Bake-Off® Contest 42, 2006
Byers, Colorado

Crispy Deli Wraps

Crushed corn snacks are the secret to the crispy crust in these hearty sandwiches.

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  • prep time 15 min
  • total time 45 min
  • ingredients 9
  • servings 4
 

Ingredients

Wraps

1
box (9 oz) Green Giant™ frozen chopped spinach
2
cups Bugles® original corn snacks
1/4
cup butter or margarine, melted
16
thin slices cooked ham or turkey (about 1/2 lb)
4
sticks (1 oz each) mozzarella string cheese
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet

Dipping Sauce, if desired

1/3
cup mayonnaise or salad dressing
1/3
cup Dijon mustard
1/3
cup honey

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel; divide evenly into 4 portions. Set aside.
  • 2 Meanwhile, place corn snacks in resealable food-storage plastic bag; seal bag. With rolling pin, finely crush snacks; pour into shallow dish or pie plate. In another shallow dish or pie plate, place melted butter; set aside.
  • 3 If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 6x4-inch rectangle.
  • 4 Arrange ham in 4 stacks with 4 slices each. Top each stack with 1 portion of spinach, spreading spinach evenly over ham. Place 1 stick of cheese on one short side of spinach-topped ham. Roll up each stack.
  • 5 Place 1 filled ham roll on one long side of each dough rectangle. Fold sides of dough up over ham roll, and roll to opposite long side; press edge and ends to seal and completely cover ham roll. Roll each in butter, then in crushed corn snacks to coat; place seam side down on cookie sheet.
  • 6 Bake 20 to 28 minutes or until deep golden brown. Meanwhile, in small bowl, mix sauce ingredients with wire whisk. Serve warm wraps with sauce for dipping.
  • 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel; divide evenly into 4 portions. Set aside.
  • 2 Meanwhile, place corn snacks in resealable food-storage plastic bag; seal bag. With rolling pin, finely crush snacks; pour into shallow dish or pie plate. In another shallow dish or pie plate, place melted butter; set aside.
  • 3 If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 6x4-inch rectangle.
  • 4 Arrange ham in 4 stacks with 4 slices each. Top each stack with 1 portion of spinach, spreading spinach evenly over ham. Place 1 stick of cheese on one short side of spinach-topped ham. Roll up each stack.
  • 5 Place 1 filled ham roll on one long side of each dough rectangle. Fold sides of dough up over ham roll, and roll to opposite long side; press edge and ends to seal and completely cover ham roll. Roll each in butter, then in crushed corn snacks to coat; place seam side down on cookie sheet.
  • 6 Bake 20 to 28 minutes or until deep golden brown. Meanwhile, in small bowl, mix sauce ingredients with wire whisk. Serve warm wraps with sauce for dipping.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Wrap
Calories
560
(
Calories from Fat
330),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
19g,
19%
Trans Fat
4g
4%
),
Cholesterol
75mg
75%;
Sodium
1520mg
1520%;
Total Carbohydrate
32g
32%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
0%;
Calcium
30%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.