Ham And Spinach Rolls Food

CHICKEN AND HAM ROLLS WITH 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.

SPINACH MEAT ROLL

Steps:

• In a bowl, lightly beat the eggs; add bread crumbs, ketchup, milk, 1/2 teaspoon salt, pepper and oregano. Add beef and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 12x10-in. rectangle. Cover with spinach to within 1/2-in. of edges. Sprinkle with remaining salt. Top with ham and 1-1/2 cups cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends; place with seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 1 hour and 10 minutes. Top with remaining cheese; bake 5 minutes longer or until cheese is melted.

BAKED HAM-AND-SPINACH OMELET ROLL

Steps:

• Heat oven to 400°F.
• Line 15x10x1-inch pan with parchment, with ends of parchment extending over shortest sides of pan; spray with cooking spray.
• Beat eggs in large bowl with whisk until blended. Stir in shredded cheese, ham and spinach.
• Pour into prepared pan.
• Bake 15 to 18 min. or just until center is set; cool slightly.
• Spread omelet with cream cheese spread. Starting at one short end of omelet, roll up omelet, peeling off paper as omelet is rolled.
• Place omelet on platter; cut into slices to serve.

HAM AND SPINACH ROLLS

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.