Two frozen convenience foods, spinach soufflé and Welsh rarebit sauce make easier work of this tasty dish that can be served anytime of the day.

Ham and Spinach Rolls

2 (12-ounce) packages frozen spinach soufflé
2 cups herb-seasoned stuffing mix
1/2 cup chopped pecans, toasted
10 (1/8-inch-thick) deli ham slices
2 tablespoons butter or margarine
1 medium onion, diced
1 cup diced celery
1 (11.6-ounce) package 6-inch flour tortillas
1 (10-ounce) package frozen Welsh rarebit sauce

1. Thaw spinach soufflé in microwave at MEDIUM (50% power) 6 to 7 minutes.
2. Stir together spinach soufflé, stuffing mix, and toasted pecans. Set mixture aside.
3. Brown ham slices in a large nonstick skillet over medium heat about 30 seconds on each side. (This removes excess water.) Set aside.
4. Melt butter in skillet over medium heat. Add diced onion and celery, and sauté 4 minutes. Stir into spinach mixture.
5. Place 1 ham slice on each tortilla. Spoon spinach mixture evenly on a short side of each ham slice; roll up, jellyroll fashion. Place, seam side down, in a lightly greased 13 x 9 x 2-inch baking dish.
6. Bake at 350°F (175°C) for 30 minutes.
7. Microwave Welsh rarebit at HIGH 5 to 6 minutes. Drizzle over rolls and serve.

Makes 5 servings.