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Ham and Spinach Rolls Recipe

I often prepare these roll-ups for my daughters to take to office brunches—along with many copies of the recipe, of course! Everyone finds the rich cheese sauce irresistible.

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Ham and Spinach Rolls Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup (8 ounces) sour cream
1 cup corn-bread stuffing mix
1/4 teaspoon garlic powder, divided
1/4 teaspoon white pepper, divided
12 thin slices fully cooked ham (1 ounce each)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
1/2 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon paprika

Directions

In a large bowl, combine the spinach, sour cream, stuffing mix, 1/8 teaspoon garlic powder and 1/8 teaspoon pepper. Spread each ham slice with 2 tablespoons spinach mixture; roll up jelly-roll style. Place, seam side down, in an ungreased 11-in. x 7-in. baking pan.
In a small saucepan, melt butter; stir in the flour, salt and remaining garlic powder and pepper until smooth. Gradually add milk. Bring to a boil over medium heat boil and stir for 2 minutes. Remove from the heat; stir in cheddar cheese until melted. Pour over ham rolls.
Cover and bake at 350° for 15 minutes. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, 10-15 minutes longer or until bubbly. Yield: 6 servings.

Nutritional Facts 1 serving equals 369 calories, 23 g fat (14 g saturated fat), 89 mg cholesterol, 989 mg sodium, 21 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Ham and Spinach Rolls in Country Pork , p77

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

When buying bulk cheese, 4 ounces equals 1 cup shredded.

Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).

Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.

When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.

When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.