SPINACH STUFFED HAM ROLLS
For the cheese sauce:
1/2 cup butter (1 stick)
1/2 cup flour
4 cups reduced-fat milk
2 cup (8 ounces) shredded sharp Cheddar cheese
Salt and freshly ground black pepper, to taste
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring, for 1 minute. Slowly whisk in the milk and stir until smooth. Cook for 10-15 minutes over medium heat, whisking occasionally, until thickened. Remove from the heat and stir in the cheese and season to taste with the salt and pepper. Set aside.
To Complete the Recipe:
1 cup reduced-fat sour cream
1 14.5-ounce can reduced-sodium chicken broth
2 cups corn bread stuffing (such as Pepperidge Farms)
1 10-ounce package frozen, chopped spinach, thawed and squeezed of excess moisture
12 slices deli ham
1/2 cup grated Parmesan cheese
Set oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside. Combine sour cream, chicken broth, stuffing and spinach in a large bowl. Lay a piece of the ham on a plate and spread 1/4 cup of the spinach mixture on a ham slice. Roll the ham slice and place seam-side down the prepared baking dish. Spread the cheese sauce over the top of the ham rolls and sprinkle with the Parmesan cheese. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake 10 minutes more.
Makes 12 servings (2 rolls each).
SUBSTITUTES: If time is short, you can replace the cheese sauce with a jar of Cheddar cheese sauce from the pasta aisle. If you substitute quick cooking stuffing for the corn bread stuffing, replace the chicken broth with water.
COMING NEXT WEEK: Ham bites in a sweet and spicy voodoo sauce are a delicious holiday appetizer.
Reach Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or at karin.calloway@comcast.net.
