HAM AND SPINACH ROLLS for Breakfast or Brunch

Today I was thinking about what to have for our Easter Brunch and came across this recipe which I've made a number of times for guests. What makes this a good dish for entertaining is that it can be made a day ahead and refrigerated until it's time to be baked.  It is rather elegant and it always turns out great.

HAM AND SPINACH ROLLS.  Serves 8 to 10.
*  20 oz. frozen chopped spinach, thawed
*  2 cups sour cream
*  1/4 teaspoon ground nutmeg
*  1-1/2 cups packaged cornbread stuffing mix
*  20 thin slices ham (about 1-1/4 #)
*  Cheese sauce (recipe follows)
*  1/2 cup grated Parmesan cheese
1.  Drain spinach in a colander, pressing out moisture.  In a large bowl stir together spinach, sour cream and nutmeg.  Blend in stuffing mix.
2.  Place about 1/4 cup of the spinach mixture on each ham slice, rolling them up and placing side-by-side in a buttered shallow 3-quart baking dish (about 9"x13")
3.  Pour cheese sauce evenly over the ham rolls.  Sprinkle with Parmesan cheese.  If making ahead, cover and refrigerate.
4.  Bake, covered, in a 350ºF oven for 15 minutes.  Uncover and bake until sauce is bubbly and lightly browned (15 to 20 minutes; add 5 to 10 minutes to baking time if made ahead).

CHEESE SAUCE.
Melt 2 tablespoons butter in a medium saucepan over moderate heat.  Stir in 2 tablespoons all-purpose flour, and light 1/8 teaspoon cayenne pepper;  cook until bubbly.  Remove from heat and gradually blend in 1-1/2 cups milk.  Return to heat and cook, stirring, until thickened and bubbling.  Stir in 1 cup shredded sharp Cheddar cheese until melted, then mix in 1 tablespoon dry sherry.  Makes about 2 cups.