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Ham and Spinach Melts

Ham and Spinach Melts
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The sun-dried tomato bits are small in size but give these warm sandwiches a big boost of flavor.

Prep Time:
20 Min
Total Time:
20 Min
Makes:
4 servings
Pillsbury Bake-Off
Anita L. Hunter
Newark, DE
Bake-Off® Contest 42, 2006
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INGREDIENTS
1box (9 oz) Green Giant® frozen chopped spinach
1/2cup reduced-fat sour cream
1tablespoon chopped fresh basil
1tablespoon sun-dried tomato bits or chopped sun-dried tomatoes
1/8teaspoon salt
1/2teaspoon lemon juice
1clove garlic, finely chopped
8Old El Paso® flour tortillas for soft tacos & fajitas, 6 inch (from 10.5-oz package)
1/2lb sliced cooked ham
1jar (12 oz) sliced roasted red bell peppers in water, drained (about 1 1/4 cups)
8oz sliced provolone cheese
DIRECTIONS
1.Remove spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel. Meanwhile, in small bowl, mix sour cream, basil, tomatoes, salt, lemon juice and garlic.
2.On each tortilla, spread 1 tablespoon sour cream mixture. Top 4 tortillas evenly with ham, roasted peppers, spinach and cheese. Cover with remaining tortillas, sour cream mixture down.
3.Spray griddle or 12-inch skillet with cooking spray; heat over medium heat. Cook 2 sandwiches at a time 2 to 3 minutes on each side or until golden brown and thoroughly heated. Cut each sandwich in half to serve. Serve with your favorite soup or salad, if desired.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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