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  Ham & Spinach Rolls
   Breakfast
   Kate/CCA Breakfasts & Brunches
   4/29/2008
Ingredients:
2 10 ounce packages frozen, chopped spinach
2 cups sour cream
1/4 tsp ground nutmeg
2 cups packaged cornbread stuffing mix
20 (about 1 1/4 pounds) thin slices baked or boiled ham
1/2 cup grated Parmesan cheese

Nippy Cheese Sauce
2 T butter
2 T flour
1/8 tsp cayenne pepper
1 1/2 cups milk
1 cup grated sharp Cheddar cheese
1 t dry sherry
Instructions:
1. Drain spinach in a colander, pressing out moisture. In a large bowl stir together spinach, sour cream & nutmeg. Blend in stuffing mix.

2. Place about 1/4 cup of the spinach mizture on ech ham slice, rolling themup & placing side by side in a buttered shallow 3-quart baking dish (about 9 by 13 inches).

Nippy Cheese Sauce
In a medium saucepan over moderate heat, melt butter. Stir in flour & cayenne; cook until bubbly. Remove from heat & gradually blend in milk. Return to heat & cook, stirring, until thickened & bubbly. Stir in cheese until meltedddddd, then mix in sherry.
Makes about 2 cups.

3. Pour nippy cheese sauce evenly over ham rolls. Sprinkle with Parmesan cheese. If made ahead, cover & refrigerate.

4. Preheat oven to 350 F. Bake, covered, for 15 minutes. Uncover & bake until sauce is bubbly & lightly browened (15 to 20 min; add 5 to 10 min to baking time if made ahead).

Serves 8 to 10

Can be made ahead & refrigerated.
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