Best 2 Ham And Spinach Rolls Recipes

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"Are you searching for a culinary experience that harmoniously blends the savory flavors of ham and the vibrant freshness of spinach? Look no further than the tantalizing realm of "Ham and Spinach Rolls" — a symphony of tastes that is sure to delight and impress your taste buds. Prepare to embark on a gastronomic adventure as we unveil the secrets behind crafting these irresistible rolls, promising to transform your kitchen into a culinary sanctuary."

Here are our top 2 tried and tested recipes!

HAM AND SPINACH ROLLS



Ham and Spinach Rolls image

A delicious recipe a friend of mine made and gave to me. Update 12/20/08: Based on the review by CapeCodHiker, I have changed the amount of milk to 3 1/2 cups.

Provided by CookingONTheSide

Categories     Ham

Time 1h5m

Yield 24 rolls, 24 serving(s)

Number Of Ingredients 10

2 (10 ounce) packages frozen spinach, cooked and drained well
2 cups cornbread stuffing mix (I like Pepperidge Farm) or 2 cups seasoned stuffing mix (I like Pepperidge Farm)
2 cups sour cream
24 slices boiled ham, thinly sliced
8 tablespoons butter
8 tablespoons flour
3 1/2 cups milk
1/2 cup sharp cheddar cheese, grated
1/4 cup parmesan cheese, grated (can add more if you like)
paprika (optional)

Steps:

  • Preheat oven to 350 degrees; combine spinach, very well drained, stuffing, sour cream.
  • Spread mixture on ham slices and roll up with seam side down in baking dish.
  • Melt butter in saucepan.
  • Add flour and blend well.
  • Add milk and continue to stir over medium heat until thick.
  • Add cheddar cheese and remove from heat.
  • Stir until cheese is melted.
  • Pour sauce over ham rolls and sprinkle with parmesan cheese and paprika, if desired.
  • Cover with foil.
  • Bake 20 minutes covered and 20 minutes uncovered.

Nutrition Facts : Calories 151.1, Fat 11.2, SaturatedFat 6.8, Cholesterol 36.9, Sodium 387.8, Carbohydrate 5.9, Fiber 0.9, Sugar 0.3, Protein 7.6

CHICKEN AND HAM ROLLS WITH SPINACH



Chicken and Ham Rolls with Spinach image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts, 6 to 8 ounces, butterflied into large cutlets*
Salt and pepper
2 tablespoons chopped sage leaves
8 slices prosciutto, other deli sliced meat that is not smoked may be substituted
1/2 pound fontina cheese, thinly sliced, Italian or Danish, available in specialty cheese case usually located near deli section of larger markets
1/2 cup all-purpose flour, plus 1 tablespoon
1/4 cup extra-virgin olive oil
2 tablespoons butter
8 baby portobello (crimini) mushrooms, sliced
1 cup chicken stock, available in boxes on soup aisle, chicken broth may be substituted
2 cloves garlic, chopped
1 pound triple washed spinach

Steps:

  • Heat a large nonstick skillet over medium heat. Preheat oven to 400 degrees F.
  • Place cutlets on a plastic cutting board and season with salt and pepper. Top with chopped sage, 2 slices prosciutto each and a few thin slices of fontina. Roll tightly and secure with toothpicks. Season outside of rolls with more salt and pepper, then dredge in flour.
  • Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter to the pan. Add chicken and raise heat to medium high. Brown the rolls evenly, 5 minutes, then place on a nonstick cookie sheet and transfer to oven to roast for 15 minutes longer. Add another tablespoon butter to the pan and melt it. Add mushrooms to the pan and cook, stirring frequently, until just tender 3 or 4 minutes. Add flour and cook another minute. Whisk in stock. Season pan gravy with mushrooms with salt and pepper and turn off heat. Reheat with moderate flame when you remove chicken rolls from the oven and you are ready to serve.
  • Preheat a second skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and the garlic. Add the spinach to the pan in bunches and turn to wilt. Add more spinach as it wilts down until all the spinach is in the pan. Season with salt and pepper, to taste and serve warm.
  • To plate, leave rolls whole and spill sauce over top, spinach alongside, or, slice rolls and fan them out over a bed of spinach and top with mushroom sauce.
  • *Ask butcher to butterfly the breasts into large cutlets for you. This is a real time-saver! If a butcher is not available to you, cut into each breast from the fatter side and work across the breast, leaving them attached at the opposite side. Open the breast up and pound lightly with a mallet to about a 1/4-inch thickness. Also, in many supermarkets chicken cutlets are available in packages. They are small pieces of thinly sliced breast meat. Simply adapt the method and make 2 small roll-ups rather than 1 large roll up per portion.

Tips:

  • For the perfect ham and spinach rolls, select thinly sliced ham that is easy to roll and won't tear apart.
  • Use fresh baby spinach for the filling. Wilt it properly to remove excess moisture and prevent the rolls from becoming soggy.
  • To achieve a golden brown crust, brush the rolls with melted butter before baking. You can also sprinkle some grated Parmesan cheese on top for extra flavor.
  • If you don't have a baking dish, you can use a large skillet or griddle to cook the rolls. Just make sure to adjust the cooking time accordingly.
  • Serve the ham and spinach rolls warm with your favorite dipping sauce or spread. They are also great as a main course or as part of a brunch spread.

Conclusion:

Ham and spinach rolls are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a dish that the whole family will love. So next time you're looking for a quick and easy meal, give ham and spinach rolls a try.

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