Combine Extra Melt White Cheese Sauce, Parmesan and hot water in medium saucepan. Cook over low heat, whisking occasionally, until smooth and heated through; hold warm for service.
Line half-sheet tray with double-layer of parchment paper. Press along inside edges of pan to fit parchment well. Spray parchment generously with release spray.
Whisk together eggs, cream, Extra Melt Shredded American Cheese and spreadable cheese in large bowl. Pour egg mixture into prepared pan, tilting pan so egg mixture flows into all corners and covers bottom. Bake in conventional oven heated to 350°F for 15 to 20 minutes or until eggs are set and fully cooked.
Layer sautéed spinach, bacon and sundried tomatoes evenly over cooked eggs.
Slide parchment off sheet tray. Starting at short end, use parchment to roll eggs into tight roulade. Keep rolled in parchment until ready to serve; hold warm.
Slice roulade into 1-inch slices. Drizzle warm Parmesan sauce over slices to serve.
For variety, use different flavors of spreadable cheese--try roasted red pepper, spinach & artichoke or grilled tomato.
One pound fresh spinach will cook down to the 10 ounces used in this recipe.
Substitute 4 ounces each sun-dried tomatoes and well-drained canned diced fire-roasted tomatoes for the 8 ounces sun-dried tomatoes..