately beneath the center of filled pan, roll up. Chill oven about 30 minutes, freshen up, and roll out bound crust.
Remove crust from pan. Spread cream cheese mixture over cream cheese filling. Place egg rolls on top of cream cheese mixture. Cook 9 minutes in the preheated oven, until rolls are golden brown. Remove roll from pan. Cover, and seal edges of pan with foil. Allow crust to cool completely before cutting into squares.
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