I remember when I was a kid having ham rolls stuffed with spinach and cheese at a friends house, and I loved them. I raved about them, to my mom, to my friend’s mom, to my friend, to my siblings, and to anyone else who had ears. I think they all thought I was a little nuts. What kid, kid who doesn’t even like ham really, falls in love with it when someone stuffs something green inside? Well, I was weird like that. And since then, I’ve thought of those ham rolls and even told Russell how great they were and how I never got the recipe., even though I asked, because who gives recipes to kids.
I’ve thought for years that I would recreate what I had that day but never bothered for some silly reason. I’ve looked through a few cookbooks and food blogs, hoping to find a recipe that would do, but I got nothing. Finally, I said the heck with it, I know how to stuff some spinach into ham, and that is what I did. And, yes, it was everything that I remembered. And no one should have to go another day without an official recipe for these. They are perfect for any meal. I had them for lunch, but I think they would be marvelous for breakfast alongside some hash-browns.
Baked Spinach-Stuffed Ham Rolls Recipe
1 10 ounce package frozen spinach, cooked and drained
4 ounces cream cheese
1/4 cup crumbled feta cheese
1/3 cup shredded Monterey jack cheese
24 slices thinly sliced ham
2/3 cup panko bread crumbs
1/2 cup heavy whipping cream
- Preheat oven to 350 degrees.
- Combine spinach, cream cheese, Monterey jack cheese, and feta cheese in small saucepan over medium low heat. When cheese is melted, remove from heat.
- Put a small amount (about a tablespoon) of spinach mixture on slice of ham. Roll up jelly-roll style. Place in casserole dish, seam side down. Repeat with remaining ingredients.
- Sprinkle panko bread crumbs on top of ham rolls. Then drizzle with heavy whipping cream.
- Bake for 15 minutes.